6 Tbsp. Shedd's Spread Country Crock ® Spread
1/4 cup PLUS 3 Tbsp. firmly packed light brown sugar
2 large peaches or nectarines, peeled and thinly sliced (about 3 cups)
1/2 cup blueberries
1 Tbsp. PLUS 2/3 cup all-purpose flour
1/2 cup chopped pecans or walnuts
1 tsp. baking powder
1/8 tsp. salt
1/4 cup milk
Preheat oven to 375°.
In 12-inch nonstick skillet, melt 2 tablespoon Shedd's Spread Country Crock ® Spread with 1/4 cup brown sugar over medium heat. Add peaches and blueberries and cook covered, stirring occasionally, 8 minutes or just until tender. Stir in 1 tablespoon flour and cook, stirring frequently, 1 minute. Turn into shallow 1-quart casserole, then sprinkle with pecans; set aside.
In medium bowl, combine remaining 2/3 cup flour, 3 tablespoons brown sugar, baking powder and salt. With pastry blender or two knives, cut in remaining 4 tablespoons Spread until mixture is size of small peas. Stir in milk until dough forms. Drop dough by rounded tablespoonfuls onto fruit mixture.
Bake 30 minutes or until topping is golden brown. Serve warm or at room temperature and, if desired, with vanilla ice cream or frozen vanilla yogurt.
Serves:
4
Preparation Time:
15 Minute(s)
Cook Time:
40 Minute(s)
