Nectarine Crisp Recipe
My love for Nectarine Crisp developed during high school days. There is no doubt that Nectarine Crisp is Diabetic, just try it to believe it. Fruits is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. It is the answer when you look for a tasty Dessert. Whether you are an amateur cook or a professional chef, I recommend the Nectarine Crisp for the sheer joy of cooking it.
Ingredients
1 cup rolled oats
1/4 cup apple juice concentrate
1 tsp cornstarch
4 nectarines, peeled and sliced thin
3 tsp flour
1 1/2 tsp cinnamon
1/4 tsp nutmeg
3 pkts. acesulfame-K
2 tsp diet pancake syrup, sugar-free
2 tsp nonfat sour cream
Directions
Spread the rolled oats flat in a large pan.
Bake in a preheated 325°F (160°C) oven for 10 minutes.
Remove from the oven and set aside.
Meanwhile, in a saucepan stir together the apple juice concentrate and cornstarch and cook over medium heat until thickened, stirring constantly.
Spread the nectarine slices evenly over the bottom of a small ovenproof dish that has been coated with non-stick cooking spray.
Pour the apple juice-cornstarch mixture over the slices.
Then combine the flour, cinnamon, nutmeg, and acesulfame-K with the oatmeal.
Add the pancake syrup and sour cream to the flour-oatmeal and stir to combine.
Crumble this mixture over the nectarines.
Bake in a preheated 325°F (160°C) oven for 45 minutes.
Bake in a preheated 325°F (160°C) oven for 10 minutes.
Remove from the oven and set aside.
Meanwhile, in a saucepan stir together the apple juice concentrate and cornstarch and cook over medium heat until thickened, stirring constantly.
Spread the nectarine slices evenly over the bottom of a small ovenproof dish that has been coated with non-stick cooking spray.
Pour the apple juice-cornstarch mixture over the slices.
Then combine the flour, cinnamon, nutmeg, and acesulfame-K with the oatmeal.
Add the pancake syrup and sour cream to the flour-oatmeal and stir to combine.
Crumble this mixture over the nectarines.
Bake in a preheated 325°F (160°C) oven for 45 minutes.
