Peach - Blueberry Crisp

Filling:

• 6 cups sliced peaches, frozen or canned
• 2 cups blueberries, frozen or fresh
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 4 Tbsp corn starch

Mix together in a 2 L baking dish, until mixture become moist with juice.

Topping:

• 1 cup quick-cooking rolled oats
• 1 tsp cinnamon
• 1/4 cup brown sugar
• 3 Tbsp soft butter or margarine

Combine dry ingredients. With fork or pastry blender, cut in butter until crumbly.

Sprinkle over top of fruit mixture. Bake for 25 minutes in 350 F oven, or Microwave on High for 10 minutes. Serve warm or cold. Makes 8 servings.

Tip: When using frozen fruit, cook mixture in microwave on high until it thickens. I usually cook it for 5 minute, stir it; cook for another 5 minutes, stir it; cook for 2 minutes then stir it. Continue at 2 minute intervals until it thickens.

Recipe courtesy of the Fruit Wagon, Doug and Leslie Balsille