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Peach Blueberry Crisp

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Ingredients

Adjust Servings:
6 cups peeled sliced fresh peaches
2 cups blueberries
1/3 cup brown sugar, packed
2 tablespoons all-purpose flour
2 teaspoons cinnamon
1 cup quick-cooking rolled oats
1 teaspoon cinnamon
1/4 cup brown sugar, packed
3 tablespoons soft butter

Nutritional information

212.9
Calories
48 g
Calories From Fat
5.4 g
Total Fat
2.9 g
Saturated Fat
11.4 mg
Cholesterol
43.6 mg
Sodium
41.2 g
Carbs
4.2 g
Dietary Fiber
29.1 g
Sugars
3 g
Protein
186 g
Serving Size

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Peach Blueberry Crisp

Features:
    Cuisine:

    THis was very tasty, it was a bit soupy in consistency.

    • 60 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    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.

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