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Peach, Rhubarb & Ginger Crisp
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.

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