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.
Provided by Margo59
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Grease an 8x8 or 9x9 pan.
- In a bowl, toss together blueberries, peaches, sugar, cornstarch, lemon juice and salt; distribute evenly over bottom of pan.
- Set aside.
- In a medium bowl, mix dry topping ingredients together.
- Cut in butter until crumbly.
- Sprinkle topping mix over fruit.
- Bake until topping is lightly browned and fruit mixture is bubbly; about 30 minutes.
- Serve warm or cold with vanilla ice cream, if desired.
Nutrition Facts : Calories 346.7, Fat 14.3, SaturatedFat 8.7, Cholesterol 36.2, Sodium 232, Carbohydrate 54.3, Fiber 2.5, Sugar 37, Protein 2.9
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