Nectarine Blueberry Crisp
Preheat oven to 375 degrees 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.Advertisement
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.
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(R) 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, 1/2 fruit. Carb choices: 1 1/2.
1 fat, 1 starch, 1/2 fruit, 1/2 other carbohydrate