Blueberry-Nectarine Buckle
Make the biscuit mix and use it as a base for this fruit-filled dessert casserole, which has a sweet and crispy topping.
Ingredients
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2 cups biscuit mix
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1 cup sugar, divided
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1 egg, lightly beaten
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1/2 cup reduced-fat milk
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1 teaspoon finely shredded lemon peel
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1 medium nectarine, pitted and chopped
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1-1/4 cups fresh blueberries
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1/2 cup all-purpose flour
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1/4 cup butter
Directions
1.
Heat oven to 350 degrees F. Grease the bottom and 1/2-inch up the sides of a 1-1/2- to 2-quart baking dish. In a medium bowl, combine biscuit mix, 1/2 cup sugar, the egg, milk, and lemon peel. Stir until moistened.
2.
Spoon batter into pan. Top with fruit. Mix flour and remaining sugar in a bowl. Using a fork, cut in butter until mixture is crumbly; sprinkle over fruit. Bake for 50 to 60 minutes, or until a toothpick inserted into center comes out clean. Let cool for half an hour. Serve warm.
Nutrition information
Calories 304, Total Fat 10 g, Carbohydrate 50 g, Fiber 2 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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