Forgot your password? Enter your email address and we'll send it to you.

Sorry, this email address could not be found. Please try again.

Your password has been sent to the email address you gave us. Look for it in your inbox!

Nectarine and Raspberry Crisp (Daniel Trottier)

Prep Time :
20 min
Bake Time :
Makes :
6 to 8 servings
Rate this recipe!
You must be logged in to rate this Recipe.
This recipe is:


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 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

Recently Viewed Recipes

Apple Pie Oatmeal
Miniature Apple Muffins
Turkey Stuffing
SPLENDA® Smoot...
Caramel Pecan Sauce