2 cups of cooked brown rice
1 (16 ounce) can of sliced peaches in juice, drained and cut into small chunks
1 cup of fresh blueberries
1/4 cup plus 2 tablespoons brown sugar, divided
vegetable cooking spray
1/4 cup of whole-wheat flour
1/4 cup of chopped walnuts
1 teaspoon of ground cinnamon
3 tablespoons of butter

Combine rice, peaches, blueberries and 2 tablespoons of sugar. Coat 6 individual custard cups or 1 1/2 quart baking dish with cooking spray. Place rice mixture in cups or baking dish, set aside.

Combine flour, walnuts, cinnamon and remaining 1/4 cup of sugar in mixing bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Sprinkle over rice mixture.

Bake at 375°F for 15 to 29 minutes or until thoroughly heated. Serve warm.