Peach Rhubarb Crisp




Squam Lake Inn owner Rae Andrews' mom, Debbie, baked this crisp, served with Sandwich Creamery vanilla ice cream.

Makes 10 to 12 servings

12 tablespoons all-purpose flour

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

5 ounces unsalted butter, chilled,

cut into 1/2-inch pieces

1 1/2 cups oatmeal

5 lbs. peaches, peeled, pitted and cut

into 1/3- inch wedges

1 lb. rhubarb, cut into 1/3 inch pieces

1/2 cup granulated sgar

3 tablespoons lemon juice

Preheat oven to 375 degrees. Pulse flour, sugars, spices and salt in work bowl of food processor. Add butter and pulse about 10 times until mixture looks like coarse cornmeal. Add the oatmeal, then pulse again, four to five times; - about 1 second each pulse.

Topping should look like clumpy wet sand. Be sure not to over-mix or mixture will become too wet. Refrigerate topping while preparing fruit, at least 15 minutes.

Combine the peaches, rhubarb, sugar and lemon juice. Place fruit mixture into a 13" x 9" baking dish. Sprinkle chilled topping evenly over fruit.

Bake for 40 minutes. Increase oven temperature to 400 degrees and continue baking until fruit is bubbling and topping turns deep golden brown, about 5 minutes more.

Serve warm.

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