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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 20 |
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Ingredients:
1/3 cup(s) all-purpose flour |
1/3 cup(s) packed brown sugar |
1 teaspoon(s) ground cinnamon |
3 tablespoon(s) cold butter |
6 tablespoon(s) butter, softened |
3/4 cup(s) plus 1 tablespoon sugar, divided |
2 eggs |
1 1/2 teaspoon(s) vanilla extract |
2 1/4 cup(s) all-purpose flour |
2 1/2 teaspoon(s) baking powder |
1/2 teaspoon(s) salt |
1/2 cup(s) fat-free milk |
1 cup(s) fresh blueberries |
1 pound(s) medium nectarines, peeled, sliced and patted dry or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed |
1/2 cup(s) fresh raspberries |
1/2 cup(s) fresh blackberries |
Directions:
1. • For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside.
2. • In a large bowl, cream the butter and 3/4 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Set aside 3/4 cup batter. Fold blueberries into remaining batter.
3. • Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Arrange nectarines on top; sprinkle with remaining sugar. Drop reserved batter by teaspoonfuls over nectarines. Sprinkle with raspberries, blackberries and reserved topping.
4. • Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
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