Balsamic Berry & Nectarine Crisp
Sometimes it’s difficult to please everyone, so you just have to please yourself.
My man could also go by Mr. Junk Food. If he had his druthers, we’d eat takeout hamburgers and pizza every night. And no matter what we eat for dinner, dessert is a must. That’s the one thing that I can count on him almost always loving – dessert. But every now and then, even one of those fails to please him, usually because it strays a little too far outside his comfort zone. Tonight’s experiment fell into that category.
Recently I had picked up a bag of nectarines at the Sam’s Club, remembering the excellent, juicy fruits I had gotten there last year. Unfortunately, this batch wasn’t nearly as good. A little too firm on the outside, they proved a bit mealy on the inside. Not very good for eating out of hand. So I’ve been pondering what to do with them for several days. Finally, I decided that perhaps baking them into something might bring out some additional sweetness, especially if I mixed them with some other things.
But, as always, I was trying to find something not too calorie-rich but still delicious. Finally, after reading through many recipes, I cobbled some ideas from several different dishes together and came up with this crisp. My man loved the sweet, crisp cake crumb topping, but once he got into the fruit itself, it was a little too much for him.
I, on the other hand, loved it! I loved the rich bite of the balsamic and the sweetness of the fruit. The slight crunch of the crispy cake crumbs. Because it’s mostly fruit, it’s pretty low-calorie, but it has such rich flavors that it really satisfies. So, I was pretty pleased with this recipe. I wonder, am I the only one who likes this sort of thing?
- 2 tbsp Sugar
- 1 tbsp balsamic vinegar
- 1 cup berries (your choice), fresh or frozen
- 3-4 Nectarines, sliced
- 1/4 teaspoon black pepper (optional)
- 1 slice vanilla pound cake, crusts removed, and crumbled
- Cooking spray
Preheat oven to 375. Cover a small baking sheet with foil. Divide nectarines among 3 1-cup ramekins.
Boil sugar with vinegar and blueberries in a small saucepan, stirring, 1 minute. Remove from heat, stir in black pepper and pour over nectarines.
Sprinkle pound cake crumbs over top of the fruit and spray lightly with cooking spray. Place ramekins on baking sheet and bake for 20 minutes or until topping is crisp and golden brown.
Allow to cool for 3-5 minutes and serve
Nutritional Info calculated with BigOven Recipe Software
|Fat: 1g, Sat Fat: 0g|
Note: I used a Cooking Light vanilla pound cake recipe (link attached to the recipe) and that is what is used in the nutritional breakdown. If you use store bought, it will probably be a bit higher in calorie.