Directions:
- Press pastry into an ungreased 9-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 5 minutes. Remove foil; bake 5 minutes longer or until lightly browned. Cool on a wire rack.
- In a large bowl, gently toss the peaches, cranberries, sugar, flour, nutmeg and salt. Pour into crust.
- For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over filling.
- Bake at 375° for 40-45 minutes or until bubbly, covering loosely with foil during the last 20 minutes of baking. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 697.58 Kcal (2921 kJ) | ||
| Calories from fat | 171.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.04g | 29% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 266.91mg | 11% | |
| Potassium | 260.25mg | 6% | |
| Total Carbs | 125.57g | 42% | |
| Sugars | 67.28g | 269% | |
| Dietary Fiber | 4.17g | 17% | |
| Protein | 7.64g | 15% | |
| Vitamin C | 139.7mg | 233% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 37.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 227.21 Kcal (951 kJ) | ||
| Calories from fat | 55.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.2g | 29% | |
|---|---|---|---|
| Cholesterol | 4.97mg | 5% | |
| Sodium | 86.93mg | 11% | |
| Potassium | 84.76mg | 6% | |
| Total Carbs | 40.9g | 42% | |
| Sugars | 21.92g | 269% | |
| Dietary Fiber | 1.36g | 17% | |
| Protein | 2.49g | 15% | |
| Vitamin C | 45.5mg | 233% | |
| Iron | 0.4mg | 7% | |
| Calcium | 12.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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