Peach Rhubarb Cobbler

The title says it all: yum!  I actually had intended to make rhubarb cobbler, but the 5 cups I cooked didn't go as far as I needed it to.  So, I grabbed a half used bag of frozen peaches, thawed them, and threw them into the mix.  What a happy accident!

You will need:

• Filling:
• 5 cups rhubarb
• 1 cup sugar
• 1/2 cup water
• 8 ounces peaches (I used frozen)
• Topping:
• 1 stick (1/2 cup) butter
• 1 cup brown sugar
• 1 cup oats
• 1/2 cup flour
• 1/2 teaspoon cinnamon
• Dash of salt

Place the rhubarb, sugar, and water in a pot and bring to a low boil, stirring occasionally.

While the rhubarb is heating up, preheat the oven to 350 degrees.  Then, combine all of the topping ingredients except for the butter in a large bowl.  Stir to combine.

Cut the butter into the dry mixture and use a pastry knife to combine them into coarse crumbs.

By now, the rhubarb should be very soft.  Pour into a 9x13 casserole dish.

Add the peaches.

Top with the crumble and bake for 40 minutes, or until the topping is golden brown and cripsy.

Allow to cool for a little bit, then serve with a scoop of ice cream.  Yum!!