Peach Rhubarb and Ginger Crisp
Created by JostLori on May 17, 2023
- Servings: 9
- Prep Time: 15m
- Cook Time: 35m
- Recipe #40673
Ingredients
- Filling
- 2 cups sliced peaches (1/2-inch slices), fresh, canned or frozen
- 2 cups sliced rhubarb (1/2-inch slices), fresh or frozen
- 1/4 cup light brown sugar, packed
- 2 tablespoons crystallized ginger, minced
- Topping
- 1 cup old-fashioned rolled oats
- 1/2 cup pecans, chopped
- 1/4 cup almond flour (or white whole-wheat flour)
- 1/4 cup light brown sugar, packed
- 2 tablespoons crystallized ginger, minced
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter, melted
How to Make
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Step 1: Preheat oven to 350 F. Coat a 9 inch square baking dish with cooking spray.
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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.
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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.
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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.
Nutritional Facts
- 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