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Peach-Rhubarb Crisp

Photo: Van Chaplin
Prep time 15 mins
Bake time 50 mins
Yield Makes 10 servings
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.

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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis does not include ice cream.