Peach and Blueberry Casserole |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
This recipe uses fruits that are grown locally and available fresh at the same time of year. Try serving this casserole with vanilla ice cream it's mmm-good! Ingredients:
6 cups sliced fresh or frozen peaches (about 6 large) |
2 cups fresh or frozen blueberries |
3/4 cup sugar, divided |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 egg, lightly beaten |
5 tablespoons butter, melted |
topping: |
3/4 teaspoon sugar |
3/4 teaspoon ground cinnamon |
Directions:
1. Place peaches in a greased 2-qt. casserole. Top with blueberries. Sprinkle with 2 tablespoons of sugar. Set aside. In a medium bowl, combine flour, baking powder, salt and remaining sugar. Add egg and cut into flour mixture until coarse crumbs form. Sprinkle over fruit. Drizzle melted butter over all. Combine topping ingredients; sprinkle on top. Bake at 375° for 20 minutes. Increase oven temperature to 400° and bake an additional 12-15 minutes or until lightly browned. Yield: 6-8 servings.
|
|