This easy recipe for Blueberry Peach Crisp uses no oats – has a wonderful flour/brown sugar crumble on top that gives it a warm crunch! Perfect with ice cream and can even be frozen.
It's been awhile since I've posted a recipe…mostly just because I haven't had the time to try out new things. I had a bunch of fruit that needed to be used last night, so I thought I'd try something out!
So I had (maybe) 4 cups of blueberries and 3 peaches.
I LOVE any kind of fruit crisps, so I looked it up and found this recipe online. I just kind of used it as my guide…I rarely use recipes exactly.
I cut up the peaches and washed the blueberries, mixed them in a bowl, and put in about 1/4 cup of Splenda (would have used white sugar, but we were out).
Then, I mixed 2 cups flour, 2 cups oatmeal, 1 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon nutmeg in a bowl.
Add in 1-1 1/2 cups melted margarine until the mixture is crumbly and mush-able (so technical).
Take about half of that mixture and press it into the bottom of a greased casserole dish, like a pie crust.
Cover that with all of the fruit…
…and pour the rest of the crumb mixture on top. Don't press it in, but spread it evenly over the top of the fruit.
Bake at 350 degrees for about 40 minutes.
It was SO good! My only complaint was that it was a little watery…so if you wash your fruit before, make sure it is dry before you put it in!