Blueberry Peach Crisp

Today I had a bottle of Blueberry Tangerine water — a flavor combination that really didn’t work. It reminded me, though, of this dessert, which does work even though it seems like maybe it shouldn’t. The recipe is from my cousin Sue Thomsen.

2/3 cup brown sugar, packed

1/2 cup flour

1 3/4 teaspoon cinnamon, divided

4 tablespoons butter or margarine

3/4 cup quick cooking oats

1/2 cup sugar

3 tablespoons cornstarch

3 cups peaches, sliced (about 4 peaches)

2 cups blueberries (fresh or frozen)

Preheat the oven to 350 degrees. Butter an 8-inch round baking dish. Mix the brown sugar, flour, and 3/4 teaspoon of cinnamon in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the oats and set aside. In a separate bowl, mix the sugar, cornstarch, and the remaining teaspoon of cinnamon. Add the peaches and blueberries and gently toss until evenly coated. Spread this into the baking dish and sprinkle the oats mixture on top. Bake for 30 minutes or until the syrup is thickened and golden brown. Serve warm with ice cream.

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