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Wednesday, June 01, 2011

Peach Blueberry Coconut Crisp

Happy Birthday TaMara!Image by jeffreyw via Flickr

This recipe takes your ordinary crisp to a new level with its addition of wonderful shredded coconut.
There is an orchard sitting peacefully in the heart of Fort Mill, SC. Fresh peaches sweetened by the Carolina sun grow on trees that have rested on this land for generations. Whenever I smell or taste peaches, I think of home...

Makes 6 servings

1/2 cup sugar
3 tablespoons cornstarch
2 teaspoons cinnamon ground
½ teaspoons nutmeg
4 cups peaches chopped or sliced , can be frozen
2 cups of blueberries
1/2 cup brown sugar packed
1/4 cup oats
3 tablespoons flour
2 tablespoons butter or margarine, melted
1/2 cup pecans chopped
½ cup of shredded coconut
Vanilla ice cream


Preheat oven to 350°. Butter an 8 1/2 x 2-inch round baking dish.

In a large bowl, mix sugar, cornstarch, and 1 teaspoon of the cinnamon. Add Peaches and blueberries; toss until evenly coated. Place in baking dish; set aside.

In a medium bowl, mix brown sugar, oats, flour, and remaining 1 teaspoon cinnamon. Stir in butter until evenly moistened. Stir in pecans. Spoon over fruit.

Bake 45 minutes or until bubbly. Cool 10 minutes before serving. Serve with good old fashioned Vanilla ice cream.

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