Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light July 1999

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Recipe Summary

Yield:
6 servings (serving size: 1 ramekin and 1/4 cup frozen yogurt)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

289 calories; calories from fat 12%; fat 3.9g; saturated fat 1g; mono fat 1.3g; poly fat 1.1g; protein 5.8g; carbohydrates 61.2g; fiber 6.4g; cholesterol 40mg; iron 2.1mg; sodium 111mg; calcium 141mg.
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