Photo: Joanna Kosinska
Estimated Nutrition (whole recipe, rough)
933
Calories
22g
Protein
17g
Fat
177g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 peaches, cut into wedges
- 2 cups blueberries
- 1 tbs cornstarch
- 2 tbs lemon juice
- 1/2 cup sugar
- 2/3 cup flour
- 1/2 cup old fashioned oats
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 3/4 cup light brown sugar
- 5 tbs unsalted butter, cut into pieces
Directions
1
In a bowl, mix first 5 ingredients, set aside.
2
In a 2nd bowl, stir flour and next 4 ingredients.
3
Add brown sugar, stir.
4
Add butter and mix to form crumbs.
5
Spread peach blueberry mixture into a baking dish and sprinkle oat mixture on top.
6
Bake at 350 degrees for 45 minutes or until golden brown.
7
Cool slightly.
8
Serving Suggestions
9
Serve with whipped cream.
Recipe sourced from
fandom