Ingredients
3
cups sliced fresh peaches
1
pint blueberries
1/4
cup sugar
2
tablespoons Gold Medal™ all-purpose flour
1
teaspoon grated lemon peel
1
pouch Betty Crocker™ cornbread & muffin mix
2
tablespoons sugar
1/4
teaspoon ground cinnamon
1/4
cup cold unsalted butter, cut into cubes
Preparation
Spray 6- to 8-quart slow cooker with cooking spray. Add Fruit ingredients; toss together.
In medium bowl, mix Topping ingredients, cutting in butter with pastry blender or by crisscrossing two knives until mixture looks like coarse sand. You should be able to pinch mixture together and have it hold its shape. Scatter over mixture in slow cooker.
Cover and cook on High heat setting 2 to 2 1/2 hours or until fruit is bubbling. Serve immediately with whipped cream or vanilla ice cream, if desired.
