Lower Carb Rhubarb Peach Or Nectarine Crisp Recipes

PEACH RHUBARB CRISP

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.

RHUBARB-PEACH CRISP

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.

LOWER CARB RHUBARB-PEACH OR NECTARINE CRISP

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.