Rhubarb And Peach Crisp

1 servings

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Rhubarb And Peach Crisp Ingredients

FOR TOPPING	FOR FILLING
2/3 c Old-fashioned oats	4 c 3/4 inch thick slices fresh
2/3 c Packed dark brown sugar	1 pk Frozen sliced peaches;
1/2 c All purpose flour	; (16-ounce)
3/4 ts Ground cinnamon	1 c Sugar
1/4 ts Salt	2 tb Quick-cooking tapioca
1/2 c Chilled unsalted butter; cut	2 ts Fresh lemon juice
; stick)	1 ts Ground cinnamon
1/2 c Hazelnuts; toasted, husked,	1 pn Ground nutmeg
; chopped	Vanilla frozen yogurt

Instructions for Rhubarb And Peach Crisp

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.

Main Ingredient: PeachesCuisine: Uncategorized

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