Lower Carb Rhubarb-Peach or Nectarine Crisp

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READY IN: 2hrs 10mins
SERVES: 12
YIELD: 12
UNITS: US

INGREDIENTS

Nutrition
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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.
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