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BLUEBERRY PEACH CRISP
from "The American Cancer Society's Healthy Eating Cookbook" by The American Cancer Society

Makes 8 servings
INGREDIENTS (CLICK TO BUY)

6 cups fresh peaches, peeled and sliced
2 cups fresh blueberries
1/3 cup plus 1/4 cup light brown sugar (keep separate)
2 tablespoons all-purpose flour
1 tablespoon cinnamon, divided
1 cup quick-cooking oats
3 tablespoons corn oil margarine

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PREPARATION

Preheat oven to 350°F. In a 2-quart baking dish, combine peaches and blueberries. Combine 1/3 cup of brown sugar, flour, and 2 teaspoons of cinnamon in a small bowl and mix well. Add to peaches and blueberries, tossing to mix. Combine oats, remaining 1/4 cup of brown sugar, and remaining teaspoon of cinnamon in a bowl. With a pastry blender, cut in margarine until crumbly, then sprinkle over fruit. Bake for 25 minutes or until fruit is just tender and mixture is bubbly.
Approx. per serving:
104 calories; 4 grams of fat


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Sweet 2 Eat White Peaches - $3.99/lb
 Farm Fresh, Med
 
  Organic Blueberries - $5.99/pkg
 1 pint, Organic, 1 pint
 
  Quaker Quick 1-Minute Oats - $3.99/ea
 18oz canister
 
You May Already Have
  Domino Light Brown Sugar - $1.79/ea
 1lb box
 
  Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
 2lb
 
  Spice Supreme Ground Cinnamon - $1.19/ea
 3.25oz
 
  Smart Balance 67% Buttery Spread - $4.79/ea
 15oz
 
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