Peach, Rhubarb and Ginger Crisp

In this fruit crisp, the crunchy oatmeal topping and the peach-rhubarb filling get a lively kick from finely chopped crystallized ginger, and it's unbelievably good! (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. Refrigerate the topping in an airtight container for up to 1 week or freeze for up to 6 months. I substituted 1 cup of blueberries for 1 cup of the peaches, and would definitely do that again because it was so pretty. Photo is my own.

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