- 8
- 30 mins
- 65 mins
Ingredients
- Filling:
- 2 (15-oz.) cans juice packed sliced peaches, drained*
- 1/2 cup sugar
- 2 tbsp. cornstarch
- 1 tsp. almond extract
- 1 (6-oz.) container fresh raspberries
- 1 (6-oz.) container fresh blackberries
- Topping:
- 1 cup flour
- 3 1/2 tbsp. sugar, divided
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup butter, cut into 1/2-inch pieces
- 1/2 cup fat-free half & half or milk
- May substitute 3 cups peeled fresh peach slices when fresh peaches are in season.
Preparation
Step 1
1. Preheat oven to 400°F and lightly butter a 9-inch baking dish. Stir together peaches, sugar, cornstarch and extract in a medium saucepan. Bring to a boil and simmer for 3 to 5 minutes over low heat until thickened. Lightly stir in berries and spread in prepared pan.
2. To prepare topping, stir together flour, 3 tbsp. sugar, baking powder and salt in a medium bowl. Cut in butter with a pastry blender or a fork until it's in small pieces; stir in half & half. Drop spoonfuls over fruit and sprinkle with remaining sugar. Bake for 25 to 30 minutes or until topping is lightly browned and cooked through.
Nutritional Information:
268 calories, 3 g protein, 7 g total fat (4 g sat., 0 g trans), 50 g carbohydrate, 4 g fiber, 32 g sugar, 17 mg cholesterol, 166 mg sodium, 7 points
Shopping List:
sliced peaches, sugar, cornstarch, almond extract, fresh raspberries, fresh blackberries, flour, baking powder, salt, butter, fat-free half & half or milk