Try this Rhubarb And Peach Crisp recipe, or contribute your own.
Suggest a better descriptionMake 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
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Serving Size: 1 Serving (1385g) | ||
Recipe Makes: 1 servings | ||
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Calories: 4553 | ||
Calories from Fat: 326 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.3g | 48 % | |
Saturated Fat 17.3g | 87 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 9mg | 3 % | |
Sodium 437.6mg | 15 % | |
Potassium 1928.7mg | 51 % | |
Total Carbohydrate 1033.3g | 304 % | |
Dietary Fiber 20.8g | 83 % | |
Sugars, other 1012.5g | ||
Protein 50.3g | 72 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4553
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