Berry Nectarine Buckle

1/3 cup all-purpose flour
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter

Batter
6 tablespoons butter, softened
3/4 cup plus 1 tablespoon sugar, divided
2 eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
1 cup fresh blueberries
1 pound medium nectarines, peeled, sliced and patted dry or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and patted dry
1/2 cup fresh raspberries
1/2 cup fresh blackberries

For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside.

In a large mixing bowl, cream the butter and 3/4 cup sugar. 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. Set aside 3/4 cup batter. Fold blueberries into remaining batter.

Spoon into a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Arrange nectarines on top; sprinkle with remaining sugar. Drop remaining batter by teaspoonfuls over nectarines. Sprinkle with raspberries, blackberries and reserved topping.

Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Makes 20 servings.