Peach And Blueberry Crisp
|Fresh peaches||6 Cup (96 tbs), peeled, sliced|
|Fresh blueberries||2 Cup (32 tbs)|
|Packed light brown sugar||5 Ounce, divided (1/3 Cup Plus 1/4 Cup)|
|All purpose flour||2 Tablespoon|
|Cinnamon||1 Tablespoon, divided|
|Quick cooking oats||1 Cup (16 tbs)|
|Corn oil margarine||3 Tablespoon|
Preheat oven to 350 degrees if not using microwave.
In a 2-quart baking dish or microwave-safe dish combine peaches and blueberries.
In a small bowl combine 1/3 cup brown sugar, flour and 2 teaspoons cinnamon; mix well.
Add to peaches and blueberries; toss to mix.
In a bowl combine oats, remaining 1/4 cup brown sugar and 1 teaspoon cinnamon.
With a pastry blender cut in margarine until crumbly.
Sprinkle over the fruit.
Bake for 25 minutes or microwave on High for 10 minutes or until fruit is just tender and mixture is bubbly.
Serve warm or cold.
Boil for 2 minutes.
In a food processor or blender container puree strawberries.
In a bowl combine the sugar syrup, strawberry puree, orange juice and lemon juice; mix well.
Pour into ice cream freezer.
Freeze according to manufacturer's instructions.
(Or pour sorbet mixture into metal pan or bowl.
Place in freezer.
Freeze until hard then process in food processor until mixture is a hard slush.
Or freeze just until firm then beat by hand or with electric mixer until slushy.
Into the pan or bowl spoon slush.
Freeze until firm.) Sorbet should not be served rock-hard.
Transfer to refrigerator 15 minutes before serving or process in food processor.
Into 8 individual stemmed glasses spoon sorbet.
Garnish each with a fresh strawberry.