Nectarine and Raspberry Crisp
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 serving: about | - |
| Total Calories | 350 |
| Calories from Fat | 160 |
| Total Fat | 18 g |
| saturated_fat | 8 g |
| Cholesterol | 30 mg |
| Sodium | 90 mg |
| Total Carbs | 46 g |
| Fibre | 8 g |
| Sugars | 20 g |
| Protein | 7 g |
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Filling:
3-1/2 lb (1.5 kg approx.) fresh nectarines
2 cups (500 mL) fresh raspberries
1/3 cup (80 mL) SPLENDA® No calorie Sweetener, Granulated
2 tbsp (30 mL) all-purpose flour
Crust:
2/3 cup (160 mL) almonds
1-1/3 cups (330 mL) quick-cooking oats
1/2 cup (125 mL) all-purpose flour
1/3 cup (80 mL) SPLENDA® Brand brown sugar blend
1/4 tsp (1 mL) cinnamon
1/2 cup (125 mL) melted butter
Preparation:
Preheat oven to 350°F (180°C).
Filling: Peel and quarter nectarines. Place slices in large bowl and add raspberries, 1/3 cup SPLENDA® Granulated and flour. Combine ingredients, taking care to coat fruit with sugar and flour. Place mixture in a rectangular, 8 x 11-1/2-in. (200 x 290 cm) pan. Set aside.
Crust: Roast almonds in oven for 4-6 minutes. Place in food processor and chop until pieces are about 1/4” (1/2 cm).
In a bowl, combine chopped almonds, oats, flour, SPLENDA® Brown Sugar Blend, cinnamon, and melted butter. Mix thoroughly and pour mixture on nectarines and raspberries. Cook in 350°F (180°C) oven for 40-45 minutes, or until top is golden and crisp. Serve hot.<,/p>
Additional Information
Source
SPLENDA®
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