C.W. Worth House Bed and Breakfast

Recipe of the Week–Blueberry/Peach Crisp

Blueberry/Peach Crisp
12 peaches—peeled and sliced
2-3 cups blueberries
2 T. lemon juice
1 t. cinnamon
¼ C. brown sugar
2 T. flour

¾ C. flour
¾ C. oatmeal uncooked
½ C. brown sugar
¼ t. salt
1 t. cinnamon
1 stick butter, room temp.

Mix peaches and frozen blueberries together. Add lemon juice (on door in fridge), cinnamon and ¼ C. brown sugar. Mix well. Place into 9 x 13 baking dish sprayed with PAM.

In another bowl combine ½ C. flour, oats, ½ C. brown sugar and 1 stick of butter. Combine with pastry blender until mixture becomes crumbly.

Cover fruit completely with topping mixture.

Bake uncovered in 350-degree oven for 40 minutes. Allow 15-20 minutes to rest/cool before dishing up. Serves 12

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