Peach Rhubarb Blueberry Skillet Crisp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 19
Ingredients
2 cup, diced Rhubarb 2 medium (2-1/2" dia) (approx 4 Peaches, fresh 1 fruit (2-1/2" dia) Nectarines 1 cup Bob's Red Mill 100% Stone Ground Whole Wheat Pastry Flour 1 cup Oat Meal (Quaker Oats - Old Fashioned - dry) 2 tsp Cinnamon, ground 0.5 cup, chopped Pecans 6 tbsp Butter, salted 0.75 cup Blueberries, fresh 1/2 cup Date Sugar 1/2 cup coconut sugar
Preheat oven to 350 degrees F. Toss sliced peaches, diced rhubarb, and blueberries into a 12" cast iron skillet. Combine flour, oats, sugar, cinnamon, and pecans in a large mixing bowl. Cut the butter into the crumble mixture using your finger, a fork or a pastry blender until the mixture resembles small pebbles. Pour topping evenly over the fruit mixture. Bake for 30-35 minutes until bubbly and the topping is browned.
Serving Size: 19 1/2-cup servings
Serving Size: 19 1/2-cup servings
Nutritional Info Amount Per Serving
- Calories: 130.5
- Total Fat: 6.4 g
- Cholesterol: 9.8 mg
- Sodium: 26.8 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 2.4 g
- Protein: 1.8 g
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