Peach Blueberry Crisp and Book Review

Thursday, March 17, 2016
Here is a great recipe I adapted from a fabulous new cookbook out by Judy Hannemann

Peach Blueberry Crisp and Book Review adapted from 
The Cupboard To The Table Cookbook by Judy Hannemann

1 10 ounce package frozen peaches
1 cup fresh blueberries
1/3 cup sugar
1/4 teaspoon cinnamon
4 tablespoons flour divided
1 cup quick oats
2 tablespoons cold butter
2 tablespoons sugar
2 tablespoons brown sugar

Preheat oven to 350 degrees. Grease a 1 quart casserole dish.

Mix peaches and blueberries with sugar, cinnamon, and 1 tablespoon flour. Set aside.
In a separate bowl, combine oats, butter, sugar, and 3 tablespoons flour, cutting in the butter until it's the size of small peas.

Place the peaches and blueberries in prepared pan. Top with oat meal crumbs and sprinkle with brown sugar.
Bake for 30 to 40 minutes or until fruit juice begins bubbling from the sides of the casserole and the crumbs are lightly browned.
Serve with whipped cream or ice cream.

Here is a great recipe I adapted from a fabulous new cookbook out by Judy Hannemann "The Cupboard to Table Cookbook" new on Amazon. I love her new book and she has 
an amazing BLOG called
The Midnight Baker 
you can click the highlighted name and visit her page. Easy recipes and perfect for any new cook, baker or professional. She will wow you and your family. Thank you so much for letting me review this copy. It's a great addition to my collection!


  1. Great dessert,looks scrumptious.And now heading to Midnight Baker :)

  2. This looks great with the season beginning for fresh peaches and blueberries.
    Have a beautiful weekend and blessings, xoxo Catherine


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