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Berry Nectarine Buckle
As healthy as it is indulgent, this light and fruity treat is ideal for both breakfast time or after dinner as a seasonal dessert.
- 1/3 cup(s) all-purpose flour
- 1/3 cup(s) packed brown sugar
- 1 tsp. ground cinnamon
- 3 Tbsp. cold butter
- 6 Tbsp. butter, softened
- 3/4 cup(s) plus 1 tablespoon sugar, divided
- 2 eggs
- 1 1/2 tsp. vanilla extract
- 2 1/4 cup(s) all-purpose flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup(s) fat-free milk
- 1 cup(s) fresh blueberries
- 1 lb. medium nectarines, peeled, sliced and patted dry
- 1/2 cup(s) fresh raspberries
- 1/2 cup(s) fresh blackberries
- For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside.
- In a large bowl, cream the butter and 3/4 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Set aside 3/4 cup batter. Fold blueberries into remaining batter.
- Spoon into a 13x9-inch baking dish coated with cooking spray. Arrange nectarines on top; sprinkle with remaining sugar. Drop reserved batter by teaspoonfuls over nectarines. Sprinkle with raspberries, blackberries and reserved topping.
- Bake at 350°F for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Serve warm.