Servings: 6

Ingredients:

• 2 Tbsp butter
• 1/2 cup chopped pecans
• 1/4 cup regular rolled oats (optional – gluten free oats)
• 1 Tbsp packed brown sugar
• 3 Tbsp unsweetened shredded coconut
• 1/8 tsp ground cinnamon
• 1 Tbsp maple syrup or agave nectar
• 1/8 tsp ground nutmeg
• 4 firm, ripe peaches, pitted and sliced
• 1 Tbsp lemon juice
• 1 cup fresh blackberries

Directions:

1. For topping: In a large nonstick skillet melt 1 Tbsp of the butter over medium heat. Stir in pecans, oats, brown sugar, coconut, and cinnamon. Cook and stir for 6 to 8 minutes or until mixture begins to brown. Spread topping evenly on a baking sheet; set aside. Wipe out the skillet with a paper towel.
2. In the same skillet melt the remaining 1 Tbsp butter over medium-high heat. Add peaches, nutmeg, maple syrup or agave nectar, and lemon juice. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until juices are slightly thickened. Fold in blackberries.
3. To serve, spoon about 2/3 cup of the peach mixture into each of six serving dishes. Sprinkle the topping over. Makes 6 servings.

Nutrition Facts for 1 serving

Protein: 2.7 g, Fiber: 4g, Carbs: 20g, Calories: 189