Peach Rhubarb Crisp with Oat Topping
Its the first week of fall in Central Ohio everyone’s apple picking and thinking of the pumpkin and spice. I know peaches are not in season in our area and with the last two harsh winters we have not had peaches. I did call a local orchard and they said their trees were pruned back and if we have a “normal” winter, next year will be a bumper crop. Keep your fingers crossed! My husband and I took a mini vacation and went to Asheville, North Carolina, our first time visiting. What a beautiful area, we hiked and saw many waterfalls, this is a foodie city that is truly farm to table and there are numerous craft breweries, my husband loved that! We stayed at an awesome B & B, Northlodge on Oakland, and Cindy wowed us every morning with her wonderful, delicious magazine cover recipes.
Our last day we stopped at a huge farmers market and picked up half a bushel of fresh peaches! It was the last of their seasons peaches. So, the last couple of weeks we have been getting our peach fix.
I have been experimenting with a peach rhubarb crisp, the combination is outstanding! Typically rhubarb is done this time of year, but with our wet, cool summer I still have large, juicy, tender stalks for picking. This recipe is gluten free by using gluten free flours and oats. If you are not gluten free simply replace the flour with all purpose flour and regular oats for the gluten free oats.
Peach Rhubarb Crisp with Oat Topping
1 1/2 pounds sliced peaches*
1 1/2 pounds sliced rhubarb*
1/2 cup sugar
2 tablespoons tapioca
whole nutmeg
1/4 gluten free flour blend
2 tabeslpoon brown sugar
3 tablespoon cold butter, cut in pieces
1/2 teaspoon cinnamon
1/3 cup gluten free old fashioned oats
1/2 cup gluten free quick oats
1 tablespoon ground flax
2 tablespoons extra virgin olive oil
Preheat oven to 350
In a 8″ x 8″ square baking dish, place the peaches, rhubarb, sugar, tapioca and a couple of grates of nutmeg; toss until completely coated. Set to the side while making topping.
Place flour, brown sugar and butter in a bowl, with a fork, your fingers or a pastry cutter, cut butter into flour until crumbly.
Add cinnamon, oats, flax and toss until mixed. Add olive oil and mix thourghly. sprinkle evenly over fruit and bake for 45-50 minutes or until fruit is bubbling and top is golden brown.
Serve warm or cold, with ice cream or not. This would also be good for breakfast since it’s not that sweet. Enjoy!
*this also works with frozen rhubarb and peaches, simply thaw before baking.
