| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Berries, Desserts, Fruit, Peaches | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1 | T | All-purpose flour |
| 1/2 | t | 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 | T | Butter, melted |
| 1/8 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 452
Calories From Fat: 80
Total Fat: 9.1g
Cholesterol: 10.2mg
Sodium: 539.7mg
Potassium: 264.8mg
Carbohydrates: 82.8g
Fiber: 7.2g
Sugar: 29g
Protein: 10.7g