Our dinners have been simple lately, nothing much new, it's hot. So our blog is apparently leaning towards desserts which is ok with me because they are my favorite thing to make. I adapted this for a big pan to go to a big gathering and when the summer fruit is here, ya gotta do something with it...big! What you need and what to do:
For the crust:
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, cold and diced
1/2 cup ice water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Wrap in plastic and refrigerate for a couple of hours.
Roll dough out to fit a 9x13 pan. Place crust in pan pressing the dough evenly into the bottom and sides of the pie plate, make that edge a little pretty.
3/4 cup sugar
5 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1 TBLS grated lemon peel
1/4 teaspoon salt
3 cups sliced fresh or frozen rhubarb (if frozen, measure frozen, then let thaw without pressing moisture out beyond what drains through a colander as it thaws)
2-1/2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped
1 cup all-purpose flour
1 cup old-fashioned oats
1 cup packed brown sugar
1-1/2 teaspoon ground cinnamon
1/4 teaspoon salt
10 tablespoons cold butter
In a large bowl, combine the sugar, flour, nutmeg, lemon peel, salt, rhubarb and peaches. Transfer to a greased 11-in. x 7-in. baking dish.
In a small bowl, combine the flour, oats, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle over fruit. Bake at 375° for 35-50 minutes or until bubbly, yummy looking on the top and you can see the crust is done. Serve warm or cold. Ice cream is always good....adapted from www.tasteofhome.com