| Yield 1X: | 50.50 | oz | Allergens: | ||
| Portion: | 8 | oz | Gluten, butter | ||
| Portions: | 6 | ||||
| Shelf life: | 2 days | ||||
| Date: | 7.16.18 | ||||
| Peach and Blueberry Crisp Filling | ||||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Peach wedges, frozen | 2 | 4 | 6 | |||
| Blueberries, frozen | 10.00 | 1 | 4.00 | 1 | 14.00 | |
| AP flour | 3.00 | 6.00 | 9.00 | |||
| Granulated sugar | 3.50 | 7.00 | 10.50 | |||
| Lemons, zest and juice (each) | 2.00 | 4.00 | 6.00 | |||
Carefully measure and prepare all ingredients. Combine in suitable bowl, and toss to distribute evenly. Allow fruit to defrost until the peaches are soft.
Divide the fruit evenly into crisp molds, and press down. Wipe the sides and edges clean, then cover completely with strusel crumbles.
Bake for 35 minutes at 400 F. or until the strusel is golden brown. Cool completely, then cover individually with plasstic wrap. Refrigerate.