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1.5 kg (approx. 3.5 lbs) fresh nectarines
2 cups (500 mL) fresh raspberries
1/3 cup (80 mL) SPLENDA® No Calorie Sweetener, Granulated
2 tbsp (30 mL) all-purpose flour
2/3 cup (160 mL) almonds
1 1/3 cups (330 mL) quick-cooking oats
1/2 cup (125 mL) all-purpose flour
1/3 cup (80 mL) SPLENDA® Brand Brown Sugar Blend
1/4 tsp (1 mL) cinnamon
1/2 cup (125 mL) melted butter
Preheat oven to 350°F (180°C).
Peel and quarter nectarines. Place slices in large bowl and add raspberries, 1/3 cup SPLENDA® Granulated and flour. Combine ingredients, taking care to coat fruit with sugar and flour. Place mixture in a rectangular, 8 x 11.5” (200 x 290 cm) pan. Set aside.
Roast almonds in oven for 4-6 minutes. Place in food processor and chop until pieces are about 1/4” (1/2 cm).
In a bowl, combine chopped almonds, oats, flour, SPLENDA® Brown Sugar Blend, cinnamon, and melted butter. Mix thoroughly and pour mixture on nectarines and raspberries. Cook in 350°F (180°C) oven for 40-45 minutes, or until top is golden and crisp. Serve hot.
Nutrition InformationAmount per Serving
Serving Size: 1/8 recipe
Total Calories: 350
Calories from Fat: 160
Total Fat: 18 g
Saturated Fat: 8 g
Cholesterol: 30 mg
Sodium: 90 mg
Total Carbohydrates: 46 g
Fibre: 8 g
Sugars: 20 g
Protein: 7 g