- 2 cups STATELINE BLUEBERRIES
- 2 pounds ripe peaches, peeled, pitted and cut inot 1/2 inch slices
- 1/4 cup sugar
- 1/3 cup peach nectar
- 1 TBSP fresh lemon juice
- 2 TBSP + 1/2 cup all purpose flour
- 1/4 cup rolled oats
- 2 TBSP granulated sugar
- 2 TBSP packed brown sugar
- 1/2 tsp. ground cinnamon
- 3 TBSP cold butter, cut into small pieces
Coat a 9 x 9 inch baking dish with non-stick cooking spray. In a large bowl, mix the peaches, STATELINE BLUEBERRIES, sugar, peach nectar, lemon juice and 2 Tablespoons of the flour. Transfer to the baking dish.
Preheat oven to 375 degrees (F). In a medium bowl, mix the oats, granulated sugar, brown sugar, cinnamon and the remaining 1/2 cup of flour. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over the fruit.
Bake at 375 for 30 minutes, or until the fruit is bubbling and the topping is lightly browned.
Serve warm or enjoy cold, the crisp keeps well for several days. Vanilla ice cream makes a nice accompaniment.
Hint: to pell fresh peaches, drop them into boiling water for 20 seconds. Remove with a slotted spoon and run under cold water. The skin will come off easily with a paring knife.