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Recipe by Charna Sheinfeld

Sweet and Tangy Peach Blueberry Crisp

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Parve Parve
Medium Medium
6 Servings
Allergens
1 Hour, 30 Minutes
Diets

Ingredients

Filling

  • 6-7 medium peaches, washed and sliced thinly

  • 1 cup blueberries

  • 1/3 cup sugar

  • 1 and 1/2 teaspoons Gefen Cornstarch

  • 2 teaspoons lemon juice

  • 1 teaspoon lemon zest

  • dash of salt

  • dash of cinnamon

Topping

  • 1 cup flour

  • 1 and 1/2 cups oats

  • 1/2 cup brown sugar

  • 1/2 teaspoon salt

Directions

For the Filling

1.

Preheat oven to 375 degrees Fahrenheit.

2.

Gently toss peaches and sugar in large bowl and let sit for 30 minutes, tossing occasionally.

3.

Drain peaches of their liquid and reserve 3 tablespoons of the peach juice; discard the remaining juice.

4.

Combine blueberries with peaches.

5.

Whisk reserved peach juice, cornstarch, lemon juice, lemon zest, salt, and cinnamon over peaches and blueberries/rhubarb.

6.

Mix everything together and pour into an 8- inch square baking dish.

For the Topping

1.

While peaches are macerating, mix all dry ingredients together.

2.

Add in butter/margarine or oil and mix until the mixture clumps into crumbly balls. Pour over fruit.

3.

Bake the crisp for 35-45 minutes or until the topping is browned and the fruit is bubbly around the edges.

Sweet and Tangy Peach Blueberry Crisp

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Rivky
Rivky
5 years ago

Canned Peaches Can I use canned peaches instead of fresh peaches? If so how much?

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Cnooymow{shman
Cnooymow{shman
Reply to  Rivky
5 years ago

Whenever I substitute canned peaches for fresh, I find that they are too liquidy.