- Portion size 8 servings
- Credits : SPLENDA®
- 2/3 cups almonds
- 1 1/3 cup quick cooking rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup Splenda® Brand Brown Sugar Blend
- 1/4 teaspoon cinnamon
- 1/2 cup melted butter
- 3 1/2 lbs fresh nectarines
- 2 cups fresh raspberries
- 1/3 cup Splenda® No Calorie Sweetener, Granular
- 2 tablespoons all-purpose flour
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.
Nutritional facts Per each of 8 serving: about
- Sodium 90 mg
- Protein 7 g
- Calories 350.0
- Total fat 18 g
- Cholesterol 30 mg
- Saturated fat 8 g
- Total carbohydrate 46 g