Prep 15 mins
Cook 45 mins
Blueberry peach crisp - lighter than usual - very little sugar. A way to make blueberries (especially tart ones) delightful! Alaskan blueberries have 10X the antioxidants of regular blueberries too. Kids and adults alike love this flavor!
- 5 cups blueberries (frozen or thawed)
- 1 lb frozen peaches, roughly chopped
- 4 tablespoons sugar or 4 tablespoons Splenda granular, sugar substitute
- 3 tablespoons flour
- 1 cup rolled oatmeal
- 1 cup brown sugar, packed
- 1⁄2 cup flour
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup margarine or 1⁄2 cup butter
- 1⁄2 cup pecans, chopped or 1⁄2 cup low-fat granola
- Preheat oven to 375 deg.
- Wash blueberries right before using and drain. Combine blueberries with chopped peaches. Toss with sugar or Splenda and flour. Place in the bottom of 9x13 or large casserole dish.
- In a separate bowl, combine oats, brown sugar, flour and cinnamon. Cut in butter using pastry blender or two forks until mixture resembles peas. Gently mix in pecans or granola.
- Top fruit in casserole dish with the oats/brown sugar topping.
- Bake in oven for 45 minutes or until peaches are tender and topping is golden and crunchy. Serve warm with cream or whipped topping if desired.
This was a simple, delicious recipe. Normally I think fruit crisps are way too sweet, but this was perfect. Just a hint of sweetness. I loved it. I used 3lbs of fresh peaches and about 3cups of fresh blueberries. I also did one and half times the topping, just because my family loves the crunchy topping and I added twice as many pecans, again, just a family preference and it cuts down of the sweetness. Great Recipe!
Tried this last night for my dinner party dessert. It was great. I used less blueberries because I did not have 5 cups (maybe 3 cups with 3 fresh peaches, but use the same amount of topping. It had just the right sweetness. And along with being so good, it was really easy. I will be making this one often. Thank soooo much.