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Peach, Rhubarb Crisp Recipe

Looking for an easy Peach, Rhubarb Crisp recipe? Learn how to make Peach, Rhubarb Crisp using healthy ingredients.


Submitted by awh143fe

Makes 1 serving



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.

Recipe Ingredients for Peach, Rhubarb Crisp

2 cups sliced nectarines
2 cups sliced rhubarb
1/4 cup brown sugar
1 cup rolled oats
1/2 cup chopped pecans
1/4 cup whole wheat flour
1/8 teaspoon salt
2 tablespoons butter
1 tablespoon canola oil

Recipe Directions for Peach, Rhubarb Crisp

  1. Filling

  2. 2 cups sliced peaches or nectarines (1/2-inch slices), fresh or frozen, peeled if desired

  3. 2 cups sliced rhubarb (1/2-inch slices) or blueberries, fresh or frozen

  4. 1/4 cup packed light brown sugar

  5. (optional) 1 tablespoon minced crystallized ginger

  6. Topping

  7. 1 cup old-fashioned rolled oats

  8. 1/2 cup chopped pecans

  9. 1/4 cup white whole-wheat flour (see Note)

  10. 1/4 cup packed light brown sugar

  11. (optional) 1 tablespoon minced crystallized ginger

  12. 1/8 teaspoon salt

  13. 2 tablespoons butter, melted

  14. 1 tablespoon canola oil

  15. Preparation

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

  17. 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.

  18. 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.

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

  20. 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. 

Categories

Dessert

Nutrition Facts
Serving Size 766.5g
Amount Per Serving
Calories
1435
Calories from Fat
746
% Daily Value*
Total Fat
82.9g
128%
Saturated Fat
20.1g
101%
Trans Fat
0.1g
Cholesterol
61mg
20%
Sodium
480mg
20%
Potassium
1864mg
53%
Total Carbohydrates
162.5g
54%
Dietary Fiber
23.4g
94%
Sugars
62.7g
Protein
24.4g
Vitamin A 38% Vitamin C 58%
Calcium 35% Iron 44%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in cholesterol
  • Low in sodium
  • High in manganese
  •   Bad points
  • High in sugar
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