Blueberry and Peach Crisp |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 9 |
|
I went to pick blueberries locally and this was one of the recipes they were giving away. It is very delicious. I substituted Splenda for the white sugar portion. Ingredients:
3 cups blueberries |
1/3 cup sugar |
1/2 teaspoon salt |
2 fresh ripe peaches, sliced |
1 tablespoon cornstarch |
1 tablespoon lemon juice |
1/2 cup sugar |
1 teaspoon ground cinnamon |
1/2 cup uncooked oatmeal |
1/2 cup firmly packed brown sugar |
1 cup flour |
2/3 cup butter or 2/3 cup margarine |
Directions:
1. Preheat oven to 375 degrees.
2. Grease an 8x8 or 9x9 pan.
3. In a bowl, toss together blueberries, peaches, sugar, cornstarch, lemon juice and salt; distribute evenly over bottom of pan.
4. Set aside.
5. In a medium bowl, mix dry topping ingredients together.
6. Cut in butter until crumbly.
7. Sprinkle topping mix over fruit.
8. Bake until topping is lightly browned and fruit mixture is bubbly; about 30 minutes.
9. Serve warm or cold with vanilla ice cream, if desired.
|
|