Nectarine and Raspberry Crisp
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 serving: about | - |
| cal | 350350 cal |
| pro | 7 g7g pro |
| total fat | 18 g18g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 46 g46g carb |
| fibre | 8 g8g fibre |
| chol | 30 mg30mg chol |
| sodium | 90 mg90mg sodium |
| Sugars | 20 g20g Sugars |
- Preparation time: 20 minutes
- Cook time : 45 minutes
- Total time : PT65M
Ingredients
- Filling:
- 3-1/2 lb fresh nectarines 3-1/2 lb fresh nectarines
- 2 cups fresh raspberries 2 cups fresh raspberries
- 1/3 cup Splenda® No Calorie Sweetener, Granular 1/3 cup Splenda® No calorie Sweetener, Granular
- 2 tbsp all-purpose flour 2 tbsp all-purpose flour
- Crust:
- 2/3 cup almonds 2/3 cup almonds
- 1-1/3 cups quick cooking rolled oats 1-1/3 cups quick cooking rolled oats
- 1/2 cup all-purpose flour 1/2 cup all-purpose flour
- 1/3 cup Splenda® Brand Brown Sugar Blend 1/3 cup Splenda® Brand brown sugar blend
- 1/4 tsp cinnamon 1/4 tsp cinnamon
- 1/2 cup melted butter 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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