Dessert

Rhubarb and Peach Crisp is for Dessert.

Rhubarb and Peach Crisp takes several minutes to prepare.

Rhubarb and Peach Crisp takes several minutes to cook.

Rhubarb and Peach Crisp makes 10 servings.

The ingredients for Rhubarb and Peach Crisp are:

For topping:

2/3 cup old-fashioned oats
2/3 cup packed dark brown sugar
1/2 cup all purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/2 cup hazelnuts, toasted, husked, chopped

For filling
4 cups 3/4-inch-thick slices fresh rhubarb (about 1 1/2)
1 16-ounce package frozen sliced peaches, thawed, drained
1 cup sugar
2 tablespoons quick-cooking tapioca
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
Pinch of ground nutmeg

Here is how you make Rhubarb and Peach Crisp:

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 nuts. (Can be prepared 3 hours ahead. Cover and chill.)Make filling:Combine all ingredients 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. Number of Servings: 10Recipe submitted by SparkPeople user ANNE-ELIZ.

The nutritional information for Rhubarb and Peach Crisp is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 279.2

• Total Fat: 9.2 g
• Cholesterol: 12.2 mg
• Sodium: 39.0 mg
• Total Carbs: 54.7 g
• Dietary Fiber: 2.7 g
• Protein: 2.8 g