Recipe by kennedyfish
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!
Top Review by sketchcils
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!
- 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
Directions See How It's Made
- 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.