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

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
25 mins
total:
1 hr
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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.

Nutrition Facts

166 calories; protein 3.4g 7% DV; carbohydrates 27.2g 9% DV; exchange other carbs 2; dietary fiber 3.3g 13% DV; sugars 16.1g; fat 6g 9% DV; saturated fat 2.2g 11% DV; cholesterol 7.6mg 3% DV; vitamin a iu 341.8IU 7% DV; vitamin c 5.6mg 9% DV; folate 11.1mcg 3% DV; calcium 24.9mg 3% DV; iron 1mg 6% DV; magnesium 37.6mg 13% DV; potassium 258.1mg 7% DV; sodium 24.2mg 1% DV.