Quick Blueberry-Peach Crisp
Makes 6 servingsYou can assemble this instant take on the classic baked dessert in less than 10 minutes. It's great served warm with frozen yogurt or ice cream. You'll get the benefits of eating blueberries, which have been named one of the world's healthiest foods. Blueberries rank high in antioxidants that help protect against cancer, heart disease, and other age-related diseases. All this, and blueberries are delicious, too.Frozen blueberries also work well in this recipe, so it can become a year-round favorite. See my tip for instructions on how to freeze blueberries. I always buy extra blueberries now while they are at their prime and freeze them for using later.
2 cups fresh blueberries (see Tip)
2 cups peeled and diced peaches
2 teaspoons cornstarch
2 tablespoons water
2 tablespoons firmly packed brown sugar
1 cup granola without raisinsCombine the blueberries, peaches, and 2 tablespoons water in a small saucepan. Cover and cook over medium-low heat for about 3 to 5 minutes or until the blueberries begin to burst.Stir together the cornstarch and water in a small bowl until smooth. Stir into the blueberry mixture along with the brown sugar. Cook, stirring occasionally, for about 2 to 3 minutes or until thickened.Spoon the blueberry-peach mixture into dessert bowls or plates, dividing equally. Sprinkle each serving with granola.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
2 cups fresh blueberries (see Tip)
2 cups peeled and diced peaches
2 teaspoons cornstarch
2 tablespoons water
2 tablespoons firmly packed brown sugar
1 cup granola without raisinsCombine the blueberries, peaches, and 2 tablespoons water in a small saucepan. Cover and cook over medium-low heat for about 3 to 5 minutes or until the blueberries begin to burst.Stir together the cornstarch and water in a small bowl until smooth. Stir into the blueberry mixture along with the brown sugar. Cook, stirring occasionally, for about 2 to 3 minutes or until thickened.Spoon the blueberry-peach mixture into dessert bowls or plates, dividing equally. Sprinkle each serving with granola.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
