Raspberry-Rhubarb-Peach Crisp
By: Batya
Published: Monday, June 13, 2011 - 7:49pm

Ingredients




2 pounds rhubarb, cut into 3/4 ” pieces
2 teaspoons sugar
12 ounces raspberries
1 teaspoon cinnamon
2 pounds cut up, peeled, ripe peaches
1 teaspoon allspice
1 cup granulated sugar
1/2 cup packed dark brown sugar
1 Juice of lemon
4 tablespoons water
Spiced Topping:
2/3 cup unbleached flour
2 teaspoons cinnamon
1/2 cup (1 stick) cold unsalted butter cut into pieces
1/2 cup dark brown sugar
6 tablespoons granulated sugar
2/3 cup chopped nuts (walnuts, almonds, peca
1 cup vanilla yogurt, or ice cream, or Cool Whip

Preparation

1 Preheat oven to 375F. 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 Make topping: 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. 9 Serve warm with yogurt, ice cream or Cool Whip.