Rhubarb-Peach Crumble - Something Edible
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Rhubarb-Peach Crumble

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Rhubarb-Peach Crumble


Servings: Fills a 9 inch square pan. I'll let you decide how many that serves.

Prep Time: 15 minutes

Cook Time: 45 minutes



  • 1 lb yellow peaches (about 6 of 'em; peeled and sliced.)
  • 1 lb rhubarb (4-6 stalks; large dice)
  • 1/2 cup vanilla sugar (plain ol' white is fine too)
  • 2 Tbsps amaretto
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg fresh-grated.
  • 1/3 cup dried cherries
  • Top

  • 1/3 cup quick oats
  • 1/3 cup all-purpose flour
  • 1/4 cup demerara sugar a.k.a. - raw or turbinado sugar
  • 1 tsp Kosher salt
  • 6 Tbsps butter Cold; like right out of the 'fridge.
  • Topping

  • 1 cup heavy cream ice-cold
  • 2 tsp amaretto Yes, more booze.

  • Instructions: Preheat grill for indirect heat (or oven) to 425F. Mix all the Bottom ingredients together and let them sit in a bowl while you bring together the top. For the Top, combine oats, flour, demerara sugar and salt. Work in butter with a fork and/or fingers until the largest dry-coated butter bit is the size of a pea. Lightly grease the sides of a 9"x9" Pyrex dish, fill with Bottom mixture and crumble the Top over it. Bake for 45 minutes or until the whole thing is bubbly and brown on top. Let rest for at least 30 minutes before serving. For the topping, combine cream and amaretto and whisk until you reach desired consistency. Don't over-whisk unless you like amaretto-flavored butter. My stick blender with the whisk attachment works swell for this.

    Notes: Re: the grill preheat - On my grill, I run the whole thing on high for 10 minutes before taking the middle burners to low/off. I also preheat with my baking stone in the indirect area and place my goods to bake upon it. This serves as a thermal buffer and promotes even cooking.

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