Rating: 4 stars
1 Ratings
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We love the combo of nectarines and raspberries, but use the fruit you have on hand--just be sure it's ripe and flavorful. Toasting the topping in the oven while the fruit cooks on the stovetop ensures the dessert is done lightning-fast.

Susan Herrmann Loomis
Recipe by Cooking Light June 2016

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Erin Kunkel Styling: Chelsea Zimmer

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 8 (serving size: 3/4 cup fruit mixture and 2 tablespoons topping)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • To prepare topping, weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours and 2 1/2 tablespoons sugar in a food processor; pulse until combined. Add butter; pulse until crumbly. Spread topping on a parchment-lined jelly-roll pan coated with cooking spray. Bake at 400° for 12 minutes or until golden brown, stirring every 5 minutes.

  • To prepare filling, place nectarines and 3 tablespoons sugar in a large skillet over medium heat; cook 6 minutes, stirring occasionally. Add raspberries, vanilla, and nutmeg; cook 4 minutes or until juices thicken slightly. Remove from heat; sprinkle with toasted topping.

Nutrition Facts

192 calories; fat 7.7g; saturated fat 3g; mono fat 3g; poly fat 1.1g; protein 3g; carbohydrates 30g; fiber 5g; cholesterol 11mg; iron 1mg; sodium 39mg; calcium 34mg; sugars 19g; added sugar 9g.
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