Blueberry and Peach Crisp
  • 1-1/2 pints fresh or frozen blueberries (about 3 cups)
  • 8 ounces fresh peaches, sliced (about 1-1/2 cups)
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Crispy Topping (recipe follows)
  

 

Preheat oven to 375°F. Grease an 8 X 8-inch baking pan. In a bowl toss together blueberries, peaches, sugar, cornstarch, lemon zest, lemon juice and salt; distribute evenly over bottom of pan. Sprinkle Crispy Topping 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.

Yield: 6 servings

Crispy Topping

* 1/2 cup white sugar
* 1/2 cup firmly packed brown sugar
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/2 cup oatmeal (instant or regular)
* 1 cup flour
* 2/3 cup butter

In a medium bowl mix dry ingredients together. Cut in butter until crumbly.

Yield: about 2 cups