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Rhubarb And Peach Crisp

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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)
----------------------------------------------
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


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