Nectarine Blueberry Crisp (Diabetic)
Published: Friday, September 24, 2021
4 c. sliced fresh nectarines
5 Tbsp. packed Splenda brown sugar, divided
¼ c. whole-wheat flour or all-purpose flour, divided
½ tsp. ground cinnamon
1 c. fresh or frozen unsweetened blueberries or blackberries, thawed
¼ c. water
2/3 c. quick-cooking rolled oats
2 Tbsp. butter, cut up
1/3 c. chopped pistachios or walnuts
Preheat oven to 375°. For fruit filling: In a large bowl, combine nectarine slices, 3 Tbsp. brown sugar, 2 Tbsp. flour and the cinnamon. Add blueberries and the water; toss to combine. Spoon mixture into a 2-qt. square baking dish.
For topping: In a medium bowl, stir together oats, remaining 2 Tbsp. brown sugar and remaining 2 Tbsp. flour. Using a pastry blender, cut in the butter until mixture is crumbly. Sprinkle topping onto fruit in dish. Top with nuts.
Bake 35-40 minutes or until the fruit filling is bubbly and topping is lightly browned. Cool slightly on a wire rack; serve warm.
• Nutrition Info (per serving—2/3 cup): 152 calories, 6 g fat, 2 g saturated fat, 3 g protein, 22 g carbohydrate, 8 mg cholesterol, 3 g fiber, 22 mg sodium. Exchanges: 1 fat, 1 starch, ½ fruit.
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