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Fresh Berry & Peach Crisp

Ingredients

  • 6 peaches, gently scrubbed (or substitute pears, plums, nectarines, or any desired combination)
  • 1 pint (about 2 cups) fresh berries (raspberries, blueberries, strawberries, blackberries or any desired combination
  • 3 tbsp (45 mL) Crosby’s Fancy Molasses
  • 2 tbsp (30 mL) sugar
  • 1 cup (250 mL) Robin Hood® Original All Purpose Flour
  • 1 cup (250 mL) Robin Hood® Oats
  • 1/2 cup (125 mL) brown sugar
  • 1/2 cup (125 mL) Becel® Buttery Taste margarine or Becel® Original margarine

Directions

1. Preheat oven to 375°F (190°C).
2. Cut peaches off the pit and slice into 8 wedges each. Toss in a bowl with fresh berries, molasses and sugar.
3. Spoon mixture into a baking dish.
4. In another bowl combine the flour, oats and brown sugar. Add in margarine.
5. Sprinkle the mixture over the fruit and bake for 35 minutes or until bubbly.

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Related Recipes

Fresh Berry & Peach Crisp

Ingredients

  • 6 peaches, gently scrubbed (or substitute pears, plums, nectarines, or any desired combination)
  • 1 pint (about 2 cups) fresh berries (raspberries, blueberries, strawberries, blackberries or any desired combination
  • 3 tbsp (45 mL) Crosby’s Fancy Molasses
  • 2 tbsp (30 mL) sugar
  • 1 cup (250 mL) Robin Hood® Original All Purpose Flour
  • 1 cup (250 mL) Robin Hood® Oats
  • 1/2 cup (125 mL) brown sugar
  • 1/2 cup (125 mL) Becel® Buttery Taste margarine or Becel® Original margarine

Directions

1. Preheat oven to 375°F (190°C).
2. Cut peaches off the pit and slice into 8 wedges each. Toss in a bowl with fresh berries, molasses and sugar.
3. Spoon mixture into a baking dish.
4. In another bowl combine the flour, oats and brown sugar. Add in margarine.
5. Sprinkle the mixture over the fruit and bake for 35 minutes or until bubbly.