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Spiced Pear with Vanilla Ice Cream
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Nectarine-Blueberry Crisp
Yield: Makes 6 servings
Ingredients:
3
cups cubed unpeeled nectarines
2
cups fresh blueberries
2
tablespoons granulated sugar
1
tablespoon cornstarch
1/2
teaspoon ground cinnamon
1/4
cup all-purpose flour
1/4
cup uncooked quick oats
1/4
cup chopped walnuts
3
tablespoons packed dark brown sugar
2
tablespoons toasted wheat germ
2
tablespoons reduced-fat margarine, melted
1/4
teaspoon ground nutmeg
Preparation:
1.
Preheat oven to 400°F. Spray bottom and side of 9-inch round or square baking pan with nonstick cooking spray.
2.
Combine nectarines, blueberries, granulated sugar, cornstarch and cinnamon in medium bowl. Transfer to prepared pan; bake 15 minutes.
3.
Meanwhile, combine flour, oats, walnuts, brown sugar, wheat germ, margarine and nutmeg in medium bowl, stirring with fork until crumbly. Remove fruit mixture from oven; sprinkle with topping. Bake 20 minutes or until fruit is bubbly and topping is lightly browned. Serve warm.
Nutritional Information:
| Serving Size: about 1/2 cup crisp | |
| Fiber | 4 g |
| Carbohydrate | 38 g |
| Saturated Fat | <1 g |
| Total Fat | 6 g |
| Calories from Fat | 26 % |
| Calories | 211 |
| Protein | 4 g |
| Sodium | 51 mg |
Dietary Exchange:
| Fat | 1 |
| Fruit | 1-1/2 |
| Starch | 1 |
This recipe appears in:
Cobblers & Crisps
