Stone fruits work their magic with this dessert. Serve warm with vanilla low-fat ice cream.
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4 1/2 cups
sliced peaches
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2 cups
sliced plums
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2 cups
sliced apricots
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3/4 cup
granulated sugar
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3 tablespoons
all-purpose flour
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1/4 teaspoon
grated whole nutmeg
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Cooking spray
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1 cup
old-fashioned rolled oats
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1/2 cup
packed brown sugar
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3.4 ounces
all-purpose flour (about 3/4 cup)
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1/2 teaspoon
salt
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1/4 cup
butter, melted
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4 cups
vanilla low-fat ice cream
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Preparation
- 1. Combine first 6 ingredients in a large bowl; let stand 15 minutes.
- 2. Preheat oven to 400°.
- 3. Spoon fruit mixture into a 13 x 9-inch glass or ceramic baking
dish coated with cooking spray. Bake at 400° for 35 minutes or until
bubbly.
- 4. Combine oats and next 3 ingredients (through salt) in a bowl.
Drizzle with butter, stirring until crumbly. Sprinkle oat mixture over
fruit. Bake an additional 15 minutes or until topping is lightly browned
and fruit is bubbly. Serve warm with ice cream.
