Peach Rhubarb and Ginger Crisp
"I love ginger, I love rhubarb. What could be better than to combine them with peaches into a delightful crisp? Fresh peaches and rhubarb are obviously best, but this works extremely well with canned peaches in syrup and frozen rhubarb. Crystallized ginger from Trader Joes is really good and less expensive than elsewhere."
Original is 9 servings
Ingredients
- Filling
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- Topping
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Nutritional
- Serving Size: 1 (57.1 g)
- Calories 161.8
- Total Fat - 9.7 g
- Saturated Fat - 3.3 g
- Cholesterol - 13.8 mg
- Sodium - 147 mg
- Total Carbohydrate - 18 g
- Dietary Fiber - 1.6 g
- Sugars - 11.5 g
- Protein - 2.3 g
- Calcium - 11.6 mg
- Iron - 0.8 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 F. Coat a 9 inch square baking dish with cooking spray.
Step 2
Make filling: Place all filling ingredients in a medium bowl. Toss to coat. If using frozen fruit, let stand 30 minutes, allowing it to defrost, before continuing. Transfer filling to the prepared baking dish and spread evenly.
Step 3
Make the topping: Combine the oats, pecans, flour, brown sugar, and ginger in a medium bowl. Melt the butter in a pyrex cup. Drizzle over the dry ingredients and stir until evenly moistened. Sprinkle the topping over the fruit.
Step 4
Bake until bubbly and the topping is browned, about 30-35 minutes. Watch carefully towards the end so that the oats and nuts don't burn. This will be very hot, so let cool for about 20 minutes before serving. Refrigerate any leftovers.
Tips
No special items needed.
1 Reviews
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