Post by April B. on Feb 26, 2003 9:42:24 GMT -6
Blackberry-Peach Crisp
Serves 8
2 ½ cups blackberries*
1 Tbs. cornstarch
3 cups sliced peaches*, about 3 medium
3/4 c. packed brown sugar
½ c. whole wheat flour
½ c. regular oats
1/4 c. butter
3/4 tsp. ground cinnamon
½ tsp. ground nutmeg
*Substitute
1 pkg. frozen (16 ounces)blackberries, thawed, and
1 pkg. frozen sliced (16 ounces)peaches, thawed.
Heat oven to 375 degrees.
Place blackberries in large bowl.
Sprinkle with cornstarch.
Mix until blackberries are coated.
Stir gently the peaches in.
Place fruit in ungreased square baking dish, 8 X 8 X 2 inches.
Mix remaining ingredients and sprinkle over fruit.
Bake about 30 minutes or until topping is golden brown and fruit is tender.
Note: From April I have used Nectarines
Serves 8
2 ½ cups blackberries*
1 Tbs. cornstarch
3 cups sliced peaches*, about 3 medium
3/4 c. packed brown sugar
½ c. whole wheat flour
½ c. regular oats
1/4 c. butter
3/4 tsp. ground cinnamon
½ tsp. ground nutmeg
*Substitute
1 pkg. frozen (16 ounces)blackberries, thawed, and
1 pkg. frozen sliced (16 ounces)peaches, thawed.
Heat oven to 375 degrees.
Place blackberries in large bowl.
Sprinkle with cornstarch.
Mix until blackberries are coated.
Stir gently the peaches in.
Place fruit in ungreased square baking dish, 8 X 8 X 2 inches.
Mix remaining ingredients and sprinkle over fruit.
Bake about 30 minutes or until topping is golden brown and fruit is tender.
Note: From April I have used Nectarines
