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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%
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Peach Blueberry Crisp

Recipe #12429 | 40 min | 5 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: Derf
Oct 5, 2001

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

SERVES 8 (change servings and units)

Ingredients

6 cups peeled sliced fresh peaches
2 cups blueberries
1/3 cup brown sugar, packed
2 tablespoons all-purpose flour
2 teaspoons cinnamon

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: sparkle_eyes

On Aug 23, 2009

I had blueberries and peaches that needed to be used. This was an easy way to use both. As I was making it, I felt like there was a lot of sugar, but it didn't turn out too sweet. I didn't feel like the peaches and blueberries really added that much to each other; they didn't taste bad, but I think I'd prefer either a peach or a blueberry crisp.

1 person found this review helpful

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From: internetnut

On Jun 1, 2009

I gave this recipe 4 stars. My family really enjoyed this recipe. I had 5 peaches that needed to be used up but this only added up to 2 cups so I added 1 can of peach clings. I cut the recipe in half which still made plenty. When I made this crisp I used Splenda brown sugar. Overall this turned out to be a pleasant surprise! Thanks for posting a really good recipe! Christine (internetnut)

1 person found this review helpful

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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!

7 people found this review helpful

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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!

7 people found this review helpful

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