Serves 8
- 6 cups (1.5 litres) of peeled and sliced peaches
- 2 cups (500 ml) blueberries
- ¼ cup (50 ml) white granulated sugar
- 1 Tbsp. (15 ml) cornstarch
- 1 cup (250 ml) all-purpose flour
- 3/4 cup (175 ml) large flake oats
- 1/3 cup (75 ml) dark brown sugar
- 1/2 cup (125 ml) cold butter cut into pieces
- 1/2 tsp. cinnamon (optional) 1/2 cup (125 ml) sliced almonds
*frozen peaches work very well
1. Place peaches in a mixing bowl with the blueberries.
2. Add the sugar and cornstarch and stir gently until combined.
3. Place mixture into a lightly greased shallow oven-proof dish.
4. To prepare the topping, place the flour, oats, butter, brown sugar and cinnamon (if using) in a bowl. Using your fingertips, mix together until crumbly.
5. Stir in nuts and spoon topping evenly over fruit mixture.
6. Place in a preheated 375F (190C) oven and bake uncovered for 40 -45 minutes or until topping is light golden and the fruit mixture just starts to bubble around the edges. Serve warm with vanilla ice cream.