Tuesday, August 23, 2011

Peach-Blueberry Crisp


And they're sooo good for you! They're loaded with vitamins and are high in fiber and low in fat. Recent studies tell us that of all fresh fruits and vegetables, blueberries provide the most health-protecting antioxidants, those valuable elements which prevent cancer-causing cell damage and may limit the changes wrought by age related diseases.

When a friend served me this dish, warm from the oven, topped with ice cream, I knew I had to have the recipe. It's one among many delicious recipes in my cookbook "Recipes & Recollections from The Better Baker".

(If you'd like to know more about my cookbook filled with 300 easy recipes, click here)

What a delightful combination the peaches are with the blueberries. Peaches are great for your skin too.



3 - 4 peaches, about 1-1/2#, peeled and sliced into wedges
2 c. blueberries, cleaned
1 hp. TB. cornstarch
2 TB. lemon juice
1/3 c. sugar


2/3 c. all purpose flour

1/2 c. old-fashioned oats
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
3/4 c. light brown sugar
5 TB. (unsalted) butter, cut into small pieces
Preheat oven to 350. Lightly grease a 2.5 qt. baking dish. In a large bowl, combine peaches, blueberries, cornstarch, lemon juice and sugar; set aside. In small bowl, combine flour, oats, cinnamon, nutmeg and salt; stir in brown sugar, then butter, mixing by hand until blended and crumbly. Spread fruit mixture in prepared baking dish and sprinkle with oatmeal mixture. Bake 45 minutes or until golden brown. Serve warm with ice cream or whipped topping.