Baked Nectarines with Coco-Nutty Crumble
Breakfast, Desserts, Snacks
SERVES:
4
4
DIFFICULTY:
Easy
Easy
PREP TIME:
10 minutes minutes
10 minutes minutes
COOK TIME:
20 minutes minutes
20 minutes minutes
Ingredients
- 4 nectarine ripe, yellow
- 1 tbsp maple syrup Pure maple syrup, for brushing nectarines
Coco-Nutty Crumble
- ⅓ cup shredded coconut
- ⅓ cup almonds
- ⅓ cup walnuts
- 1 tsp ground cinnamon
- 1 tbsp extra virgin olive oil light
Method
- Preheat oven to 180°C (160°C fan forced). Line a small baking dish with baking paper. Place nectarine halves, skin side down. Brush with pure maple syrup.
- In a small food processor, add coconut, almonds, walnuts and cinnamon. Process until the mixture resembles crumbs. Add the olive oil, and process until the mixture starts to stick together.
- Spoon crumble mixture into nectarines. Bake for 20 minutes or until nectarines are tender and crumble is golden.
Serving Suggestions
- Breakfast on the go: Serve with reduced fat Greek yoghurt or ricotta for a quick, healthy breakfast or dessert
- Snack attack: A naturally sweet snack to beat ‘3 o'clockitis’.
Notes
Nutrition Information served with 2 Tbsp reduced fat Greek yoghurt:
Kilojoules: 1318kJ Calories: 315 Protein: 8.7g Fat: 22g Saturated Fat: 6g Carbohydrate: 17g Sugar: 16.8g Fibre: 6.9g Sodium: 47.2mg Potassium: 629mg.
Recipe courtesy of Rebecca McPhee, Accredited Practising Dietitian (APD).
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.
Nutritional information (per serve)
Calories: 278kcal | Carbohydrates: 13.6g | Protein: 5.6g | Fat: 21g | Saturated Fat: 5.4g | Sodium: 1.4mg | Potassium: 519mg | Fiber: 6.1g | Sugar: 13.3g