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Peach Blueberry Crisp Recipe

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www.mccormick.com
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Recipe and photo courtesy of www.mccormick.com
Two summer favorites -- peaches and blueberries -- come together in this crisp, ......
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Servings:
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Ingredients
  • 4 cups peeled sliced peaches
  • 1 cup blueberries
  • 1 tablespoon lemon juice
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 3 tablespoons cornstarch
  • 2 teaspoons McCormick® Cinnamon, Ground
  • Streusel Topping:
  • 1/2 cup flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup firmly packed light brown sugar
  • 1 teaspoon McCormick® Cinnamon, Ground
  • 6 tablespoons cold butter, cut into chunks
Directions
PREP
20 mins
COOK
45 mins
1. Preheat oven to 350°F. Toss fruit with lemon juice and vanilla in large bowl. Mix cornstarch and 2 teaspoons cinnamon in small bowl. Sprinkle over fruit; toss to coat well. Spoon into lightly greased 11x7-inch baking dish.

2. For the Streusel Topping, mix flour, oats, brown sugar and 1 teaspoon cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until coarse crumbs form. Sprinkle evenly over fruit.

3. Bake 40 to 45 minutes or until fruit is tender and topping is golden brown. Serve warm with ice cream or whipped cream, if desired.Triple Berry Crisp: Prepare as directed. Use 2 cups each blueberries, sliced strawberries and raspberries.
Two summer favorites -- peaches and blueberries -- come together in this crisp, a fruit dessert sprinkled with a streusel topping.
Nutrition (per serving)
Calories: 316 Calories
Fat: 12 Grams
Protein: 3 Grams
Cholesterol: 30 Milligrams
Carbohydrates: 49 Grams
Sodium: 89 Milligrams
Fiber: 4 Grams
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