Peach Rhubarb Blueberry Skillet Crisp
Nutritional Info
- Servings Per Recipe: 19
- 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
View full nutritional breakdown of Peach Rhubarb Blueberry Skillet Crisp calories by ingredient
Introduction
This recipe is adapted from a Paleo recipe. I love rhubarb and found this recipe pairing peaches with it. I added the nectarine and blueberries, and in place of white sugar I used 1/2 date sugar and 1/2 coconut sugar. I used whole wheat pastry flour instead of white flour. This recipe is adapted from a Paleo recipe. I love rhubarb and found this recipe pairing peaches with it. I added the nectarine and blueberries, and in place of white sugar I used 1/2 date sugar and 1/2 coconut sugar. I used whole wheat pastry flour instead of white flour.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
Tips
For a vegan option, replace the butter with a vegan butter option. To make this gluten free, use certified gluten free oats, and replace the 1 cup of flour with 1/2 cup of cornstarch.
Directions
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