In this fruit crisp, the crunchy oatmeal topping and the peach-rhubarb filling get a lively kick from finely chopped crystallized ginger. (If you're not a ginger fan just leave it out.) The fruit filling is sweetened to match the peach-rhubarb combination--if you use other fruit that is very ripe and/or sweet, reduce the sugar in the filling to 3 tablespoons. The topping can be made ahead, so consider making a double batch and storing half in the freezer to have on hand for a quick dessert.

Marie Simmons
Source: EatingWell Magazine, May/June 2011




Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-inch shallow glass or ceramic baking dish with cooking spray.

  • To prepare filling: Toss peaches (or nectarines) and rhubarb (or blueberries) with brown sugar and crystallized ginger. (If using frozen fruit, let stand for about 30 minutes, stirring occasionally, to thaw the fruit before transferring to the baking dish.) Transfer to the prepared baking dish and spread in an even layer.

  • To prepare topping: Combine oats, pecans, flour, brown sugar, crystallized ginger and salt in a medium bowl. Drizzle butter and oil over the mixture and stir until evenly moistened. Sprinkle the topping over the fruit.

  • Bake until the fruit is bubbly and the topping is browned, 35 to 50 minutes. Let cool for about 20 minutes before serving.


Make Ahead Tip: Refrigerate the topping in an airtight container for up to 1 week or freeze for up to 6 months.

Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large ­supermarkets and natural-foods stores and online at or Store it in the freezer.

Nutrition Facts

286.1 calories; protein 3.9g 8% DV; carbohydrates 39.8g 13% DV; exchange other carbs 2.5; dietary fiber 4g 16% DV; sugars 23g; fat 13.9g 21% DV; saturated fat 3.4g 17% DV; cholesterol 10.2mg 3% DV; vitamin a iu 330.7IU 7% DV; vitamin c 5.8mg 10% DV; folate 13.1mcg 3% DV; calcium 63.7mg 6% DV; iron 1.9mg 11% DV; magnesium 56.9mg 20% DV; potassium 303.5mg 9% DV; sodium 56.7mg 2% DV; thiamin 0.2mg 15% DV; added sugar 18g.

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Loved this! I made it gluten free by using almond flour. I also heated up the fruit mixture on the stove after adding the sugar. It was an idea I had from another recipe. I also did not melt butter and used a pastry cutter to made pea sized crumb topping. Wish I had vanilla ice cream but it was delish on its own. Read More
Rating: 5 stars
Good with apples too. Simple to assemble and great results. I doubled the fruit using fresh apples and loved it that way too. Read More
Rating: 4 stars
Summery and Fresh! I could not find crystallized ginger at the store so I left it out. Still a very delicious recipe. Highly recommended! Pros: Very easy extremely tasty Read More