Recipe: Blueberry Peach Crisp (using oats, oven or microwave)

BLUEBERRY PEACH CRISP

FOR THE FRUIT MIXTURE
4 cups fresh or frozen peaches, peeled, sliced, thawed if using frozen peaches
2 teaspoons lemon juice
3 cups fresh or frozen blueberries, thawed if using frozen blueberries
3 tablespoons all-purpose flour
3 to 4 tablespoons sugar

FOR THE TOPPING:
1/4 cup firmly packed brown sugar
1/4 cup quick-cooking rolled oats, uncooked
2 tablespoons all-purpose flour
2 tablespoons almonds, chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons butter or margarine

FOR SERVING (OPTIONAL):
Light whipped topping or frozen yogurt

Heat oven to 350 degrees F.

In ungreased 8-inch square (1 1/2-quart) baking dish, combine peaches and lemon juice; toss gently. Add blueberries, 3 tablespoons flour and sugar; toss with peaches.

In small bowl, combine all topping ingredients except margarine. With fork or pastry blender, cut in margarine until crumbly. Sprinkle topping over fruit mixture.

Bake at 350 degrees F. for 30 minutes or until golden brown and bubbly.

If desired, serve with light whipped topping or frozen yogurt.

MICROWAVE DIRECTIONS:
Using 8-inch square (1 1/2-quart) microwave-safe dish, prepare recipe as directed above. Microwave on High for 11 to 15 minutes or until fruit is tender, rotating dish 1/4 turn once during cooking. If desired, serve with light whipped topping or frozen yogurt.

Makes 9 servings
Source: Pillsbury Healthy Baking Book