Alice in the Kitchen

Peach Blueberry Crisp

I LOVE a good fruit crisp.  The pumpkin apple crisp I posted last fall was easy and appropriately seasonal – and this peach blueberry crisp was the same – quick and perfect for summer.  These peaches were divine – I remembered to buy them several days in advance, so when I sliced them up, they were ripe and juicy.  And I loved the way the blueberries stained the peach skins this beautiful wine color.

You’ll need:

• 4-5 large peaches, sliced and diced
• 2-3 cups frozen blueberries
• 1/4 cup flour
• 1/4 cup brown  sugar
• 1/4 cup white sugar
• 1 yellow cake mix
• 1 stick of butter, melted
• cinnamon and brown sugar to sprinkle on top of your crisp

Preheat the oven to 350.  Combine the peaches and blueberries with the flour and sugars, and spread in a 9 x 13 pan

Spread the cake mix evenly over the fruit, and sprinkle with the extra brown sugar and cinnamon.

Pour the melted butter over top of the cake mix.

Bake for 30-40 minutes, until the fruit is bubbling up through the crust.

Serve warm and with a scoop of vanilla ice cream, if you like.  Delish!!