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Peach and Blueberry Casserole Recipe

This recipe uses fruits that are grown locally and available fresh at the same time of year. Try serving this "casserole" with vanilla ice cream— it's mmm-good!

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Peach and Blueberry Casserole Recipe

Prep: 15 min. Bake: 35 min.

Yield: 6-8 Servings

15 35 50

Ingredients

6 cups sliced fresh or frozen peaches (about 6 large)
2 cups fresh or frozen blueberries
3/4 cup sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, lightly beaten
5 tablespoons butter, melted
TOPPING:
3/4 teaspoon sugar
3/4 teaspoon ground cinnamon

Directions

Place peaches in a greased 2-qt. casserole. Top with blueberries. Sprinkle with 2 tablespoons of sugar. Set aside. In a medium bowl, combine flour, baking powder, salt and remaining sugar. Add egg and cut into flour mixture until coarse crumbs form. Sprinkle over fruit. Drizzle melted butter over all. Combine topping ingredients; sprinkle on top. Bake at 375° for 20 minutes. Increase oven temperature to 400° and bake an additional 12-15 minutes or until lightly browned. Yield: 6-8 servings.

Nutritional Facts 1 serving (1/4 cup) equals 279 calories, 8 g fat (5 g saturated fat), 46 mg cholesterol, 279 mg sodium, 51 g carbohydrate, 4 g fiber, 4 g protein.

Originally published as Peach and Blueberry Casserole in Bountiful Harvest Cookbook , p85