Blueberry Crisp

Filling

4 medium peaches, peeled & sliced
375 ml (1½ cups) blueberries or Saskatoon berries, fresh or frozen
15 ml (1 tbsp) lemon juice
30 ml (2 tbsp) flour or cornstarch
5 ml (1 tsp) cinnamon 

Topping

125 ml (½ cup) oatmeal
75 ml ( 1/3 cup) flour
2.5 ml (½ tsp) cinnamon
60 ml (¼ cup) margarine, non-hydrogenated
30 ml (2 tbsp) brown sugar
75 ml ( 1/3 cup) low-calorie sweetener with sucralose e.g. Splenda®

 

In large bowl, combine peaches, blueberries, and lemon juice.

In a separate bowl, combine flour (or cornstarch) and cinnamon. Mix into peach and blueberry mixture. Pour into 2 L (8 inch) square baking dish sprayed with non-stick cooking spray.

In a medium bowl, blend together topping ingredients until crumbly. Spoon over filling.

Bake at 190° C (375° F) for 30 minutes or until bubbling.

 

6 servings