Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Blueberry Peach Crisp
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- #54840
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 cups peaches, fresh or frozen, thaw if frozen-- peeled and sliced
2 teaspoons lemon juice
3 cups blueberries, fresh or frozen, thaw if frozen
3 tablespoons flour
4 tablespoons sugar
Topping
1/4 cup firmly packed brown sugar
1/4 cup quick-cooking oats
2 tablespoons flour
2 tablespoons chopped almonds
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons margarine
directions
Heat oven to 350 degrees F.
In 8-inch square (1.5 quart) baking dish, combine peaches and lemon juice; toss gently. Stir in blueberries, 3 tablespoons flour and sugar; toss with peaches.
In small bowl, combine all topping ingredients except margarine. With fork or pastry blender, cut in margarine until crumbly. Sprinkle topping over fruit.
Bake at 350 degrees F for 30 minutes or until golden brown and bubbly. If desired, serve with light frozen whipped topping, thawed or frozen yogurt.
added by
makeitdontfakeit
nutrition data
Nutritional data has not been calculated yet.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
August 13, 2008
I just made this for company and it turned out fantastic. I used 1 1/2 c blueberries and 1 1/2 c raspberries. It was a little runny but think it just needed more time to set up. We served it over a scoop of low fat ice cream and it was a huge hit!!!