Alaska Wild Blueberry Peach Crisp - cooking recipe

Ingredients

5 cups blueberries (frozen or thawed)
1 lb frozen peaches, roughly chopped
4 tablespoons sugar or 4 tablespoons Splenda granular, sugar substitute
3 tablespoons flour
1 cup rolled oatmeal
1 cup brown sugar, packed
1/2 cup flour
1/2 teaspoon ground cinnamon
1/2 cup margarine or 1/2 cup butter
1/2 cup pecans, chopped or 1/2 cup low-fat granola

Preparation

Preheat oven to 375 deg.
Wash blueberries right before using and drain. Combine blueberries with chopped peaches. Toss with sugar or Splenda and flour. Place in the bottom of 9x13 or large casserole dish.
In a separate bowl, combine oats, brown sugar, flour and cinnamon. Cut in butter using pastry blender or two forks until mixture resembles peas. Gently mix in pecans or granola.
Top fruit in casserole dish with the oats/brown sugar topping.
Bake in oven for 45 minutes or until peaches are tender and topping is golden and crunchy. Serve warm with cream or whipped topping if desired.