6 servings (serving size: 1 ramekin and 1/4 cup frozen yogurt)
1/2 cup all-purpose flour
1/2 cup regular oats
1/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons slivered almonds
1 large egg
2 1/2 cups fresh blackberries or blueberries
1/3 cup maple syrup
4 nectarines, each peeled and cut into 8 wedges
1 1/2 cups vanilla low-fat frozen yogurt
How to Make It
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and next 5 ingredients (flour 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.
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. Serve with frozen yogurt.
Note: This recipe may also be made in a 1 1/2-quart casserole and baked for 35 minutes.
This was the easiest summer dessert to make and the falavours were marvelous! The only pain was peeling the necarines, but I still can't wait to make it again! I used a larger baking dish as the recipe indicates instead of ramekins/custard dishes and it kepts for the next few days. I also used creme fraiche instead of frozen yogurt to top the crisp.
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