Blueberry - Peach Crisp - Recipe

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BLUEBERRY - PEACH CRISP

CRUST:

3/4 c. flour
1/2 c. brown sugar
1/3 c. rolled oats
1/3 c. butter, melted

TOPPING:

2 c. fresh blueberries
1 tbsp. lemon juice
1/4 c. flour
2 c. sliced fresh peaches
1/2 c. sugar
1/2 tsp. cinnamon

Preheat oven to 375 degrees. In a large bowl, combine flour, rolled oats and brown sugar. Pour melted butter over all and stir until crumbly. Press into bottom of 8 inch square pan. In large bowl, combine all of topping ingredients; mix well, spread over crumbs and bake uncovered for 35 to 40 minutes.

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recipe reviews
Blueberry - Peach Crisp

· Sep 24 · #46392

Susan (Minnesota) says:

ICK ICK ICK. The bottom was soggy, it tasted really floury, the fruit on top was very watery. I'll never do this one again. Sorry!

· Sep 24 · #46407

Josie (New Hampshire) says:

From your description it sounds like you didn't cook it long enough!

· Jul 7 · #72761

Lindsay (Wisconsin) says:

Amazing! Everyone loved it! I doubled the recipe, put it in a 9x13 pan and cooked it at 375°F for 55 minutes (the entire dish was bubbling). Recommend serving it warm with vanilla ice cream! Yum, will definitely make this again!

· Sep 2 · #77479

Mary Stenberg (North Dakota) says:

I made the recipe for a dinner for friends, but I read the reviews and I flipped the topping with the crust. I put the fruit in the bottom of the pan first, then I made the "crust" as a crumb topping, with a bit of cinnamon for taste, and added that to the top. Baked as directed. My husband loved it and I will be making this a staple for when we have fresh peaches

· Jul 5 · #127788

Debbi Ashbaugh (California) says:

Read the comments and copied Mary's plan and switched the layering. Put the fruit mixture in a buttered pan and crumbled the crust mixture on top(added some chopped pecans) and baked per recipe. Served it on the 4th of July to rave reviews.

· Aug 10 · #142864

Diane Roth (Pennsylvania) says:

I read the reviews and I also flip flopped the recipe and added a twist; decided to double the ingredients for the crust on top and it turned out so good"! This is a keeper!

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