Ingredients
1/3 cup all-purpose flour1/3 cup packed brown sugar1 teaspoon ground cinnamon3 tablespoons cold butterBATTER:6 tablespoons butter, softened3/4 cup plus 1 tablespoon sugar, divided2 large eggs1-1/2 teaspoons vanilla extract2-1/4 cups all-purpose flour2-1/2 teaspoons baking powder1/2 teaspoon salt1/2 cup fat-free milk1 cup fresh blueberries1 pound medium nectarines, peeled, sliced and patted dry or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and patted dry1/2 cup fresh raspberries1/2 cup fresh blackberries
Preparation
For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside.
In a large bowl, cream the butter and 3/4 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Set aside 3/4 cup batter. Fold blueberries into remaining batter.
Spoon into a 13x9-in. baking dish coated with cooking spray. Arrange nectarines on top; sprinkle with remaining sugar. Drop reserved batter by teaspoonfuls over nectarines. Sprinkle with raspberries, blackberries and reserved topping.
Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
