Nectarine-Raspberry Crisp with Spiced-Oatmeal Crumb Topping Recipe
A great way to use seasonal fruit - sweet, tart and the cardamom....Mmmmm
Ingredients
- Topping:
- 3/4 C flour
- 3/4 C quick cooking oats
- 1/4 C sugar
- 1/4 C dark brown sugar (packed)
- 1/4 t ground cinnamon (generous)
- 1/4 t salt
- 1/8 t cardamom (generous)
- 6 T (3/4 stick) unsalted butter, melted, cooled slightly
- Fruit Mixture:
- 2 pounds nectarines, halved, pitted, cut into 3/4 inch slices (about 5 cups)
- 1/2 pint fresh raspberries
- 1/4 C sugar
- 2 T cornstarch
- Vanilla Ice Cream
Directions
- Topping: Mix flour, oats, sugar, brown sugar, cinnamon, salt and cardamom in medium bowl. Add melted butter and rub in with fingertips until mixture comes together in small clumps. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- Fruit Mixture: Position rack in center of oven and preheat to 375. Butter 11x7x2 inch glass baking dish. Combine nectarine, raspberries, sugar and cornstarch in large bowl. Toss to blend. Transfer mixture to prepared dish. Sprinkle topping evenly over fruit. Bake until fruit mixture is bubbling, thickly and topping is golden brown, about 50 minutes. Cool 20 minutes and serve with ice cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 6 servings | |
| Calories 389 | |
| Calories from Fat 73 | 19% |
| Total Fat 8.36g | 10% |
| Saturated Fat 4.23g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 119mg | 5% |
| Potassium 473mg | 14% |
| Total Carbs 74.12g | 20% |
| Dietary Fiber 6.7g | 22% |
| Sugars 42.22g | 28% |
| Protein 7.5g | 12% |
