Peach-Rhubarb Crisp
Peach-Rhubarb Crisp recipe
Yield
8 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 29 | ounces |
peaches
slices |
|
| 2 | cups |
rhubarb
unsweetened, frozen, sliced |
*
|
| ¼ | cup |
rolled oats
quick cooking |
|
| ¼ | cup |
brown sugar
packed |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 2 | tablespoons |
butter
|
|
| ¼ | cup |
coconut
|
*
|
| 1 | x |
vanilla ice cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 838.1 | ml/g |
peaches
slices |
|
| 473 | ml |
rhubarb
unsweetened, frozen, sliced |
*
|
| 59 | ml |
rolled oats
quick cooking |
|
| 59 | ml |
brown sugar
packed |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1.3 | ml |
cinnamon
|
|
| 3E+1 | ml |
butter
|
|
| 59 | ml |
coconut
|
*
|
| 1 | x |
vanilla ice cream
|
*
|
Directions
Drain the peaches reserving ⅓ cup of syrup.
Then in a 1 quart (preferably) glass baking dish , combine the peaches, reserved syrup, and the rhubarb; set aside.
In a small mixing bowl, combine the oats, brown sugar, flour, and cinnamon, then cut in the butter `til the mixture resembles coarse crumbs.
Stir in the coconut and sprinkle over the fruit.
Bake uncovered, in a 350℉ (180℃) F oven for 25 to 30 minutes or `til fruit is heated through and topping is crisp.
Micro-cook, uncovered, on 100% power (high) for 8 to 10 minutes or `til fruit is heated through, turning baking dish 90o twice during cooking.
Serve warm with the vanilla ice cream.
