| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | April 1994 | 1 | Servings | |
INGREDIENTS
| 2/3 | c | Old-fashioned oats |
| 2/3 | c | Packed dark brown sugar |
| 1/2 | c | All purpose flour |
| 3/4 | t | Ground cinnamon |
| 1/4 | t | Salt |
| 1/2 | c | Chilled unsalted butter, cut |
| into pieces 1 | ||
| stick | ||
| 1/2 | c | Hazelnuts, toasted husked |
| chopped | ||
| 4 | c | 3/4 inch thick slices fresh |
| rhubarb about 1 1/2 | ||
| 1 | Frozen sliced peaches | |
| thawed drained | ||
| 16-ounce | ||
| 1 | c | Sugar |
| 2 | T | Quick-cooking tapioca |
| 2 | t | Fresh lemon juice |
| 1 | t | Ground cinnamon |
| 1 | pn | Ground nutmeg |
| Vanilla frozen yogurt |
INSTRUCTIONS
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 375F. 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. Serves 6. Bon Appetit April 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2956
Calories From Fat: 976
Total Fat: 111.3g
Cholesterol: 249.8mg
Sodium: 1601.3mg
Potassium: 1596.4mg
Carbohydrates: 487.2g
Fiber: 19.7g
Sugar: 412.8g
Protein: 28.7g