Peach Berry Lemon Crumble Recipe

Ingredients

5

cups sliced peeled peaches (8 medium)

1

cup fresh or frozen (thawed) blueberries

1

                        pouch Betty Crocker™ sugar cookie mix

2

teaspoons grated lemon peel

1/4

cup cold butter or margarine

Preparation

Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

In large bowl, toss peaches, blueberries, 1/2 cup of the cookie mix and 1 teaspoon of the lemon peel. Spoon mixture into baking dish.

In same bowl, place remaining cookie mix. Cut in butter, using pastry blender (or pulling 2 knives through mix in opposite directions), until mixture looks like coarse crumbs. Stir in remaining 1 teaspoon lemon peel. Sprinkle over fruit mixture.

Bake 40 to 45 minutes or until filling is bubbly and topping is golden brown. Serve warm.

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