Directions:
- Preheat oven to 375 deg.
- Wash blueberries right before using and drain. Combine blueberries with chopped peaches. Toss with sugar or Splenda and flour. Place in the bottom of 9x13 or large casserole dish.
- In a separate bowl, combine oats, brown sugar, flour and cinnamon. Cut in butter using pastry blender or two forks until mixture resembles peas. Gently mix in pecans or granola.
- Top fruit in casserole dish with the oats/brown sugar topping.
- Bake in oven for 45 minutes or until peaches are tender and topping is golden and crunchy. Serve warm with cream or whipped topping if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 663.56 Kcal (2778 kJ) | ||
| Calories from fat | 236.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.26g | 40% | |
|---|---|---|---|
| Sodium | 432.03mg | 18% | |
| Potassium | 329.77mg | 7% | |
| Total Carbs | 105.83g | 35% | |
| Sugars | 74.78g | 299% | |
| Dietary Fiber | 8.03g | 32% | |
| Protein | 6.05g | 12% | |
| Vitamin C | 54.9mg | 91% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.4mg | 14% | |
| Calcium | 103.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 213.37 Kcal (893 kJ) | ||
| Calories from fat | 76.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.45g | 40% | |
|---|---|---|---|
| Sodium | 138.92mg | 18% | |
| Potassium | 106.04mg | 7% | |
| Total Carbs | 34.03g | 35% | |
| Sugars | 24.05g | 299% | |
| Dietary Fiber | 2.58g | 32% | |
| Protein | 1.94g | 12% | |
| Vitamin C | 17.6mg | 91% | |
| Iron | 0.8mg | 14% | |
| Calcium | 33.3mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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