Enjoy this fruity dessert recipe for Peach and Blueberry Crisp
2 cups cooked brown rice
1 can sliced peaches in juice, drained and cut into small chunks
1 cup fresh blueberries
1/4 cup + 2 tablespoons firmly packed brown sugar, divided
vegetable cooking spray
1/4 cup whole wheat flour
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
3 tablespoon margarine
Combine rice, peaches, blueberries and 2 tablespoons sugar.
Coat 6 individual custard cups/ ramekins or baking dish with cooking spray.
Place rice mixture in cups or baking dish, set aside.
Combine flour, walnuts, cinnamon and remaining 1/4 cup sugar in mixing bowl.
Cut in margarine with pastry blender until mixture resembles coarse meal.
Sprinkle over rice mixture.
Bake at 180C for 15 to 20 minutes or until thoroughly heated through.