Nectarine Blueberry Crisp

Nectarine Blueberry Crisp

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From: Diabetic Living Magazine

In this tasty, easy-to-prepare dessert, nectarines and blueberries are sweetened with brown sugar and topped with a crunchy pistachio-oat topping.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 4 cups sliced fresh nectarines
  • 5 tablespoons packed brown sugar (see Tip)
  • ¼ cup whole-wheat flour or all-purpose flour
  • ½ teaspoon ground cinnamon
  • 1 cup fresh or frozen unsweetened blueberries or blackberries, thawed
  • ¼ cup water
  • ⅔ cup quick-cooking rolled oats
  • 2 tablespoons butter, cut up
  • ⅓ cup chopped pistachios or walnuts

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. For fruit filling, in a large bowl combine nectarine slices, 3 tablespoons of the brown sugar, 2 tablespoons of the flour and the cinnamon. Add blueberries and the water; toss to combine. Spoon mixture into a 2-quart square baking dish.
  2. For topping, in a medium bowl, stir together oats, remaining 2 tablespoons brown sugar and remaining 2 tablespoons flour. Using a pastry blender, cut in the butter until mixture is crumbly. Sprinkle topping onto fruit in dish. Top with nuts.
  3. Bake 35 to 40 minutes or until the fruit filling is bubbly and topping is lightly browned. Cool slightly on a wire rack; serve warm.
  • Tip: If using a sugar substitute, choose Splenda® Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to 5 tablespoons brown sugar. Nutrition Per Serving with Substitute: Same as below, except 152 calories, 22 g carbohydrate, 12 g sugar, 22 mg sodium, 247 mg potassium. Exchanges: 1 fat, 1 starch, ½ fruit. Carb choices: 1½.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 166 calories; 6 g fat(2 g sat); 3 g fiber; 27 g carbohydrates; 3 g protein; 11 mcg folate; 8 mg cholesterol; 16 g sugars; 342 IU vitamin A; 6 mg vitamin C; 25 mg calcium; 1 mg iron; 24 mg sodium; 258 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 starch, ½ fruit, ½ other carbohydrate

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