Peach-Blueberry Crisp

Peaches were overflowing the bins at the store, and blueberries on sale, so one of my favorite recipes was made upon my return home. You can be kind of lazy about measuring the ingredients, so basically any recipe you find for it can be altered to fit what you have on hand.

I used this basic recipe:

Peach-Blueberry Crisp

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5 ripe peaches, peeled, cut into slices
2 c blueberries
couple of splashes of lemon juice

Stir these together in a large bowl.

Combine 1/3 c packed brown sugar, 2 Tbsp. all purpose flour, and 2 Tsp. cinnamon. Stir this into the peach/blueberry mixture and pour mixture into a large casserole dish.

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For the topping: 1 c quick cooking oats, 1 Tsp. cinnamon, 1/4 c packed brown sugar, and 3 Tbsp. butter. Stir together the oats, sugar, and cinnamon, and then blend in the butter with a pastry blender or 2 knives until well mixed and crumbly, sprinkle on top of the fruit mixture.

Bake at 350 for about 40 minutes or until blueberries are bubbling in the middle of the dish. So good!

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3 thoughts on “Peach-Blueberry Crisp

  1. I think if you adjusted the sugar content of the topping to compensate for any extra sweetness of the blackberries you'd be fine. They might be more fragile than the peaches/blueberries and require less cooking time, so experiment and let me know how they turn out! frozed? blackberries… 🙂

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