Peach-rhubarb Crisp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Cyberealm, Desserts, Fruits | 8 | Servings | |
INGREDIENTS
| 1 | 29oz Peach slices | |
| 2 | c | Rhubarb [unsweetened/frozen |
| & sliced] | ||
| 1/4 | c | Rolled oats [quick cooking] |
| 1/4 | c | Brown sugar [packed] |
| 2 | T | Flour |
| 1/4 | t | Cinnamon |
| 2 | T | Butter |
| 1/4 | c | Coconut |
| Vanilla ice cream |
INSTRUCTIONS
Drain the peaches reserving 1/3 c of syrup. Then in a 1 qt. (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... 3a) Bake uncovered, in a 350o oven for 25 to 30 min. or `til fruit is heated through and topping is crisp... OR 3b) Micro-cook, uncovered, on 100% power (high) for 8 to 10 min. or `til fruit is heated through, turning baking dish 90o twice during cooking... 4) Serve warm with the vanilla ice cream... From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 173
Calories From Fat: 81
Total Fat: 9.1g
Cholesterol: 29.4mg
Sodium: 49.5mg
Potassium: 120.5mg
Carbohydrates: 21.4g
Fiber: <1g
Sugar: 18.2g
Protein: 2.1g