Ingredients
-
6
-
2
-
1/3
-
2
-
2
-
-
1
-
1
-
1/4
-
3
-
-
-
-
-
Directions
Peach Blueberry Crisp, One of my husband’s favourite desserts. This time of year fall the fruit is so wonderful! Top it with coffee cream half-and-half. originally from “Smart Cooking” by Anne Linsay, THis was very tasty, it was a bit soupy in consistency., This does not cook long enough at 25 minutes in a 350 degree oven. I added 10 minutes to the time, but it never bubbled up through the crust. I had to microwave it for 5 minutes after that. I also used a deep dish Corningware piece, and that may have been part of the problem. I also think the amount of cinnamon is excessive. Next time I will use a shallower pan and watch it to make sure it bubbles up through the topping before I consider it done.
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Steps
|
1
Done
|
Combine Peaches and Blueberries in an 8 Cup Casserole. |
|
2
Done
|
in a Small Bowl, Combine Sugar, Flour and Cinnamon. |
|
3
Done
|
Add This Mixture to the Casserole. |
|
4
Done
|
Mix Well With Fruit. |
|
5
Done
|
Topping-----------. |
|
6
Done
|
Combine Rolled Oats, Sugar and Cinnamon. |
|
7
Done
|
Cut in Butter Until Crumbly. |
|
8
Done
|
Sprinkle Over Fruit Mixture. |
|
9
Done
|
Bake at 350f For 25 Minutes or Microwave on High For 10 Minutes, Until Mixture Is Bubbling and Fruit Is Fork Tender. |
|
10
Done
|
Serve Warm or Cold. |
