Lower Carb Rhubarb-Peach or Nectarine Crisp

This feeds a crowd. Adjust as necessary. We like a lot of tart/sweet fruit and a little bit of crisp. I use CarbQuik low carb mix and oats to keep the carb count down in the crust, and sweeten the fruit with Splenda. I get the CarbQuik online through netrition.com. The carb count on the mix isn't figured into this recipe, but an average biscuit nets about 2 carbs and there's less than the equivalent of one biscuit's worth of mix in each serving. Most of your carbs are from the nectarines or peaches and the oats.

• Ready In: 2 hrs 10 mins
• Serves: 12
• Yields: 12

Ingredients

• 7  stalks rhubarb
• 7  nectarines or 7  peaches
• 3  tablespoons dry tapioca
• 1  cup Splenda granular, sugar substitute
• 1  lemon, juice of
• 1⁄2 teaspoon salt
• 1⁄2 cup butter or 1⁄2 cup margarine
• 2  tablespoons canola oil
• 1  cup oats
• 1  cup  Carbquik baking mix or 1  cup  low-carbohydrate baking mix, of choice
• 1  cup Splenda granular, sugar substitute
• 1⁄2 teaspoon salt

Directions

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