Peach and Blueberry Crisp

FavoriteLoadingAdd to Recipe Box

Mary McGrath published this in the Toronto Star August 20, 1994. I live on the West Coast now and we get wonderful Okanogan peaches and local blueberries the size of your thumb. However when we lived in Ontario I loved the juicy freestone peaches from the Niagara groves.

Filling:

  • 10 -12 peaches, peeled, and sliced, into eights
  • 1-cup blueberries
  • ¼-cup all purpose flour
  • 3 Tbsp granulated sugar
  • 1 Tbsp fresh lemon juice

Topping:

  • 1 cup all purpose flour
  • 2/3-cup brown sugar
  • ½-cup rolled oats
  • Pinch cinnamon and ground ginger
  • ½-cup butter or margarine, melted
  • ½-cup chopped pecans

In bowl, mix peaches, blueberries, flour, sugar, and lemon juice. Spoon into buttered 9 by 13 inch baking pan.

Combine topping ingredients. Mix well. Sprinkle over fruit.

Bake in preheated 375-degree oven for 35 minutes or until the topping is golden brown and fruit is tender.

Makes 8 servings. Serve it plain or with whipped cream or ice cream.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

Related Posts:

  • No Related Posts

Subscribe without commenting