Martha White

Gluten Free* Blueberry Peach Crisp

Prep 15 min.
Cook 35 min.
Yield 8 servings


  • 3 cups fresh blueberries
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 (29 oz.) can sliced peaches in heavy syrup, drained
  • 1 package Martha White® Gluten Free Blueberry Flavored Muffin Mix
  • 1 teaspoon ground cinnamon
  • 1 egg
  • 1/4 cup butter, melted
  • vanilla ice cream

Preparation Directions

  1. HEAT oven to 350°F. Stir blueberries, sugar and cornstarch in medium bowl until coated. Place in 8-inch square baking dish. Top evenly with peaches.
  2. COMBINE muffin mix and cinnamon in medium bowl. Stir in egg with fork until crumbly. Sprinkle evenly over peaches. Drizzle evenly with butter.
  3. BAKE 30 to 35 minutes or until topping is golden brown. Cool 30 minutes. Serve with ice cream.