Peach Blueberry Crisp

Kids especially will love to make (and eat!) this summer dessert.  It’s lower in added sugars and higher in fiber and antioxidants than many other favorite desserts!

Prep Time: 20 minutes    Bake Time: 40-45 minutes

WHAT YOU NEED:

PEACH BLUEBERRY FILLING

 2 cups fresh blueberries (about a 1 pint container)

4 ripe medium peaches

1/2 lemon (for about 2 Tbsp. juice)

1/4 cup sugar

3 Tbsp. cornstarch

2 tsp. cinnamon

TOPPING

4 Tbsp. butter

1/3 cup flour

2/3 cup rolled oats or quick-cooking oats

1/3 cup firmly packed brown sugar

1 tsp. cinnamon 

MAKING IT:

Preheat oven to 350°F.  Working over sink, rinse blueberries. Let berries drain. Place in large bowl.

Wash peaches and pat dry with clean towel.  Peel and slice peaches in half and remove pits. Cut each peach half into slices. Place peaches in large bowl.  Toss blueberries and peaches with 1/4 cup sugar and lemon juice.

In medium bowl, combine cornstarch and 2 tsp. cinnamon.  Sprinkle cornstarch mixture over fruit. Stir until cornstarch is completely moistened.

Spray baking dish with non-stick cooking spray.  Spoon fruit into baking dish.

For Topping, place butter, flour, oats, brown sugar and remaining 1 tsp. cinnamon into medium bowl. Using hands or pastry blender, blend until coarse crumbs form. Sprinkle evenly over fruit.

Bake 40 - 45 minutes until topping is golden brown. Serve warm, with a scoop of ice cream if desired. Makes 6 servings.

NUTRITION:

Nutrition Information per serving (about 1 cup): 290 Calories; 9g Total Fat; (5g Sat Fat; 0g Trans Fat); 20mg Cholesterol; 5mg Sodium; 53g Total Carb; 4g Fiber; 34g Sugars (includes 20g Added Sugars); 3g Protein; 20% DV Vitamin C

TIPS:

This recipe works very well with two 15 oz. cans peach halves, drained and sliced. You can also substitute a 10 oz. or 12 oz. package of frozen blueberries for fresh berries.

Make it gluten free by using gluten free flour and oats.  Vegan butter sticks can be swapped in for the butter.