Peach Blueberry Crisp
|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|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Rolled oats||1⁄4 Cup (4 tbs)|
|Packed light brown sugar||2 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Cold unsalted butter/Margarine||3 Tablespoon, cut into small pieces|
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.