Peach Rhubarb Crisp

I saw the most beautiful rhubarb at the produce market last week. And since rhubarb season is practically over, I just had to take some home. Along with some peaches, because their season is just beginning around here. And I put them together for dessert. And it turned out pretty tasty. Unfortunately, I don't seem to have any pictures of the finished product. So just imagine the fruity goodness you see below covered in a crunchy sweet brown sugar crisp topping.

mmmm......good. And all I did was chop up some peaches and rhubarb, throw them in a baking dish, generously cover them with crisp topping, and bake.

Peach Rhubarb Crisp

2 peaches, wedged and cut into 1-inch pieces

3 stalks rhubarb, sliced into 1/2-inch pieces

3 tbsp sugar

1/2 cup flour

1/2 cup oats

1/4 cup brown sugar

1/4 tsp cinnamon

dash salt

4 tbsp butter, COLD

Preheat oven to 375 degrees Fahrenheit. Grease a 9x5-inch baking pan with butter. In a bowl, combine rhubarb, peaches and sugar. Transfer to baking dish. For crisp topping, combine remaining ingredients in a bowl and mix with a pastry cutter (or a fork, or your hands) until the mixture resembles a coarse meal. Sprinkle over the rhubarb mixture. Bake for 45 minutes, or until bubbly.