Makes 2 servings
|5||teaspoons sugar, divided|
|1/2||cup fresh or thawed frozen blueberries|
|1/2||cup peeled nectarine slices|
|1/2||cup strawberry halves|
- Preheat oven to 350°F. Prepare Biscuit Topping.
- Blend 1/4 cup water, 3 teaspoons sugar and cornstarch in small saucepan. Cook over medium heat 5 minutes or until mixture thickens, stirring constantly. Remove saucepan from heat; let stand 5 minutes.
- Add blueberries, nectarine and strawberries to sugar mixture; toss to coat. Spoon fruit mixture into 2-cup casserole; sprinkle with remaining 2 teaspoons sugar. Drop tablespoonfuls of topping around edge of casserole.
- Bake 20 minutes or until topping is browned. Serve immediately.
|Calories from Fat||16 %|
|Total Fat||4 g|
|Saturated Fat||1 g|
Check out more recipes for Cobblers & Crisps