Description
This Martin Luther King Jr. Day Peach Rhubarb Crisp is a sweet and tangy dessert featuring the perfect balance of peach and rhubarb with a buttery, crunchy brown sugar topping. It’s easy to make ahead, gluten-free and vegan options are available, making it ideal for MLK Day gatherings and cozy celebrations.
Ingredients
Scale
Fruit Filling:
- 3 cups fresh or frozen peaches, peeled and sliced
- 2 cups rhubarb, chopped into ½-inch pieces
- ½ cup granulated sugar (adjust to taste, depending on peach sweetness)
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- Pinch of salt
Crisp Topping:
- 1 cup all-purpose flour (or gluten-free flour)
- ½ cup rolled oats
- ½ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, cold and cubed (or coconut oil for vegan)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish to prepare for the crisp.
- Prepare the fruit: In a large bowl, gently combine the peaches, rhubarb, granulated sugar, flour or cornstarch, vanilla extract, cinnamon, and salt, ensuring the fruit is evenly coated with the mixture.
- Make the crisp topping: In a separate bowl, mix the flour, oats, brown sugar, cinnamon, and salt. Cut in the cold, cubed unsalted butter (or coconut oil for vegan) using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Assemble: Pour the fruit filling into the prepared baking dish and evenly sprinkle the crisp topping over the fruit layer.
- Bake: Place the dish in the oven and bake for 40 to 45 minutes until the topping turns golden brown and the fruit is bubbly. If the topping begins to brown too fast, loosely cover with foil to prevent burning.
- Cool slightly and serve: Allow the crisp to rest for 10 to 15 minutes after baking. Serve warm, optionally topped with vanilla ice cream or whipped cream for extra indulgence.
Notes
- For a nutty twist, add ½ cup chopped almonds, pecans, or walnuts to the topping mixture.
- Enhance the flavors by adding ¼ tsp nutmeg or ground ginger to either the fruit filling or the topping.
- Swap the sugars for maple syrup in the topping for a natural maple sweetness.
- Make it vegan by substituting butter with coconut oil and serving with coconut whipped cream.
- This crisp can be made ahead of time; bake and store at room temperature for a few hours, then gently rewarm before serving.
