Peach and Blueberry Crisp
Recipe from Family Circle

With an abundance of fresh fruit available in the summer months, it's sometimes hard to decide on just one. With this fruit dessert recipe you don't need to choose. Use both blueberries and peaches in the filling.



by 7  people


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Ingredients
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    4   
    peaches (about 1-1/2 pounds), pitted and cut into 1/2-inch wedges
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    2   cups 
    blueberries, rinsed
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    1   tablespoon 
    cornstarch
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    2   tablespoons 
    lemon juice
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    1/3  cup 
    granulated sugar
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    2/3  cup 
    flour
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    1/2  cup 
    old-fashioned oats
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    1   teaspoon 
    ground cinnamon
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    1/2  teaspoon 
    salt
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    1/2  teaspoon 
    ground nutmeg
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    3/4  cup 
    light-brown sugar
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    5   tablespoons 
    unsalted butter, cut into small pieces
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    Whipped cream for serving, if desired

Directions
1.
Heat oven to 350 degrees F.
2.
In a large bowl, mix together peaches, berries, cornstarch, lemon juice and granulated sugar; set aside.
3.
In a small bowl, stir flour, oats, cinnamon, salt and nutmeg. Add brown sugar; stir. Add butter and mix in by hand, mashing the butter pieces to form crumbs.
4.
Spread peach-blueberry mixture into a 3-quart oval or rectangular baking dish and sprinkle oat mixture on top.
5.
Bake at 350 degrees F. for 45 minutes or until golden brown. Remove to wire rack to cool slightly. Serve with whipped cream, if desired.
Note:

1.
You can use frozen peaches when fresh are not available.
Nutrition information
Per Serving: cal. (kcal) 292, Fat, total (g) 8, chol. (mg) 19, sat. fat (g) 5, carb. (g) 56, fiber (g) 4, pro. (g) 3, sodium (mg) 157, Percent Daily Values are based on a 2,000 calorie diet
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