Maple Fruit Crisps

Yield: 6 servings (serving size: 1 ramekin and 1/4 cup frozen yogurt)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 12%
  • Fat: 3.9g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 5.8g
  • Carbohydrate: 61.2g
  • Fiber: 6.4g
  • Cholesterol: 40mg
  • Iron: 2.1mg
  • Sodium: 111mg
  • Calcium: 141mg


  • 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


  1. Preheat oven to 350°.
  2. 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.
  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. Serve with frozen yogurt.
  4. Note: This recipe may also be made in a 1 1/2-quart casserole and baked for 35 minutes.
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