Peach-Rhubarb Crisp

Photo: Van Chaplin
Rhubarb adds fresh, tart flavor to compotes, crisps, and pies. Serve this dish warm with low-fat vanilla ice cream, vanilla yogurt, or low-fat whipped topping.

Yield:

Makes 10 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Bake: 50 Minutes

Nutritional Information

Calories 308
Caloriesfromfat 0.0 %
Fat 6.4 g
Satfat 3.9 g
Monofat 1.6 g
Polyfat 0.4 g
Protein 3 g
Carbohydrate 61.4 g
Fiber 2.7 g
Cholesterol 16 mg
Iron 1.4 mg
Sodium 48 mg
Calcium 188 mg

Ingredients

1 (20-oz.) bag frozen peaches, thawed
2 (16-oz.) packages frozen sliced rhubarb, thawed
1 1/2 cups granulated sugar
3 tablespoons lemon juice
1 1/4 cups all-purpose flour, divided
Vegetable cooking spray
1/3 cup uncooked quick-cooking oats
1/3 cup firmly packed brown sugar
1/3 cup cold butter, cut into small pieces

Preparation

1. Combine first 4 ingredients in a medium bowl; add 1/4 cup flour, stirring well. Pour mixture into a 13- x-9-inch baking dish coated with cooking spray.

2. Combine oats, brown sugar, and remaining 1 cup flour in a small bowl; cut in cold butter with a fork or pastry blender until mixture resembles coarse crumbs. Sprinkle mixture evenly over fruit filling.

3. Bake at 375° for 45 to 50 minutes or until bubbly.

Note: Nutritional analysis does not include ice cream.

Note:

September 2007