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Categories:
nectarines brown sugar orange juice lemon zest almond ground nutmeg oatmeal almonds flour margarine ground cinnamon
Viewed: 70 - Published at: 8 years agoIngredients
- 2 pounds fresh unpeeled nectarines, sliced, or 2 1/2 pounds frozen unsweetened sliced peaches, thawed
- 1/4 cup firmly packed light brown sugar and 1 tablespoon firmly packed light brown sugar, divided use
- 2 tablespoons frozen orange juice concentrate
- 1 teaspoon grated lemon zest
- 1/2 teaspoon almond extract
- 1/4 teaspoon ground nutmeg
- 1/2 cup uncooked quick-cooking oatmeal
- 3 tablespoons sliced almonds
- 2 tablespoons all-purpose flour
- 1 tablespoon light tub margarine
- 1/2 teaspoon ground cinnamon
Method
- Preheat the oven to 375F.
- In a medium bowl, stir together the nectarines, 1/4 cup brown sugar, the orange juice concentrate, lemon zest, almond extract, and nutmeg.
- Pour into an 8-inch square nonstick baking pan.
- Set aside.
- In a small bowl, using a fork, stir together the oatmeal, almonds, flour, margarine, cinnamon, and remaining 1 tablespoon brown sugar until the margarine is distributed throughout.
- Sprinkle over the nectarine mixture.
- Bake for 30 to 35 minutes, or until the nectarines are tender and the topping is golden brown.
- (Per serving)
- Calories: 131
- Total fat: 2.5g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.0g
- Cholesterol: 0mg
- Sodium: 14mg
- Carbohydrates: 27g
- Fiber: 3g
- Sugars: 18g
- Protein: 3g
- Calcium: 26mg
- Potassium: 286mg
- 2 other carbohydrate
- 1/2 fat
