Recipe Page

Blueberry Peach Crisp

KIMBERLY CRYER

BATON ROUGE, LOUISIANA

Ingredients

½ cup oatmeal

½ cup brown sugar

¼ cup flour

¼ cup margarine, cut up

1/3 cup walnuts, chopped

¼ cup sugar

3 tablespoons flour

½ teaspoon cinnamon

2 cups frozen blueberries, thawed

3 cups frozen peaches, thawed, sliced

Directions:

Preheat oven to 350 degrees.

Combine oats, brown sugar, and flour.

Cut margarine with pastry blender or fork until well blended and moist enough to form a ball.

Add chopped walnuts.

Toss undrained blueberries and peaches with sugar, flour, and spices. 

Pour in an 8-inch by 8-inch baking dish. Scrape the bowl well.

Sprinkle crumb mixture evenly over fruit and bake for 35-40 minutes or 

until golden brown. ∆

Pineapple Lush Trifle

Ingredients

1 box instant vanilla pudding mix

6 oz pineapple juice

20 oz crushed pineapple

16 oz whipped topping, lite, thawed

1 Angel food cake, sugar free, 9 ounces, cubed Instructions

In a large bowl, mix pudding mix, pineapple juice and crushed pineapple. Fold in whipped topping. In a trifle dish layer 2 cups of pineapple mixture, half the angel food cake, cups of pineapple mixture, remaining angel food cake and top with the remaining pineapple mixture. Chill in the refrigerator until ready to eat or serve.

Serves: 12-1 cup servings ∆

   KIMBERLY CRYER: LSU AgCenter