Peach and Blueberry Crisp with Crunchy Topping

 

4

medium peaches, peeled, sliced (2 3/4 cups)

1

cup fresh blueberries or Cascadian Farm® frozen organic blueberries, thawed, drained

2

tablespoons packed brown sugar

2

tablespoons orange juice

1

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

1

cup crispy whole wheat and rice flake cereal with honey-flavored nuts, slightly crushed

1/3

cup chopped pecans

3/4

cup frozen (thawed) fat-free whipped topping

• 1 Heat oven to 375°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish or 11x7-inch (2-quart) glass baking dish with cooking spray.
• 2 Place peaches and blueberries in baking dish. In small bowl, mix brown sugar, orange juice, cinnamon and nutmeg; drizzle over fruit.
• 3 Bake 15 minutes. Sprinkle with crushed cereal and pecans. Bake 10 to 15 minutes longer or until peaches are tender when pierced with a fork. Serve warm or cold with whipped topping.