Rhubarb-Peach Crisp {Vegan}

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Day 197.

Rhubarb is the perfect solution to too cloyingly sweet fruits. In my opinion. I am not a fan of strawberry pie. But I love strawberry-rhubarb. And apple-rhubarb. But I’ve never tried rhubarb-peach. It seems like it will be perfectly delicious.

Rhubarb-Peach Crisp
Adapted from Rhubarb and Peach Crisp.
Ingredients

  • 6 cups diced fresh peaches, masticated with 1 cup sugar (bag the peaches and sugar and let it sit refrigerated either overnight or until the peaches release their juices)
  • 1 cup rhubarb, sliced (about 1 stalk)
  • 2/3 cup oats
  • 2/3 cup packed brown sugar
  • 1/2 cup flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1/2 cup margarine, softened
  • 1/2 cup pecans, toasted and chopped

Directions
Preheat oven to 375.

When peaches are masticated, mix in rhubarb and place in a sprayed 1.5-2 quart casserole dish. Mix remaining ingredients and place on top of peach mixture. Bake at 375 for 35 to 40 minutes.

The Results
Holy yumtastic. I’ve always been fond of strawberry-rhubarb (even though I’m not a fan of plain strawberry treats). I think I like it even more with peaches. This was awesome. I topped mine with a bit of yogurt. Yum.

This post is shared with What’s for Lunch Wednesday, Simply Delish and Muffin Tin Monday.

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Comments

  1. Debbi Does Dinner He says

    Now I have a decision to make, I was going to make a blueberry peach crisp for my inlaws on Monday and now I totally want to do rhubarb peach. This sounds awesome!! Thanks!

  2. Kristi says

    Oh it is so delicious, but that is a tough decision. I love blueberry-peach, too. I think my favorite blueberry crisp is blueberry-pear, though. Yum. Either way, try a dollop of plain yogurt on top. I swear it tastes like whipped cream somehow when it melts into the crisp.

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