Nectarine Crumble

Name: Nectarine Crumble
Yield: Serves 8; 1/2 cup per serving
Ingredients: 2 pounds fresh unpeeled nectarines, sliced, or 2 1/2 pounds frozen unsweetened sliced peaches, thawed; 1/4 cup firmly packed light brown sugar and 1 tablespoon firmly packed light brown sugar, divided use; 2 tablespoons frozen orange juice concentrate; 1 teaspoon grated lemon zest; 1/2 teaspoon almond extract; 1/4 teaspoon ground nutmeg; 1/2 cup uncooked quick-cooking oatmeal; 3 tablespoons sliced almonds; 2 tablespoons all-purpose flour; 1 tablespoon light tub margarine; 1/2 teaspoon ground cinnamon

January 26, 2012

Sliced almonds add crunch to the crumbles topping plump slices of sweet, firm-fleshed nectarines in this fragrant dessert.

Recipe information

Yield
Serves 8; 1/2 cup per serving

Ingredients

2 pounds fresh unpeeled nectarines, sliced, or 2 1/2 pounds frozen unsweetened sliced peaches, thawed

1/4 cup firmly packed light brown sugar and 1 tablespoon firmly packed light brown sugar, divided use

2 tablespoons frozen orange juice concentrate

1 teaspoon grated lemon zest

1/2 teaspoon almond extract

1/4 teaspoon ground nutmeg

1/2 cup uncooked quick-cooking oatmeal

3 tablespoons sliced almonds

2 tablespoons all-purpose flour

1 tablespoon light tub margarine

1/2 teaspoon ground cinnamon

Preparation

Step 1
Preheat the oven to 375°F.
Step 2
In a medium bowl, stir together the nectarines, 1/4 cup brown sugar, the orange juice concentrate, lemon zest, almond extract, and nutmeg. Pour into an 8-inch square nonstick baking pan. Set aside.
Step 3
In a small bowl, using a fork, stir together the oatmeal, almonds, flour, margarine, cinnamon, and remaining 1 tablespoon brown sugar until the margarine is distributed throughout. Sprinkle over the nectarine mixture.
Step 4
Bake for 30 to 35 minutes, or until the nectarines are tender and the topping is golden brown.
Nutrition information
Step 5
(Per serving)
Step 6
Calories: 131
Step 7
Total fat: 2.5g
Step 8
Saturated: 0.0g
Step 9
Trans: 0.0g
Step 10
Polyunsaturated: 0.5g
Step 11
Monounsaturated: 1.0g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 14mg
Step 14
Carbohydrates: 27g
Step 15
Fiber: 3g
Step 16
Sugars: 18g
Step 17
Protein: 3g
Step 18
Calcium: 26mg
Step 19
Potassium: 286mg
Dietary Exchanges
Step 20
2 other carbohydrate
Step 21
1/2 fat

American Heart Association Low-Salt Cookbook, 4th Edition

TagsCrumble Fruit Dessert Dessert Nectarine Stone Fruit Fruit Almond Nut Main Lunch Brunch Vegetarian Easy Make Ahead Baking Summer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Nutrition information

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Step 13

Step 14

Step 15

Step 16

Step 17

Step 18

Step 19

Dietary Exchanges

Step 20

Step 21

Recipe notes