Blueberry and Peach Crisp

READY IN: 50mins
Recipe by Margo59

I went to pick blueberries locally and this was one of the recipes they were giving away. It is very delicious. I substituted Splenda for the white sugar portion.

Top Review by crazboutbaking

I just tried this recipe and used Splenda Brown and Splenda white for baking..My husband raved about it....In the middle of everything I realized I didn't have any oats so I used cornflakes and believe it or not....It came out so delicious that I am not happy to report that I went off my diet to try it. This is a lovely summer dessert that is open to so many varied modifications

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Grease an 8x8 or 9x9 pan.
  3. In a bowl, toss together blueberries, peaches, sugar, cornstarch, lemon juice and salt; distribute evenly over bottom of pan.
  4. Set aside.
  5. In a medium bowl, mix dry topping ingredients together.
  6. Cut in butter until crumbly.
  7. Sprinkle topping mix over fruit.
  8. Bake until topping is lightly browned and fruit mixture is bubbly; about 30 minutes.
  9. Serve warm or cold with vanilla ice cream, if desired.

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