Maple Fruit Crisps
|All purpose flour||2 1⁄4 Ounce (1/2 Cup)|
|Regular oats||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Slivered almonds||2 Tablespoon|
|Fresh blackberries||2 1⁄2 Cup (40 tbs)|
|Maple syrup||1⁄3 Cup (5.33 tbs)|
|Nectarines||4 , each peeled and cut into 8 wedges|
|Vanilla low fat yogurt||1 1⁄2 Cup (24 tbs), frozen|
1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup, level with a knife. Place flour and next 5 ingredients (through nutmeg) in a food processor, pulse 2 times or until blended. Add almonds,- pulse 3 times or until almonds are chopped. Add egg, pulse 5 times or until mixture resembles coarse meal.
3. Combine blackberries, maple syrup, and nectarines in a bowl, toss to coat. Divide fruit mixture evenly among 6 (10-ounce) ramekins or custard cups, crumble oat mixture evenly over fruit mixture. Bake at 350° for 35 minutes or until bubbly.