Blueberry and Peach Crisp

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.

• Ready In: 50 mins
• Serves: 9

Ingredients

• 3  cups blueberries
• 1⁄3 cup sugar
• 1⁄2 teaspoon salt
• 2  fresh ripe  peaches, sliced
• 1  tablespoon cornstarch
• 1  tablespoon lemon juice

• Crispy Topping

• 1⁄2 cup sugar
• 1  teaspoon ground cinnamon
• 1⁄2 cup  uncooked oatmeal
• 1⁄2 cup  firmly packed brown sugar
• 1  cup flour
• 2⁄3 cup butter or 2⁄3 cup margarine

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.