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Nothing says summer to me quite like an in-season fruit crisp warm from the oven with vanilla ice cream slowly melting over the top. As the sun-kissed days of the season gift us with the juiciest peaches and tangiest rhubarb, this rhubarb peach crisp embodies the essence of summertime bliss. The marriage of sweet peaches and tart rhubarb, crowned with a golden-brown buttery oat crumble, creates a symphony of flavors that will tantalize your taste buds. This simple, one-bowl recipe is an easy dessert for a weeknight but fancy enough for a potluck or other summer gathering.

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BABY STEPS:
There are few greater incentives to getting your child into the kitchen than the promise of a delicious summery dessert; and this rhubarb peach crisp certainly fits the bill! Plus, it doesn’t hurt that they can sample the fruit as they go. If your kiddo loves sweet and sour things, treat them to a slice of rhubarb and a small dish of sugar to dip it in.

● Let your child wash the fruit and cut it into the correct sizes, using a child-safe knife (I recommend these). If you don’t have a child-safe knife, these cut-resistant gloves are great. (For more, see this post for my favorite kitchen tools for preschoolers.)
● Show your kiddo how to spray the baking dish and preheat the oven. And this is a great opportunity to explain how the stove works, and why it’s something they should only use with supervision, until they’re older.
● Let them measure the ingredients for the filling and mix it all together.
● And if your child is someone who likes to get their hands messy (mine is not), let them use their (clean) hands to mix together the topping, including mashing the butter into the flour mixture. Just make sure you explain to not lick their fingers, as raw flour can carry salmonella bacteria.

Remember to provide appropriate supervision and guidance while involving your child in the cooking process to ensure their safety and to make it an enjoyable and educational experience for both of you.

INGREDIENTS

• 5 cups rhubarb, diced
• 1½ cups peaches, diced or sliced (1-2 peaches)
• 1 cup white sugar
• ¼ cup all-purpose flour
• 1 tsp vanilla extract
• ½ tsp cinnamon

Streusel Topping

• 1 cup brown sugar
• 1 cup quick oats
• 1½ cups all-purpose flour
• ½ tsp cinnamon
• ¾ cup unsalted butter, softened

SUGGESTED EQUIPMENT:
● Measuring cups
● Oven mitts
● Child-safe knives
● Cut-resistant gloves for kids

INSTRUCTIONS

Preheat your oven to 375℉. Grease a 9×13 baking dish.

In a large bowl, gently mix together the rhubarb, peaches, sugar, flour, vanilla, and ½ a teaspoon cinnamon. Spoon the mixture into the baking dish.

Streusel Topping

In the same bowl, combine the brown sugar, quick oats, flour, and cinnamon and mix. Cut in the butter, using a pastry cutter, a fork, or use your hands, until it resembles coarse crumbs.

Spoon the topping over the fruit mixture.

Bake the crisp in the preheated oven for 40-45 minutes, or until the filling is bubbling and the topping is golden brown.

Let it cool for 5-10 minutes and then serve.

Summer Dinner Ideas

• Pesto Pasta With Roasted Tomatoes and Crispy Chickpeas
• Roasted Cauliflower Burrito Bowls
• Cajun Shrimp Boil Packets

SERVE WITH: Vanilla ice cream / Whipped cream

Did you make this recipe? Let me know how it turned out for you below! If you liked it, please take a picture and share it on Instagram with the tag #afamilythateatstogether