| 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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