Nectarine-Blueberry Crisp the Editors of Publications International, Ltd.
Makes 6 servings
|3||cups cubed unpeeled nectarines|
|2||cups fresh blueberries|
|2||tablespoons granulated sugar|
|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|
- Preheat oven to 400°F. Spray bottom and side of 9-inch round or square baking pan with nonstick cooking spray.
- Combine nectarines, blueberries, granulated sugar, cornstarch and cinnamon in medium bowl. Transfer to prepared pan; bake 15 minutes.
- 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.
|Serving Size:||about 1/2 cup crisp|
|Calories from Fat||26 %|
|Total Fat||6 g|
|Saturated Fat||<1 g|
Check out more recipes for Cobblers & Crisps