LuAnn's Peach and Pudding Crisp

One of my very favorite fruit crisps! I served this to GourmetGal and her husband the first time they visited us and later posted the recipe on Cook n Chat, in honor of GG's birthday. Here it is in case some may have missed it then.

Yield: 6 to 8 servings

Ingredients

Fruit

• 1 quart sliced fresh peaches + 1 or 2 cups fresh or frozen blueberries, if available
• 1/4 - 1/2 cup fruit juice (I used orange juice)
• 1/4 to 1/2 cup brown sugar, if your taste requires it
• 2 small packages instant butterscotch pudding mix (dry, not prepared), divided

Crisp Topping

• 1 cup whole wheat flour (or 1/2 each white and whole wheat)
• 1 1/2 cup dry quick-cooking oats
• 1/2 cup brown sugar
• 1/2 cup margarine, melted
• 1/4 cup vegetable oil
• 1/2 to 1 teaspoon salt
• 2 teaspoons cinnamon

Instructions

1. Preheat the oven to 350 degrees F.
2. In a shallow 2 -quart casserole, stir together the fruit, juice, sugar if using, and 2 tablespoons of the pudding mix (reserve the remaining pudding mix for the crisp topping); set aside.
3. In a separate bowl, stir together all topping ingredients (including the reserved pudding mix) until crumbly.
4. Sprinkle over the fruit. Bake in the preheated oven for about 45 minutes, or until bubbly hot and crisp topping is lightly browned.
5. Serve warm with ice cream or frozen yogurt, if desired.

Attribution

Very loosely based by LuAnn Bermeo from Favorite Recipes from Quilters by Stoltzfus, 1992.