Rhubarb Peach Crisp

My peaches aren't ripe yet, but my rhubarb is. Thus, it gets top billing in this recipe modified from one found on tasteofhome.com. These are perfectly ripe and juicy white peaches from, gasp, Costco. These slippery devils have had their skins removed. The trick to this is treating them like tomatoes. Submerge in boiling water for 30 seconds then in an ice bath for 10. The skins just slough off. 

Post baking note: this recipe sucks. I think the peaches were just too juicy and require a shorter cooking time from the rhubarb. I'm not sure it can be salvaged.

Rhubarb Peach Crisp

Ingredients

3/4 cup sugar

4 tablespoons all-purpose flour

1/2 teaspoon fresh ground nutmeg

1 teaspoon grated lemon peel

1/8 teaspoon salt

3 1/2 cups sliced fresh or frozen rhubarb

3 1/2 cups chopped peeled fresh peaches 

Topping

1/3 cup all-purpose flour

1/3 cup old-fashioned oats

1/3 cup packed brown sugar

1/3 cup toasted chopped hazelnuts

1/2 teaspoon ground cinnamon 

1/8 teaspoon salt

4 tablespoons cold butter cut into 1/2 inch cubes

Directions

In a large bowl, combine the sugar, flour, nutmeg, lemon peel, salt, rhubarb and peaches. Transfer to a greased 9 inch deep pie dish.

In a small bowl, combine the flour, oats, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Add hazelnuts and sprinkle over fruit. Bake at 375° for 30-35 minutes or until bubbly and fruit is tender. Serve warm or cold. Yield: 6-8 servings.