Peach, Rhubarb & Ginger Crisp

4 Ratings
  • 5 2
  • 4 2
  • 3 0
  • 2 0
  • 1 0

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.

Marie Simmons
Source: EatingWell Magazine, May/June 2011

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Recipe Summary

total:
1 hr 30 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Filling
Topping

Directions

  • Preheat oven to 350 degrees F. Coat a 9-inch shallow glass or ceramic baking dish with cooking spray.

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  • 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.

  • 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.

  • Bake until the fruit is bubbly and the topping is browned, 35 to 50 minutes. Let cool for about 20 minutes before serving.

Tips

Make Ahead Tip: Refrigerate the topping in an airtight container for up to 1 week or freeze for up to 6 months.

Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large ­supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

Nutrition Facts

Per Serving:
286 calories; protein 3.9g; carbohydrates 39.8g; dietary fiber 4g; sugars 23g; fat 13.9g; saturated fat 3.4g; cholesterol 10.2mg; vitamin a iu 330.7IU; vitamin c 5.8mg; folate 13.1mcg; calcium 63.7mg; iron 1.9mg; magnesium 56.9mg; potassium 303.5mg; sodium 56.7mg; thiamin 0.2mg; added sugar 18g.
Exchanges:

1/2 starch, 2 other carbohydrate, 3 fat
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