Peach and Blueberry Crisp
A wholesome peach and blueberry crisp enriched with brown rice and topped with a whole wheat crumble topping.
2 cups cooked brown rice
1 (6-ounce) can sliced peaches in juice, drained and cut into small chunks
1 cup fresh blueberries*
1/4 cup plus 2 tablespoons firmly packed brown sugar - divided use
Vegetable cooking spray
1/4 cup whole-wheat flour
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
3 tablespoon butter or margarine
- Combine rice, peaches, blueberries and 2 tablespoons sugar.
- Coat 6 individual custard cups or 1 1/2-quart baking dish with cooking spray. Place rice mixture in cups or baking dish, set aside.
- Combine flour, walnuts, cinnamon and remaining 1/4 cup sugar in mixing bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Sprinkle over rice mixture.
- Bake in a preheated oven at 375°F (190°C) for 15 to 20 minutes or until thoroughly heated. Serve warm.
Makes 6 servings.
*Frozen unsweetened blueberries may be substituted. Thaw and drain before using.
Recipe provided courtesy of the USA Rice Federation.