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Nectarine Crisp

Diabetic.Foodie's picture
  Rolled oats 1 Cup (16 tbs)
  Apple juice concentrate 1⁄4 Cup (4 tbs)
  Cornstarch 1 Teaspoon
  Nectarines 4 , peeled and sliced thin
  Flour 3 Teaspoon
  Cinnamon 1 1⁄2 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Nonfat sour cream 2 Teaspoon

Spread the rolled oats flat in a large pan.
Bake in a preheated 325°F (160°C) oven for 10 minutes.
Remove from the oven and set aside.
Meanwhile, in a saucepan stir together the apple juice concentrate and cornstarch and cook over medium heat until thickened, stirring constantly.
Spread the nectarine slices evenly over the bottom of a small ovenproof dish that has been coated with non-stick cooking spray.
Pour the apple juice-cornstarch mixture over the slices.
Then combine the flour, cinnamon, nutmeg, and acesulfame-K with the oatmeal.
Add the pancake syrup and sour cream to the flour-oatmeal and stir to combine.
Crumble this mixture over the nectarines.
Bake in a preheated 325°F (160°C) oven for 45 minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 984 Calories from Fat 110

% Daily Value*

Total Fat 13 g19.9%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 27.6 mg1.2%

Total Carbohydrates 195 g65%

Dietary Fiber 29.2 g116.8%

Sugars 65.5 g

Protein 29 g58.1%

Vitamin A 39.4% Vitamin C 53.1%

Calcium 20% Iron 51.3%

*Based on a 2000 Calorie diet

Nectarine Crisp Recipe