Zutaten für Rhubarb Nectarine Apricot Betty
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Zubereitung von Rhubarb Nectarine Apricot Betty
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together 1/2 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon salt.
- Add 2 cups chopped rhubarb, 2 cups sliced nectarines, and 1 cup chopped apricots. Toss gently until the fruit is evenly coated with the sugar mixture.
- Add 2 cups of 1-inch bread cubes to the fruit mixture. Drizzle with 2 tablespoons melted unsalted butter and 1/2 teaspoon ground cinnamon. Gently toss to combine.
- Pour the fruit mixture into an 8x8 inch baking dish.
- In a separate bowl, combine 1 cup bread crumbs, 3 tablespoons melted unsalted butter, 1 tablespoon grated orange rind, and 1 tablespoon orange juice. Mix until crumbly.
- Sprinkle the crumble topping evenly over the fruit mixture in the baking dish.
- Bake for 25-35 minutes, or until the topping is golden brown and the fruit is bubbly. Let cool slightly before serving.
- Serve warm with a dollop of whipped cream or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
239g
Fat
50g
Carbs
29g
