Divide the fruit in 4 cup canning jars. Whisk flour, sugar and salt together and divide on top of fruit. Put 1 TB butter on the top of each. Place jars in a baking pan and pour beans around them to keep from sliding. Bake at 350 for 1 hour, cool. Top with whipped cream. Will keep in the refrigerator 1 week. Perfect for a picnic.
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|Serving Size: 1 Serving (51g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 104 (60%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 30.5mg||9 %|
|Sodium 7061.4mg||243 %|
|Potassium 5.2mg||0 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 18.8g|
|Protein 0.1g||0 %|
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Calories per serving: 174
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