Want to put big smiles on your guests' faces? Bring this luscious dessert straight from the oven to the table. Dripping with fruit and topped with pecan dumplings, it's sure to please. And don't worry if they ask for seconds – it's a low-fat treat.
1 1/2 kg peaches, peeled and sliced
2 punnets blackberries or raspberries
3/4 cup firmly packed brown sugar
1 tablespoon cornflour
2 tablespoons freshly squeezed lemon juice
2 cups self-raising flour
1/3 cup pecan nuts, toasted and chopped
1/4 teaspoon nutmeg
90 g cold reduced-salt margarine
3/4 cup plus 2 tablespoons low-fat milk
2 tablespoons sugar
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Preheat the oven to 180°C. Coat a 23 x 33 cm baking tin with nonstick cooking spray. Toss the peaches, blackberries or raspberries, 1/2 cup brown sugar, cornflour and lemon juice in a large bowl. Turn into the baking tin and bake for 30 minutes.
Meanwhile, combine the flour, pecan nuts, remaining brown sugar and nutmeg in a large bowl. Cut in the margarine with a pastry blender or two knives until the mixture resembles very coarse crumbs. Add 3/4 cup milk and stir with a fork until a thick batter forms, adding water if necessary.
Drop the batter on top of the fruit, spacing evenly, to make 12 dumplings. Lightly brush the dumplings with the remaining milk and sprinkle with sugar.
Bake until a skewer inserted in the centre of a dumpling comes out with moist crumbs sticking to it, 25–30 minutes. Serve warm or at room temperature.
If you don't have self-raising flour, substitute 2 cups sifted plain flour mixed with 1 tablespoon baking powder and 1/2 teaspoon salt. When fresh berries are not available, use 1 1/4 kg frozen blackberries or raspberries.