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

Source: Diabetic Living Magazine


Recipe Summary

25 mins
1 hr


Ingredient Checklist


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.

  • 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.

Nutrition Facts

2/3 cup
166 calories; protein 3.4g; carbohydrates 27.2g; dietary fiber 3.3g; sugars 16.1g; fat 6g; saturated fat 2.2g; cholesterol 7.6mg; vitamin a iu 341.8IU; vitamin c 5.6mg; folate 11.1mcg; calcium 24.9mg; iron 1mg; magnesium 37.6mg; potassium 258.1mg; sodium 24.2mg.

1 fat, 1 starch, 1/2 fruit, 1/2 other carbohydrate