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1 cup peaches, sliced
2 cups blueberries
1/3 cup coconut shredded
1/4 cup splenda
1 tablespoon almond flour
1/2 teaspoon cinnamon ground
1/4 teaspoon nutmeg ground
1. Preheat oven to 375°. Coat a 9 x 2-inch round baking dish with non-stick cooking spray.
2. Place peaches and blueberries in a large bowl; set aside.
3. In a small bowl, stir coconut, splenda, flour, cinnamon and nutmeg. Add to fruit and stir until fruit is coated. Spoon into baking dish.
4. Bake for 20 minutes. Stir. Cover dish loosely with foil. Bake 15 to 20 minutes longer or until very bubbly and peaches are tender. Uncover and cool slightly.
5. Stir before serving; serve warm.
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