A Fruitful Crisp for the 4th of July

Health score
6%
A Fruitful Crisp for the 4th of July
45 min.
8
431kcal

Suggestions


Celebrate the 4th of July with a delightful dessert that captures the essence of summer: A Fruitful Crisp! This scrumptious dish combines the juicy sweetness of nectarines and the tartness of fresh raspberries, creating a vibrant and colorful treat that’s perfect for any festive gathering. With just 45 minutes of prep time, you can whip up a dessert that serves eight, making it an ideal choice for family and friends.

The warm, bubbling fruit is topped with a golden, buttery crisp that features a hint of cardamom and cinnamon, adding a unique twist to the classic flavor profile. Each bite is a harmonious blend of textures, from the soft fruit to the crunchy topping, all enhanced by a scoop of creamy vanilla ice cream that melts into the warm crisp, creating a heavenly experience.

Not only is this dessert a feast for the taste buds, but it also brings a burst of color to your table, making it a showstopper at your holiday celebration. With a caloric breakdown that balances indulgence and enjoyment, this Fruitful Crisp is sure to become a favorite in your summer dessert repertoire. So gather your ingredients, preheat that oven, and get ready to impress your guests with this delightful treat!

Ingredients

  • 0.8 cup flour 
  • 0.1 teaspoon cardamom 
  • tablespoons cornstarch 
  • 0.3 cup t brown sugar dark packed
  • 0.3 teaspoon ground cinnamon 
  • pounds nectarines pitted halved cut into 3/4-inch-thick slices
  • 0.8 cup oats 
  • 1.5 pint raspberries fresh
  • 0.3 teaspoon salt 
  • 0.3 cup sugar 
  • tablespoons butter unsalted cooled melted ()
  • servings whipped cream for serving

Equipment

  • bowl
  • oven
  • baking pan
  • glass baking pan

Directions

  1. Mix flour, oats, sugar, brown sugar, cinnamon, salt, and cardamom in a medium bowl.
  2. Add the melted butter and rub in with fingertips until mixture comes together in small clumps.
  3. For the fruit: Position rack in center of the oven and preheat to 375°F. Butter an 11 x 7 x 2-inch glass baking dish (note: I didn’t have one, so I used a 9x9 and it worked fine).
  4. Combine the nectarines, raspberries, sugar and cornstarch in a large bowl; toss to blend.
  5. Transfer mixture to prepared baking dish.
  6. Sprinkle topping evenly over fruit.
  7. Bake until fruit mixture is bubbling and topping is golden brown, about 50 minutes. Cool 20 minutes.
  8. Serve with ice cream.

Nutrition Facts

Calories431kcal
Protein6.22%
Fat34.98%
Carbs58.8%

Properties

Glycemic Index
43.76
Glycemic Load
27.95
Inflammation Score
-7
Nutrition Score
15.229130563529%

Flavonoids

Cyanidin
43.02mg
Petunidin
0.28mg
Delphinidin
1.17mg
Malvidin
0.12mg
Pelargonidin
0.87mg
Peonidin
0.11mg
Catechin
4.54mg
Epigallocatechin
0.41mg
Epicatechin
6mg
Epigallocatechin 3-gallate
0.48mg
Kaempferol
0.05mg
Quercetin
1.71mg

Nutrients percent of daily need

Calories:431.18kcal
21.56%
Fat:17.33g
26.66%
Saturated Fat:9.99g
62.47%
Carbohydrates:65.54g
21.85%
Net Carbohydrates:56.52g
20.55%
Sugar:39.91g
44.35%
Cholesterol:51.62mg
17.2%
Sodium:144.9mg
6.3%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.94g
13.87%
Manganese:1.09mg
54.69%
Fiber:9.02g
36.08%
Vitamin C:26.94mg
32.65%
Vitamin A:946.2IU
18.92%
Phosphorus:175.13mg
17.51%
Vitamin B2:0.29mg
17.33%
Magnesium:63.07mg
15.77%
Vitamin B1:0.23mg
15.18%
Potassium:466.09mg
13.32%
Folate:53µg
13.25%
Vitamin B3:2.64mg
13.22%
Vitamin E:1.97mg
13.11%
Calcium:123.38mg
12.34%
Copper:0.24mg
11.99%
Selenium:8.21µg
11.72%
Iron:1.98mg
11.01%
Vitamin B5:1.01mg
10.11%
Vitamin K:10.42µg
9.92%
Zinc:1.41mg
9.39%
Vitamin B6:0.12mg
6.24%
Vitamin B12:0.28µg
4.59%
Vitamin D:0.29µg
1.93%