Two summer favorites -- peaches and blueberries -- come together in this crisp, a fruit dessert sprinkled with a streusel topping.
20m
PREP TIME
45m
COOK TIME
316
CALORIES
11
INGREDIENTS
Two summer favorites -- peaches and blueberries -- come together in this crisp, a fruit dessert sprinkled with a streusel topping.
20m
PREP TIME
45m
COOK TIME
316
CALORIES
11
INGREDIENTS
Ingredients 6 Servings
- Peach Blueberry Filling
- 4 cups peeled sliced peaches
- 1 cup blueberries
- 1 tablespoon lemon juice
- 1/2 teaspoon McCormick® All Natural Pure Vanilla Extract
- 3 tablespoons cornstarch
- 2 teaspoons McCormick® Ground Cinnamon
- Streusel Topping
- 1/2 cup flour
- 1/2 cup quick-cooking oats
- 1/2 cup firmly packed light brown sugar
- 1 teaspoon McCormick® Ground Cinnamon
- 6 tablespoons cold butter, cut into chunks
INSTRUCTIONS
- 1 Preheat oven to 350°F. For the Peach Blueberry Filling, 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.
NUTRITION INFORMATION
(per Serving)
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