Baked summer fruit is irresistible when topped with a crumbly almond streusel topping. Substitute peaches or plums if you wish. For a delightful contrast in temperature, serve the warm nectarines with dollops of cold nonfat vanilla yogurt.
Baked Nectarines with Cinnamon-Almond Streusel
Canola oil spray
4 ripe but firm nectarines, halved and pitted
6 Tbs. (2 oz./60 g) whole wheat flour
6 Tbs. (2 1/2 oz./75 g) firmly packed brown sugar
1/2 tsp. ground cinnamon
1/8 tsp. sea salt
2 Tbs. unsalted butter, cut into pieces
1/3 cup (2 oz./60 g) roasted almonds, chopped
Preheat an oven to 400°F (200°C). Coat a 9-by-13-inch (23-by-33-cm) baking dish lightly with the canola oil spray.
Arrange the nectarines, cut side up, in the prepared dish. Cut a thin slice off the round side of each half to help them sit flat, if you like. Set aside.
In a food processor, combine the flour, brown sugar, cinnamon and salt and pulse a few times to mix. Add the butter pieces and pulse just until the mixture resembles coarse crumbs. Do not overmix. Stir in the almonds. Squeeze the flour-sugar-butter mixture into small handfuls and distribute it evenly over the nectarine halves, pressing it lightly to adhere.
Bake until the nectarines are tender when pierced with a small knife and the topping is nicely browned, about 20 minutes. Arrange 2 nectarine halves on each of 4 dessert plates and serve warm. Serves 4.
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