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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Peach-Blueberry Crisp

Makes: 6 servings
Serving size: 3/4cup
Prep 20 mins Bake 350° 25 mins
Peach-Blueberry Crisp
Ingredients
  • 3  cups  sliced, peeled fresh peaches (3 medium)
  • 2  cups  fresh blueberries
  • 1/2  teaspoon  ground nutmeg
  • 1/2  cup  regular rolled oats
  • 1/2  cup  chopped almonds
  • 1/3  cup  packed brown sugar
  • 1/4  cup  flaked coconut
  • 1/2  teaspoon  ground cinnamon
  • 1/4  cup  butter, melted
  • 1  cup  frozen light whipped dessert topping, thawed
  •  Grated whole nutmeg
Directions

1. Preheat oven to 350 degrees F. In three 6 1/2-inch ovengoing skillets or a 2-quart baking dish combine peaches and blueberries. Sprinkle with ground nutmeg.

2. For topping, in a medium bowl stir together oats, almonds, brown sugar, coconut, and cinnamon. Drizzle with melted butter; toss gently to coat. Sprinkle topping over fruit.

3. Bake for 25 to 35 minutes or until peaches are tender and topping is golden. If necessary to prevent overbrowning, cover loosely with foil for the last 10 minutes of baking.

4. Serve warm. Top each serving with whipped topping and sprinkle with grated nutmeg.

Nutrition Facts (Peach-Blueberry Crisp)
  • Servings Per Recipe 6,
  • cal. (kcal) 322,
  • Fat, total (g) 16,
  • chol. (mg) 20,
  • sat. fat (g) 8,
  • carb. (g) 43,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 27,
  • pro. (g) 5,
  • vit. A (IU) 515,
  • vit. C (mg) 10,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 19,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 82,
  • Potassium (mg) 336,
  • calcium (mg) 54,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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