Windsor-Essex

Peach - Blueberry Crisp

Ingredients

Filling:

  • 6 cups sliced peaches, frozen or canned
  • 2 cups blueberries, frozen or fresh
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 4 Tbsp corn starch

Mix together in a 2 L baking dish, until mixture become moist with juice.

Topping:

  • 1 cup quick-cooking rolled oats
  • 1 tsp cinnamon
  • 1/4 cup brown sugar
  • 3 Tbsp soft butter or margarine

Directions

Combine dry ingredients. With fork or pastry blender, cut in butter until crumbly.

Sprinkle over top of fruit mixture. Bake for 25 minutes in 350 F oven, or Microwave on High for 10 minutes. Serve warm or cold. Makes 8 servings.

Tip: When using frozen fruit, cook mixture in microwave on high until it thickens. I usually cook it for 5 minute, stir it; cook for another 5 minutes, stir it; cook for 2 minutes then stir it. Continue at 2 minute intervals until it thickens.

Recipe courtesy of the Fruit Wagon, Doug and Leslie Balsille

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