Peach, Rhubarb & Ginger Crisp (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Peach, Rhubarb & Ginger Crisp

http://www.eatingwell.com/recipes/peach_rhubarb_crisp.html

From EatingWell:  May/June 2011

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.

6 servings | Active Time: 20 minutes | Total Time: 1 1/2 hours

Ingredients

Filling

Topping

Preparation

  1. Preheat oven to 350°F. Coat a 9-inch shallow glass or ceramic baking dish with cooking spray.
  2. 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.
  3. 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.
  4. Bake until the fruit is bubbly and the topping is browned, 35 to 50 minutes. Let cool for about 20 minutes before serving.

Nutrition

Per serving : 286 Calories; 14 g Fat; 3 g Sat; 7 g Mono; 10 mg Cholesterol; 40 g Carbohydrates; 4 g Protein; 4 g Fiber; 57 mg Sodium; 304 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 2 carbohydrate (other), 3 fat

Tips & Notes