PEACH AND BLUEBERRY CRISP

Preheat oven to 350o F (180o C)
9-inch square cake pan

Ingredients

1/2 cup granulated sugar

2 tbsp all-purpose flour

2 tsp lemon juice

1 tsp grated lemon rind

1 tsp cinnamon

3 cups sliced peeled ripe peaches

2 cups blueberries

Topping

1/2 cup rolled oats

1/3 cup all-purpose flour

3 tbsp brown sugar

1/2 tsp cinnamon

3 tbsp soft margarine


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Directions

  1. In large bowl, combine sugar, flour, lemon juice, rind and cinnamon; stir in peaches and blueberries until well mixed. Spread in cake pan.


  2. Topping: In small bowl, combine rolled oats, flour, sugar and cinnamon; cut in margarine until crumbly. Sprinkle over fruit. Bake for 30 to 35 minutes or until topping is browned and fruit is tender. Serve warm.
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