Maple Fruit Crisps Recipe
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| 1/2 cup regular oats | ||
| Packed brown sugar | 1/3 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Slivered almonds | 2 Tablespoon | |
| Egg | 1 Large | |
| Blackberries | 2 1/2 Cup (16 tbs) | |
| Maple syrup | 1/3 Cup (16 tbs) | |
| 4 nectarines, each peeled and cut into 8 wedges | ||
| 11/2 cups vanilla low-fat frozen yogurt | ||
Directions
1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup, level with a knife. Place flour and next 5 ingredients (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.
2. Lightly spoon flour into a dry measuring cup, level with a knife. Place flour and next 5 ingredients (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.
Chef
