Peach and Blueberry Crisp the Editors of Publications International, Ltd.
Peach and Blueberry Crisp
Makes 4 servings
|3||cups fresh or thawed frozen sliced peeled peaches, undrained|
|1||cup fresh or thawed frozen blueberries, undrained|
|2||tablespoons granulated sugar|
|1/4||teaspoon ground nutmeg|
|2||tablespoons uncooked old-fashioned oats|
|2||tablespoons crisp rice cereal|
|2||tablespoons all-purpose flour|
|1||tablespoon packed brown sugar|
|1||tablespoon reduced-fat margarine, melted|
|1/8||teaspoon ground cinnamon|
- Preheat oven to 375°F. Combine peaches and blueberries in ungreased 8-inch round baking pan. Combine granulated sugar and nutmeg in small bowl. Sprinkle over fruit; toss gently to combine.
- Combine oats, rice cereal, flour, brown sugar, margarine and cinnamon in small bowl. Sprinkle over fruit. Bake, uncovered, 35 to 40 minutes or until peaches are tender and topping is golden brown.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||11 %|
Check out more recipes for Cobblers & Crisps