Total Time
50mins
Prep 20 mins
Cook 30 mins

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.

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.

Reviews

(7)
Most Helpful

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

crazboutbaking July 25, 2010

This was a nice fresh diversion from just plain old one fruit crisp. I made it as related in recipe, except I used 1/2 strawberries and 1/2 blueberries to make up for the 3 cups total of blueberries. I used fresh peaches w/ their skins left on (more nutrients) and made it in a 6 X 9 size baker pan. I also used Turbindo sugar for the topping. Out of this world yummy-Is going into my favorite's to be used again! Thanks Margo! Wendy Felsenthal

MemphisMommy July 27, 2009

This is fabulous and so easy! I used fruit that I had frozen last season and it was amazing. I doubled the topping because I love topping. I am going to make it again this weekend and I am going to cut back on the sugar a little bit.

909692 April 07, 2009

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