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.


Peach and Blueberry Crisp

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Servings: 8 servings
Prep Time: 15 mins
Total Time: 1 hr
Related Categories: 4th of July Dessert, Blueberries, Father's Day, Low Sodium, Mother's Day, Peach Crisp, Peaches, Special Occasions, Summer, Summer Picnics
 
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Ingredients
  • 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
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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.
6.
Note: You can use frozen peaches when fresh are not available.

Nutrition information
Calories 292, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 19 mg, Sodium 157 mg, Carbohydrate 56 g, Fiber 4 g, Protein 3 g. Percent Daily Values are based on a 2,000 calorie diet
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