Description
A “lightened up” version of the typical dessert made perfect for breakfast with Summer’s bounty of sweet, ripe nectarines.
Ingredients
- 6 whole Nectarines
- 1 cup Whole Wheat Flour
- 1 cup Old Fashioned Rolled Oats
- ½ cups Sugar
- ½ teaspoons Cinnamon
- ½ cups Oil
Preparation
Preheat oven to 350 F. Generously spray an 8 x 8 baking dish with oil. Set aside.
Remove the pits and cut the nectarines into slices, leaving the skin on. Lay the sliced fruit in an even layer in the dish.
In a small bowl, mix the flour, oats, sugar and cinnamon until combined. Pour in the oil and stir until the whole mixture is well moistened.
Sprinkle this in an even layer on top of the fruit, making sure to cover the fruit completely. Bake for 40 minutes. Top with vanilla yogurt, if you like.
Note: You can use any kind of fruit in this recipe. Since the nectarines were in season, they did not need to be sweetened or moistened. If you use frozen fruit or fruit out of season, I recommend pouring a few tablespoons of maple syrup and a half cup of apple juice on the sliced fruit in the baking dish before topping with the oat mixture. This will ensure the right amount of sweetness and the fruit will not be dry.
