Name: Blackberry Nectarine Crisp
Prep time: 30 min
Total time: 1 h
Yield: 12
Cuisine: not set
Ingredients: 3 cups Fresh Blackberries; 3 large Nectarines Pitted and Sliced (3 cups and more for serving); 1/4 cup Fresh Orange Juice; 2 tsp Pure Vanilla Extract; 1/2 cup Whole Wheat Flour; 1/2 cup Old Fashioned Rolled Oats; 1/3 cup Packed Light Brown Sugar; 3 tbsp Canola Oil; 2 tbsp Honey; 1 tsp Ground Cinnamon; 1 pinch Freshly Grated Nutmeg; Fresh Mint Sprigs For Serving; Vegetable Oil Cooking Spray

by daniellenelson1

Try this Blackberry Nectarine Crisp recipe, or contribute your own.

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INGREDIENTS

3 cups Fresh Blackberries
3 large Nectarines ; Pitted and Sliced (3 cups and more for serving)
1/4 cup Fresh Orange Juice
2 tsp Pure Vanilla Extract
1/2 cup Whole Wheat Flour
1/2 cup Old Fashioned Rolled Oats
1/3 cup Packed Light Brown Sugar
3 tbsp Canola Oil
2 tbsp Honey
1 tsp Ground Cinnamon
1 pinch Freshly Grated Nutmeg
Fresh Mint Sprigs ; For Serving
Vegetable Oil Cooking Spray

Servings

INSTRUCTIONS

Preheat oven to 375 degrees F.

Coat a 9-inch baking dish or twelve 4-ounce ramekins with cooking spray.

Combine the blackberries, nectarines, orange juice and vanilla in a large bowl. Stir gently until well combined. Set aside.

In a separate bowl, sift the flour. Add the oats, brown sugar, canola oil, honey, cinnamon and nutmeg. Use your hands to mix the ingredients until well blended.

Spoon the fruit mixture into the prepared baking dish and scatter the crumb mixture evenly over the fruit.

Bake until the fruit bubbles and the crumb topping is golden brown, 15 to 20 minutes for individual ramekins or 30 minutes for a single large dish.

Place each ramekin on a small plate or spoon the crisp onto twelve small plates.

Garnish each serving with 1 or 2 nectarine slices and a sprig of fresh mint. Serve hot.

NOTES

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Blackberry Nectarine Crisp

3 cups Fresh Blackberries 
3 large Nectarines Pitted and Sliced (3 cups and more for serving)
1/4 cup Fresh Orange Juice 
2 tsp Pure Vanilla Extract 
1/2 cup Whole Wheat Flour 
1/2 cup Old Fashioned Rolled Oats 
1/3 cup Packed Light Brown Sugar 
3 tbsp Canola Oil 
2 tbsp Honey 
1 tsp Ground Cinnamon 
1 pinch Freshly Grated Nutmeg 
  Fresh Mint Sprigs For Serving
  Vegetable Oil Cooking Spray

Preheat oven to 375 degrees F.

Coat a 9-inch baking dish or twelve 4-ounce ramekins with cooking spray.

Combine the blackberries, nectarines, orange juice and vanilla in a large bowl. Stir gently until well combined. Set aside.

In a separate bowl, sift the flour. Add the oats, brown sugar, canola oil, honey, cinnamon and nutmeg. Use your hands to mix the ingredients until well blended.

Spoon the fruit mixture into the prepared baking dish and scatter the crumb mixture evenly over the fruit.

Bake until the fruit bubbles and the crumb topping is golden brown, 15 to 20 minutes for individual ramekins or 30 minutes for a single large dish.

Place each ramekin on a small plate or spoon the crisp onto twelve small plates.

Garnish each serving with 1 or 2 nectarine slices and a sprig of fresh mint. Serve hot.

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Nutrition

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Serving Size: 1 Serving (96g)
Recipe Makes: 12 Servings

Calories: 120
Calories from Fat: 38 (32%)

Amt Per Serving		% DV

	Total Fat 4.2g	6 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 2mg		0 %
Potassium 180.7mg		5 %
Total Carbohydrate 19.8g		6 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 16.2g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 120

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