Lower Carb Rhubarb-Peach or Nectarine Crisp
- Ready In:
- 2hrs 10mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 7 stalk rhubarb
- 7 nectarines or 7 peaches
- 44.37 ml dry tapioca
- 236.59 ml Splenda granular, sugar substitute
- 1 lemon, juice of
- 2.46 ml salt
- 118.29 ml butter or 118.29 ml margarine
- 29.58 ml canola oil
- 236.59 ml oats
- 236.59 ml Carbquik baking mix or 236.59 ml low-carbohydrate baking mix, of choice
- 236.59 ml Splenda granular, sugar substitute
- 2.46 ml salt
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
One Happy Woman
United States