Lower Carb Rhubarb Peach Or Nectarine Crisp Recipes
PEACH RHUBARB CRISP
When a visit to the local farmers market left me with an abundance of quickly ripening peaches and a few stalks of rhubarb, I created this sweet-tart recipe. -Sandy Kimble, Salinas, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the sugar, flour, nutmeg, lemon zest, salt, rhubarb and peaches. Transfer to a greased 11x7-in. baking dish. , In a small bowl, combine the flour, oats, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle over fruit. Bake at 375° for 30-35 minutes or until bubbly and fruit is tender. Serve warm or cold.
Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 154mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 3g fiber), Protein 3g protein.
RHUBARB-PEACH CRISP
This dish is a big hit at my house, especially served warm with ice cream.
Provided by Shanelle
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Mix the rhubarb, peach, white sugar, and 1/4 cup flour together in a large bowl until evenly combined; pour into the prepared baking dish and spread into an even layer.
- Stir the brown sugar, quick oats, and 1 1/2 cups flour together in a separate bowl. Cut the butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs; sprinkle evenly over the rhubarb and peach mixture.
- Bake in the preheated oven until golden brown on top, about 45 minutes.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 48.3 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 67.6 mg, Sugar 33.1 g
LOWER CARB RHUBARB-PEACH OR NECTARINE CRISP
This feeds a crowd. Adjust as necessary. We like a lot of tart/sweet fruit and a little bit of crisp. I use CarbQuik low carb mix and oats to keep the carb count down in the crust, and sweeten the fruit with Splenda. I get the CarbQuik online through netrition.com. The carb count on the mix isn't figured into this recipe, but an average biscuit nets about 2 carbs and there's less than the equivalent of one biscuit's worth of mix in each serving. Most of your carbs are from the nectarines or peaches and the oats.
Provided by One Happy Woman
Categories Dessert
Time 2h10m
Yield 12 , 12 serving(s)
Number Of Ingredients 12
Steps:
- Cut the rhubarb into one inch pieces.
- Roughly chop the fruit; peel the peaches, if you use those instead of nectarines.
- Mix the rhubarb and stone fruit with the Splenda, tapioca, lemon juice and salt, and let stand for one - three hours at room temperature.
- Mix the margarine, oats, CarbQuik or other mix of choice, salt and splenda.
- Turn the fruit into a greased 9x13x2 inch pan and crumble the topping over it.
- Bake 375 degrees for about 70 minutes until fruit bubbles in the center and top nicely browned.
- Top with sugar-free ice cream or whipped cream.
- Note: this just fits in my baking pan; stick some foil under the pan if it looks like this will bubble over.
Nutrition Facts : Calories 164.7, Fat 10.7, SaturatedFat 5.1, Cholesterol 20.3, Sodium 249.8, Carbohydrate 16.6, Fiber 2.6, Sugar 6.9, Protein 2.3
RHUBARB AND PEACH CRISP
Categories Dairy Fruit Dessert Bake Fourth of July Kid-Friendly Backyard BBQ Peach Oat Spring Summer Rhubarb Hazelnut Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 17
Steps:
- Make topping:
- Combine first 5 ingredients in medium bowl. Add butter and cut in using pastry blender or rub with fingertips until mixture begins to clump together. Mix in hazelnuts. (Can be prepared 3 hours ahead. Cover and chill.)
- Make filling:
- Combine all ingredients except frozen yogurt in large bowl. Let stand 1 to 3 hours.
- Position rack in center of oven and preheat to 375°F. Butter 8 x 8 x 2-inch glass baking dish. Transfer filling to prepared dish. Sprinkle topping evenly over filling in dish, covering completely. Bake until fruit is tender, juice bubbles thickly around sides and topping begins to brown slightly, about 40 minutes.
- Remove crisp from oven. Preheat broiler. Broil heat just until topping is crisp and golden, watching closely, about 2 minutes. Transfer to rack and cool about 30 minutes. Serve warm with frozen yogurt.
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