Nectarine and Raspberry Crisp
Preparation time: 20 minutes.
Cooking time: 45 minutes.
This recipe makes 8 servings
| Nutritional Info | |
|---|---|
| Per each of 8 serving: about | - |
| cal | 350 |
| pro | 7 g |
| total fat | 18 g |
| sat. fat | 8 g |
| carb | 46 g |
| fibre | 8 g |
| chol | 30 mg |
| sodium | 90 mg |
| Sugars | 20 g |
Ingredients
-
Filling:
3-1/2 lb fresh nectarines
2 cups fresh raspberries
1/3 cup Splenda® No calorie Sweetener, Granular
2 tbsp all-purpose flour
Crust:
2/3 cup almonds
1-1/3 cups quick cooking rolled oats
1/2 cup all-purpose flour
1/3 cup Splenda® Brand brown sugar blend
1/4 tsp cinnamon
1/2 cup 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.
Additional Information:
Source: SPLENDA®
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