Peach And Double Berry Crisp
|Sliced peeled peaches||3 Cup (48 tbs)|
|Blueberries||1 Cup (16 tbs)|
|Halved strawberries/Whole raspberries||1 Cup (16 tbs), or quartered|
|Lime juice||1 Tablespoon|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2 Tablespoon|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Soft bread crumbs||2 Cup (32 tbs)|
1. In a 2-quart casserole combine peaches, blueberries, strawberries or raspberries, and lime juice. In a small mixing bowl stir together the granulated sugar and the 2 tablespoons flour; stir into fruit mixture. Set aside.
2. In a medium saucepan melt butter or margarine; remove from heat. Stir in the brown sugar, the 2 tablespoons flour, the cinnamon, and ginger. Add bread crumbs, tossing to coat. Sprinkle atop fruit mixture.
3. Bake in a 350° oven for 30 to 35 minutes or till the topping is golden and syrup around edges is bubbly.