Blueberry Peach Crisp

I love blueberries and peaches together. They compliment each other so well. I also love making crisps as they come together more quickly than say, a pie. This crisp smells wonderful as it is cooking and is hard to mess up. It is also equally wonderful if you use only blueberries or only peaches.

Peaches are in season in Colorado. My Mom buys a flat of peaches every year to share. We have been eating them fresh daily, but I reserved a few for this dessert.

Blueberry Peach Crisp

Ingredients:

3 cups peeled and diced fresh or frozen peaches
3 cups fresh or frozen blueberries
1 tbsp lemon juice (if you are using a fresh lemon juice, it is nice to add a bit of zest as well)
1/4 cup instant tapioca pearls

3/4 cup vegan margarine at room temperature (or heat in the microwave for 20 seconds if it is cold)
1 cup natural sugar
1 1/4 cup rolled oats
3/4 cup whole wheat flour (or all purpose if you prefer)
1 1/2 tsp cinnamon
pinch allspice
1/2 tsp salt

Directions:

Preheat your oven to 350 degrees, and spray a 9 x 13" casserole dish with cooking spray.

Combine the first four ingredients (peaches, blueberries, lemon juice, and tapioca) right in your casserole dish and stir to combine.

In a mixing bowl combine the margarine, sugar, oats, flour, cinnamon, allspice, and salt. Mix until it forms a crumbly dough. Sprinkle the crumbly topping dough evenly over the fruit. Bake for 45 minutes.

This is really yummy with some vegan vanilla ice cream over the top.

For 16 servings. Nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 101 g

Amount Per Serving

Calories  209 Calories from Fat  82

% Daily Value*

Total Fat  9.1g 14%

Saturated Fat  1.5g 7%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  174mg 7%

Potassium  57mg 2%

Total Carbohydrates  31.2g 10%

Dietary Fiber  2.1g 8%

Sugars  18.1g

Protein  1.8g

Vitamin A 9% • Vitamin C 40% Calcium 1% • Iron 5%

Nutrition Grade B

* Based on a 2000 calorie diet