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Cook Time:20 minsAdditional Time:1 hr 10 minsTotal Time:1 hr 30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:20 minsAdditional Time:1 hr 10 minsTotal Time:1 hr 30 minsServings:6Yield:6 servings
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:1 hr 10 mins
Additional Time:
1 hr 10 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsFilling2cupssliced peaches or nectarines (1/2-inch slices), fresh or frozen, peeled if desired2cupssliced rhubarb (1/2-inch slices) or blueberries, fresh or frozen1/4 cup packed light brown sugar1tablespoonminced crystallized gingerTopping1cupold-fashioned rolled oats1/2 cup chopped pecans¼cupwhite whole-wheat flour (see Note)1/4 cup packed light brown sugar1tablespoonminced crystallized ginger⅛teaspoonsalt2tablespoonsbutter, melted1tablespooncanola oil
Cook Mode(Keep screen awake)
Ingredients
Filling
2cupssliced peaches or nectarines (1/2-inch slices), fresh or frozen, peeled if desired
2cupssliced rhubarb (1/2-inch slices) or blueberries, fresh or frozen
1/4 cup packed light brown sugar
1tablespoonminced crystallized ginger
Topping
1cupold-fashioned rolled oats
1/2 cup chopped pecans
¼cupwhite whole-wheat flour (see Note)
⅛teaspoonsalt
2tablespoonsbutter, melted
1tablespooncanola oil
DirectionsPreheat oven to 350 degrees F. Coat a 9-inch shallow glass or ceramic baking dish with cooking spray.To prepare filling: Toss peaches (or nectarines) and rhubarb (or blueberries) with brown sugar and crystallized ginger. (If using frozen fruit, let stand for about 30 minutes, stirring occasionally, to thaw the fruit before transferring to the baking dish.) Transfer to the prepared baking dish and spread in an even layer.To prepare topping: Combine oats, pecans, flour, brown sugar, crystallized ginger and salt in a medium bowl. Drizzle butter and oil over the mixture and stir until evenly moistened. Sprinkle the topping over the fruit.Bake until the fruit is bubbly and the topping is browned, 35 to 50 minutes. Let cool for about 20 minutes before serving.TipsMake Ahead Tip: Refrigerate the topping in an airtight container for up to 1 week or freeze for up to 6 months.Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.Originally appeared: EatingWell Magazine, May/June 2011
Directions
Preheat oven to 350 degrees F. Coat a 9-inch shallow glass or ceramic baking dish with cooking spray.To prepare filling: Toss peaches (or nectarines) and rhubarb (or blueberries) with brown sugar and crystallized ginger. (If using frozen fruit, let stand for about 30 minutes, stirring occasionally, to thaw the fruit before transferring to the baking dish.) Transfer to the prepared baking dish and spread in an even layer.To prepare topping: Combine oats, pecans, flour, brown sugar, crystallized ginger and salt in a medium bowl. Drizzle butter and oil over the mixture and stir until evenly moistened. Sprinkle the topping over the fruit.Bake until the fruit is bubbly and the topping is browned, 35 to 50 minutes. Let cool for about 20 minutes before serving.TipsMake Ahead Tip: Refrigerate the topping in an airtight container for up to 1 week or freeze for up to 6 months.Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Preheat oven to 350 degrees F. Coat a 9-inch shallow glass or ceramic baking dish with cooking spray.
To prepare filling: Toss peaches (or nectarines) and rhubarb (or blueberries) with brown sugar and crystallized ginger. (If using frozen fruit, let stand for about 30 minutes, stirring occasionally, to thaw the fruit before transferring to the baking dish.) Transfer to the prepared baking dish and spread in an even layer.
To prepare topping: Combine oats, pecans, flour, brown sugar, crystallized ginger and salt in a medium bowl. Drizzle butter and oil over the mixture and stir until evenly moistened. Sprinkle the topping over the fruit.
Bake until the fruit is bubbly and the topping is browned, 35 to 50 minutes. Let cool for about 20 minutes before serving.
Tips
Make Ahead Tip: Refrigerate the topping in an airtight container for up to 1 week or freeze for up to 6 months.
Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Originally appeared: EatingWell Magazine, May/June 2011
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Nutrition Facts(per serving)286Calories14gFat40gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
