Best Lower Carb Rhubarb Peach Or Nectarine Crisp Recipes

RHUBARB-PEACH CRISP

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Mix the rhubarb, peach, white sugar, and 1/4 cup flour together in a large bowl until evenly combined; pour into the prepared baking dish and spread into an even layer.
• Stir the brown sugar, quick oats, and 1 1/2 cups flour together in a separate bowl. Cut the butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs; sprinkle evenly over the rhubarb and peach mixture.
• Bake in the preheated oven until golden brown on top, about 45 minutes.

PEACH RHUBARB CRISP

Steps:

• In a large bowl, combine the sugar, flour, nutmeg, lemon zest, salt, rhubarb and peaches. Transfer to a greased 11x7-in. baking dish. , In a small bowl, combine the flour, oats, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle over fruit. Bake at 375° for 30-35 minutes or until bubbly and fruit is tender. Serve warm or cold.

RHUBARB PEACH COBBLER

Steps:

• Preheat the oven to 375 degrees F. Place a piece of aluminum foil on the bottom rack to catch any drippings. Butter a 9 by 9-inch glass baking dish and set aside.
• Place the flour, 1-ounce sugar, lime zest, and 1 teaspoon salt into the bowl of a food processor and pulse 3 to 4 times. Add the butter and lard and pulse until the mixture just becomes crumbly. Sprinkle or spritz the mixture with the ice water a little at a time and process just until the dough holds together when squeezed in a fist. Place the dough into a 1 gallon zip top bag and form into a disk. Place the dough into the refrigerator for at least 30 minutes, while you prepare the filling.
• In a medium mixing bowl whisk together the 1 cup of sugar, cornstarch, and 1/4 teaspoon of salt. Stir in the rhubarb, peaches, and lime juice.
• Remove 1/3 of the dough from the bag, pinch into pieces and distribute evenly in the bottom of the prepared dish. With the remaining dough still in the bag, roll it out to a sheet large enough to cover the top of the dish. Pour the fruit mixture into the dish and top with the dough that has been removed from the bag, pressing the dough into the corners of the dish. Bake, uncovered, for 60 minutes or until the dough is cooked through and starting to turn golden. *If using frozen fruit, increase cooking time to 90 minutes.
• Change the oven setting to broil and continue to cook until golden brown, approximately 3 minutes. Remove from the oven and allow to stand for 15 to 30 minutes before serving.

LOWER CARB RHUBARB-PEACH OR NECTARINE CRISP

Steps:

• Cut the rhubarb into one inch pieces.
• Roughly chop the fruit; peel the peaches, if you use those instead of nectarines.
• Mix the rhubarb and stone fruit with the Splenda, tapioca, lemon juice and salt, and let stand for one - three hours at room temperature.
• Mix the margarine, oats, CarbQuik or other mix of choice, salt and splenda.
• Turn the fruit into a greased 9x13x2 inch pan and crumble the topping over it.
• Bake 375 degrees for about 70 minutes until fruit bubbles in the center and top nicely browned.
• Top with sugar-free ice cream or whipped cream.
• Note: this just fits in my baking pan; stick some foil under the pan if it looks like this will bubble over.

NECTARINE CRISP

Steps:

• Heat oven to 350º. Lightly grease a 13x9 baking dish.
• Arrange sliced nectarines in prepared baking pan.
• Mix oats, brown sugar, and flour. Cut in butter with pastry blender or rub in with fingertips until mixture is crumbly.
• Sprinle over fruit.
• Dust with cinnamon.
• Bake 30 to 35 minutes or until fruit is soft and topping is crisp and browned.
• Serve warm with vanilla ice cream if desired.