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By: ratherbeswimmin'
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By: Sharon123
Peach Blueberry Crisp
RECIPE BY: Derf
One of my husband's favourite desserts. This time of year (fall) the fruit is so wonderful! Top it with coffee cream (half-and-half). originally from "Smart Cooking" by Anne Linsay
Posted on: Oct 5, 2001
Ingredients
Topping
- 1 cup quick-cooking rolled oats
- 1 teaspoon cinnamon
- 1/4 cup brown sugar, packed
- 3 tablespoons soft butter
Directions
1
Combine peaches and blueberries in an 8 cup casserole.2
In a small bowl, combine sugar, flour and cinnamon.3
Add this mixture to the casserole.4
Mix well with fruit.5
Topping-----------.6
Combine rolled oats, sugar and cinnamon.7
Cut in butter until crumbly.8
sprinkle over fruit mixture.9
Bake at 350°F for 25 minutes or microwave on high for 10 minutes, until mixture is bubbling and fruit is fork tender.10
Serve warm or cold.
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Featured Reviews for This Recipe
From: Tiny_Toodles
On Dec 26, 2007
I am sorry but I did not care for this recipe. I made it exact and it was dry. The topping was not crunchy and sugary like I am used to. If i make it again I will double the sugar and the butter in the topping and add 1 tsp of vanilla in with the fruit mixture.
From: Hybrig
On Oct 6, 2007
Fabulous! I added a couple teaspoons of lemon zest to mine. I've made it twice in three days! Thanks for sharing-
From: MizzNezz
On Sep 4, 2002
This is fantastic! I made this with no substitutions, it's great just as it is! The fruit mix is just sweet enough, the topping is crunchy and goes so good with the creamy filling. I made it in the oven and served it warm with vanilla ice-cream. YUM!! Thanks Dorothy, this is a keeper!
From: Bev
On Aug 14, 2002
I had both the fresh peaches and the blueberries and simply couldn't resist the temptation of this recipe. It kept calling my name! I'm so glad it did too, because this was wonderful! I made exactly as directed and it turned out magnificently! Thank you so much, Dorothy for sharing this wonderful recipe with Recipezaar!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (197g) Recipe makes 8 servings |
||
| Calories 216 | ||
| Calories from Fat 48 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.4g | 8% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 11mg | 3% | |
| Sodium 37mg | 1% | |
| Potassium 368mg | 10% | |
| Total Carbohydrate 41.9g | 13% | |
| Dietary Fiber 4.3g | 17% | |
| Sugars 29.9g | ||
| Protein 3.3g | 6% | |
| Vitamin A 570mcg | 11% | |
| Vitamin B6 0.1mg | 3% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 12mg | 20% | |
| Vitamin E 1mcg | 4% | |
| Calcium 40mg | 4% | |
| Iron 1mg | 8% | |
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