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Peach and Blueberry Crisp recipe

A delicious, wholesome peach and blueberrycrisp enriched with brown rice in its filling and whole wheatin its crumb topping.

Recipe: Peach and BlueberryCrisp

2 cups cooked brown rice
1 (6-ounce) can sliced peaches in juice, drained and cut intosmall chunks
1 cup fresh blueberries*
1/4 cup plus 2 tablespoons firmly packed brown sugar -divided use
Vegetable cooking spray
1/4 cup whole-wheat flour
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
3 tablespoon margarine

  • Combine rice, peaches, blueberries and2 tablespoons sugar.
  • Coat 6 individual custard cups or 1 1/2-quartbaking dish with cooking spray. Place rice mixture in cups orbaking dish, set aside.
  • Combine flour, walnuts, cinnamon and remaining1/4 cup sugar in mixing bowl. Cut in margarine with pastry blenderuntil mixture resembles coarse meal. Sprinkle over rice mixture.
  • Bake at 375°F (190°C) for 15 to20 minutes or until thoroughly heated. Serve warm.

    Makes 6 servings.

    *Frozen unsweetened blueberries may besubstituted. Thaw and drain before using.

    Recipe provided courtesy of the USA RiceFederation.

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  • Comments

    1 Comment


    Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture.

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