I know fall is officially in full swing, but I couldn’t resist one last round of peaches and rhubarb from the farmers market this past weekend. I am usually a fan of pairing rhubarb with some type of berry, but this combo was especially deliciousness!

Crumbles, crisps, and cobblers are my go to dessert to make. It’s a lazy dessert that always impresses! One of these days I’ll get the hang of making pie crust.

There is a really great basic formula for making crumbles here. I’ve always been inspired by easy, not very measured baking. Layer cakes can be intimidating. This is almost impossible to mess up, all you have to do is slice some fruit, throw in some spices and enjoy!

Peach Rhubarb Crisp

Filling

2 ripe peaches, sliced and peeled.

2 large stalks of rhubarb, chopped.

1/2 cup of sugar

1/4 teaspoon ground ginger

1/2 teaspoon cinnamon

1/4 teaspoon of cardamom

Topping

3/4 cup of flour

1/2 cup of rolled oats

1/2 cup of sugar

1 teaspoon of baking powder

1/4 teaspoon of sea salt

*8 tablespoons of butter, softened

Heat the oven to 375. I usually make this in an 8×8 baking dish, but any pie dish will also work. Pile in the fruit along with the sugar and spices.

For the topping combine your dry ingredients in a mixing bowl. Dice your softened butter, remembering to soften the butter is what makes this dish easy! Don’t forget this step. I use a pastry cutter to mix the butter in, but you can just as easily use a fork or your fingers. Once crumbles have formed pour them evenly over the fruit. Bake for 30-40 minutes.

That’s all there is to it! The hardest part is waiting for it to cool down so you don’t burn yourself while you eat it! This also made a really delicious breakfast the next day.