Lower Carb Rhubarb Peach Or Nectarine Crisp Recipes

PEACH RHUBARB CRISP

Peach Rhubarb Crisp image

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

Ingredients

3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon grated lemon zest
1/8 teaspoon salt
3 cups sliced fresh or frozen rhubarb
2-1/2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped
TOPPING:
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
5 tablespoons cold butter

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

Rhubarb-Peach Crisp image

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

Ingredients

5 cups chopped rhubarb
1 cup chopped peach
1 ½ cups white sugar, or to taste
¼ cup all-purpose flour
1 cup brown sugar
1 cup quick oats
1 ½ cups all-purpose flour
¾ cup butter

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

Lower Carb Rhubarb-Peach or Nectarine Crisp image

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

Ingredients

7 stalks rhubarb
7 nectarines or 7 peaches
3 tablespoons dry tapioca
1 cup Splenda granular, sugar substitute
1 lemon, juice of
1/2 teaspoon salt
1/2 cup butter or 1/2 cup margarine
2 tablespoons canola oil
1 cup oats
1 cup Carbquik baking mix or 1 cup low-carbohydrate baking mix, of choice
1 cup Splenda granular, sugar substitute
1/2 teaspoon salt

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

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