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Peach Blueberry Crisp

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Ingredients
For filling
  Ripe peaches 2 Pound, peeled, pitted, and cut into 1/2" slices
  Blueberries 2 Cup (32 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Apricot nectar/Peach nectar 1⁄3 Cup (5.33 tbs)
  All purpose flour 2 Tablespoon
  Lemon juice 1 Tablespoon
For topping
  All purpose flour 1⁄2 Cup (8 tbs)
  Rolled oats 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Packed light brown sugar 2 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Cold unsalted butter/Margarine 3 Tablespoon, cut into small pieces
Directions

To make the filling: Preheat the oven to 375°F.
Coat a 9" X 9" baking dish with no-stick spray.
In a large bowl, stir together the peaches, blueberries, sugar, apricot nectar or peach nectar, flour, and lemon juice.
Pour into the prepared baking dish.
To make the topping: In a medium bowl, mix the flour, oats, sugar, brown sugar, and cinnamon.
Cut in the butter or margarine until the mixture resembles coarse meal.
Sprinkle over the fruit.
Bake for 45 to 50 minutes, or until the top is lightly browned.
Let cool for 10 minutes before serving.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Sandwich
Restriction: 
Vegan, Vegetarian
Ingredient: 
Blueberry
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
6

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