Raspberry-Rhubarb-Peach Crisp

Ingredients

2 pounds rhubarb, cut into 3/4 ” pieces
2 teaspoons sugar
12 ounces raspberries
1 teaspoon cinnamon
1 teaspoon allspice
4 tablespoons water
Spiced Topping:
2 teaspoons cinnamon
1/2 cup (1 stick) cold unsalted butter cut into pieces
6 tablespoons granulated sugar

Preparation

1
2
Combine fruit with the granulated and brown sugars, ginger, cinnamon, allspice, lemon juice and water in a large bowl. (If using frozen fruit, thaw and use the juices instead of the 4 Tbsp. water.)
3
Place in a lightly buttered (use Pam butter-flavored cooking spray) 9x13-inch baking pan. Set aside.
4
5
Place flour, butter, brown and granulated sugars and cinnamon in a food processor with the metal blade; pulse the machine on and off until the mixture forms coarse crumbs.
6
Add nuts, mix until just combined and scatter the topping over the fruit.
7
Bake 30-35 minutes until fruit is bubbly and top is crisp and golden.
8
Cool briefly on wire rack.

 



Yield:

8 servings.

Added:

Monday, June 13, 2011 - 7:49pm

Creator:

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