| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Desserts, Fruit, Berries, Peaches | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1 | tb | All-purpose flour |
| 1/2 | ts | Ground nutmeg |
| 3 | c | Fresh peaches or nectarines; peeled and, sliced |
| 2 | c | Fresh raspberries or blueberries |
| 1/4 | c | Orange juice or water |
| 4 | c | Soft bread crumbs;, (5 slices) |
| 1/4 | c | Coconut |
| 2 | tb | Butter; melted |
| 1/8 | ts | Ground nutmeg |
INSTRUCTIONS
For filling, stir together sugar, flour, and the 1/2 teaspoon nutmeg. Add fruit; stir in juice or water. Toss to coat. Add 2 cups breadcrumbs; toss; till mixed. Transfer to ungreased 2-quart square baking dish. For topping, combine remaining bread cubes and coconut. Stir together butter and 1/8 teaspoon nutmeg; drizzle onto bread cube mixture. Toss gently to coat. Sprinkle topping onto filling. Bake in a 375 oven for 25 to 35 minutes or till fruit is tender and topping is golden. Makes 6 servings. Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #678 by essie49@juno.com (Ethel R Snyder) on Jul 18, 1997
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