Blueberry Nectarine Crisp



5 cups blueberries
2 large nectarines, peeled, chopped
2 Tbsp. brown sugar
1 Tbsp. all-purpose flour (can substitute whole wheat or cake flour)
Zest of 1 lemon

Granola Topping:

1 1/2 cups regular oats
1 oz. (2 Tbsp.) chopped pecans
1 oz. (2 Tbsp.) chopped almonds
1 oz. (2 Tbsp.) chopped walnuts
1/4 cup pure maple syrup
1/2 tsp. cinnamon
Pinch salt


low-fat vanilla frozen yogurt, ice cream or whipped topping


Combine fruit, sugar, flour and lemon zest in a medium bowl; toss to coat.
Spoon fruit mixture into an 11 x 7 inch baking dish.
For the topping, combine all ingredients and toss to evenly coat oat-and-nut mixture with syrup.
Sprinkle granola over the blueberry-nectarine mixture.
Bake at 375 degrees F for 30 minutes or until bubbly.
Serve with frozen yogurt, ice cream or whipped topping.




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