Sunday, September 12, 2010

80--- Nectarine Blackberry Crumble

For those of us who like dessert more than just 20% of the time! This is a lovely transition from summer into fall.

I used nectarines that I needed to use up and blackberries that I had in the freezer. However, you can use peaches, blueberries, raspberries, etc. Berries are FULL of antioxidants!

Flax meal and crushed walnuts are a great way to add omega-3s to your diet!

Nectarine Blackberry Crumble
Serves 8

4-5 ripe nectarines (or peaches), sliced
1 1/2 cup blackberries (or blueberries, raspberries, strawberries)
1 Tbsp pumpkin pie spice (or 1/2 Tbsp nutmeg, 1/2 Tbsp cinnamon)
1/4 cup whole wheat flour
1/4 cup quick-cooking oats
1/4 cup brown sugar
3 Tbsp olive oil
3 Tbsp flax meal
1/4 cup chopped walnuts

Preheat oven to 375 degrees. In a 9" greased baking dish, mix nectarines and berries with pumpkin pie spice.

In a medium bowl, mix flour, oats, brown sugar, olive oil and flax meal. Stir in walnuts.

Sprinkle crumble mixture over nectarines and berries. Spray topping lightly with olive oil spray.

Bake for approximately 30 minutes, or until fruit is soft and topping is brown. Serve warm (or the next day for breakfast!).

Nutrition Info per 1 cup serving: 160 calories, 5 g fat, 26 g carbohydrate, 4 g fiber, 2.5 g protein


  1. I have made this 3 times so far, 3 different ways and it is a winner! Thanks for the jumping off point. The latest was a nectarine/peach combo & substituted pumpkin seeds for the walnuts since I ran out.h

  2. I made this with nectarines and blueberries. My kids and hubby all seemed to like it. I'm planning to try more of your healthy recipes. :)