Blueberry and Peach Crisp
"I went to pick blueberries locally and this was one of the recipes they were giving away. It is very delicious. I substituted Splenda for the white sugar portion."
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
9
ingredients
- 3 cups blueberries
- 1⁄3 cup sugar
- 1⁄2 teaspoon salt
- 2 fresh ripe peaches, sliced
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
-
Crispy Topping
- 1⁄2 cup sugar
- 1 teaspoon ground cinnamon
- 1⁄2 cup uncooked oatmeal
- 1⁄2 cup firmly packed brown sugar
- 1 cup flour
- 2⁄3 cup butter or 2/3 cup margarine
directions
- Preheat oven to 375 degrees.
- Grease an 8x8 or 9x9 pan.
- In a bowl, toss together blueberries, peaches, sugar, cornstarch, lemon juice and salt; distribute evenly over bottom of pan.
- Set aside.
- In a medium bowl, mix dry topping ingredients together.
- Cut in butter until crumbly.
- Sprinkle topping mix over fruit.
- Bake until topping is lightly browned and fruit mixture is bubbly; about 30 minutes.
- Serve warm or cold with vanilla ice cream, if desired.
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Reviews
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I just tried this recipe and used Splenda Brown and Splenda white for baking..My husband raved about it....In the middle of everything I realized I didn't have any oats so I used cornflakes and believe it or not....It came out so delicious that I am not happy to report that I went off my diet to try it. This is a lovely summer dessert that is open to so many varied modifications -
This was a nice fresh diversion from just plain old one fruit crisp. I made it as related in recipe, except I used 1/2 strawberries and 1/2 blueberries to make up for the 3 cups total of blueberries. I used fresh peaches w/ their skins left on (more nutrients) and made it in a 6 X 9 size baker pan. I also used Turbindo sugar for the topping. Out of this world yummy-Is going into my favorite's to be used again! Thanks Margo! Wendy Felsenthal -
This is fabulous and so easy! I used fruit that I had frozen last season and it was amazing. I doubled the topping because I love topping. I am going to make it again this weekend and I am going to cut back on the sugar a little bit.
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I made this last week. I added strawberries as well as the blueberries and Peaches. It was a great saturday summer night dessert at a BBQ. The only thing that I would do differently next time is to double the topping amount. It was too thin for my taste. But it was still great! Thanks for sharing! -
I made this the other night and loved it. I didn't add sugar to the fruit (my oversight) but actually liked that the fruit was a little tart. The crisp topping was nice and I would actually add a little more oatmeal and decrease the flour. It is WONDERFUL eaten cold, as well.
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Tweaks
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I made this with strawberries instead of blueberries and it was still amazing. I took it to a potluck and everyone loved it! -
Delicious quick way to use up blueberries! The only change I made was using nectarines instead of peaches (which is what I had on hand) and also used whole wheat flour mixed for the flour but otherwise followed the recipe as written. Thanks for sharing this keeper!
RECIPE SUBMITTED BY
<p>I live in the midwest. Work as a semi-retired nurse by profession. Married with 3 adult children, a wonderful son in law and daughter in law. I have 4 beautiful grandsons. One of my many blessings in life.<br />For fun, my passion is photography. It has become an important part of my life and I enjoy learning anything I can about it. I have a facebook photography page Margo McIntyre Photo Creations. I hope you check it out and enjoy viewing my photos. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /></p>
