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Nectarine and Raspberry Crisp (Daniel Trottier)

Prep Time :
20 min
Bake Time :
Makes :
6 to 8 servings
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This recipe is:
Ingredients

Filling:

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

 
Crust:

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

Directions

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.

 
Crust:

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 Information

Amount 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

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