Serves: 6
Total Calories: 2,800

12 ripe peaches unpeeled and cubed
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
12 ounces fresh blueberries (about 1 1/2 cups)
1/2 cup Dried Peach Sauce
2 cups Nutty Dough

Preheat the oven to 350 degrees F.

Put the peaches, cinnamon, and nutmeg in a medium saucepan over high heat and cook for 5 minutes, stirring constantly. Add the blueberries and cook, stirring occasionally, for 2 minutes. Put a strainer over a medium bowl and pour the mixture through the strainer to separate the fruit from the juice. Return the juice to the saucepan. Transfer the fruit to a 13 x 9-inch baking dish. Add the Dried Peach Sauce to the juice and cook, stirring occasionally, over medium-low heat until syrupy, about 5 minutes. Pour over the fruit. Roll the dough between two pieces of plastic wrap into a rectangle about 13 x 9 inches, and carefully position it on top of the fruit. Bake for 20 minutes, until well browned. Let cool slightly before serving. Covered and stored in the refrigerator, Peach-Blueberry Crisp will keep for 4 days.

Nutritional Facts:

Serves: 6
Total Calories: 2,800
Calories from Fat: 931

More Recipes from the Bravo Cookbook:
Apple Pecan Cobbler
Apple Strawberry Gelee
Fig Pecan Bars
Mango Banana Pie
Orange Cinnamon Rice Pudding
Peach Blueberry Crisp
Sweet Yam Pie