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Peach Blueberry Crisp


The best of summer combined in one simple dessert. Let Mary MacLeod's crumbs do most of the work here for you. A delicious way to end a meal.


Yields8 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

 6 cups firm, ripe sliced peaches
 2 cups blueberries
 1 Tbsp lemon juice
 ½ cup sugar
 3 Tbsp corn starch or flour
 1 Tbsp finely chopped crystalized ginger
Topping
 1 ¼ cups Mary MacLeod's butterscotch crumbs
 1 cup oats
 1 tsp ground ginger
 ¼ cup cold butter

1

Preheat oven to 350°F.

2

In a large bowl, combine the peaches, blueberries, lemon juice, sugar, corn starch and ginger. Stir to combine. Spoon into a buttered oven proof casserole.

3

Make the topping by combining the Mary Macleod's butterscotch crumbs, oats, ginger and butter in a bowl. Using your fingertips, work the butter into the mixture until it is the size of small peas.

4

Evenly distribute the topping over the filling.

5

Bake in a preheated oven for 40-45 minutes or until golden on top and bubbling around the edges. Serve with ice cream.


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Ingredients

 6 cups firm, ripe sliced peaches
 2 cups blueberries
 1 Tbsp lemon juice
 ½ cup sugar
 3 Tbsp corn starch or flour
 1 Tbsp finely chopped crystalized ginger
Topping
 1 ¼ cups Mary MacLeod's butterscotch crumbs
 1 cup oats
 1 tsp ground ginger
 ¼ cup cold butter

Directions

1

Preheat oven to 350°F.

2

In a large bowl, combine the peaches, blueberries, lemon juice, sugar, corn starch and ginger. Stir to combine. Spoon into a buttered oven proof casserole.

3

Make the topping by combining the Mary Macleod's butterscotch crumbs, oats, ginger and butter in a bowl. Using your fingertips, work the butter into the mixture until it is the size of small peas.

4

Evenly distribute the topping over the filling.

5

Bake in a preheated oven for 40-45 minutes or until golden on top and bubbling around the edges. Serve with ice cream.

Peach Blueberry Crisp
IngredientsDirections