Blueberry-Peach Crisp

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* Exported from MasterCook *

 

Blueberry-Peach Crisp

 

Recipe By :Karen Alexander, M.A.

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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5 sliced, peeled fresh or frozen peaches -- thawed

2 cups fresh or frozen blueberries -- thawed

3 tablespoons flour

3 tablespoons Sucanat -- 3 to 4 tablespoons

Topping:

1/4 cup firmly packed Sucanat

1/2 cup quick-cooking rolled oats

2 tablespoons flour

1 teaspoon cinnamon

1/2 teaspoon allspice

1 jar baby food prunes

 

Preheat the oven to 350F.

 

In a 2-quart baking dish, combine the peaches, blueberries, flour, and Sucanat.

Toss together well.

 

In a small bowl, combine all topping ingredients except prune puree. Mix well.

Cut in the puree with a fork until the mixture is crumbly. Sprinkle over fruit.

 

Bake for 30 minutes.

 

Variations: use bananas and peaches, or pears and blueberries.

 

Source:

" Kitchen in the Clouds "

Copyright:

" 2001 by Karen Alexander, M.A. "

 

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Per Serving (excluding unknown items): 230 Calories; 1g Fat (2.4% calories from

fat); 5g Protein; 53g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 8mg

Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Fruit; 0 Fat.

 

NOTES : Absolutely delicious!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0