Peach Blueberry Crisp

The girls and I had a long week last week, with testing for school and a lot of travel. We ate too much convenience food and drank more than our share of Chic-Fil-A lemonade.

By Thursday  night at 6:30, when we finally arrived home and were done with tests, it was time for some home cooked food. We didn’t have much in the fridge, because I simply hadn’t gone grocery shopping that week, but we did have some frozen things, some baking ingredients and some home-canned foods.

I threw together a quick Peach Blueberry Crisp that felt like coming home. The smell of it baking and the warm gooey-ness of eating it was a perfect end to the week.

Ingredients: 

1 quart canned peaches, drained

1 1/2-2 cups frozen or fresh blueberries

For topping:

2 cups rolled oats

1/2 cup brown sugar

4 tbsp softened butter

2 tsp. cinnamon

To Do:

  1. In baking dish (I used a pie plate), add drained peaches and blueberries.
  2. In separate bowl add topping ingredients and,using a fork, combine well until achieving a crumb like mixture.
  3. Sprinkle topping over peaches and blueberries.
  4. Bake at 350 degrees F for about 25 minutes.
  5. Serve warm with whipped cream or ice cream.

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