Category: Fruits

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.

Serves: 4-6

Source: Anne Marie

Ingredients

• 6 granny smith apples (pink lady, honey crisp, and other crisp apples also work well)
• 1 tablespoon pure maple syrup
• 3 tablespoons water
• 2 teaspoons cinnamon

For the Crumble Topping

• 1 cup old-fashioned or quick oats
• 1/2 cup almond flour
• 1/2 cup chopped almonds, walnuts, or pecans
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup melted coconut oil or butter
• 1/4 cup pure maple syrup

Instructions

1. .Preheat oven to 350 degrees. Peel apples and dice into cubes of approximately equal size. In a large bowl, toss with maple syrup, water, and cinnamon. Pour apples into greased 9×9 or 8×8 inch baking dish.
2. In the same (now empty) bowl, add oats, almond flour, nuts, cinnamon, salt, coconut oil or butter, and maple syrup. Stir crumble topping together and pour into baking dish on top of apples.
3. Bake at 350 degrees for 40 to 45 minutes until apples are soft, covering pan loosely with aluminum foil halfway through to prevent from over-browning.
4. Serve hot with vanilla ice cream or whipped cream.

Serves: 2 Servings

Source: Chatelaine, 2016

Ingredients:

• 2 cups frozen pitted black cherries
• 2 tablespoons of super fine sugar
• 2 tablespoons amaretto
• 1 teaspoon lemon juice

Instructions:

1. Whirl 2 cups of frozen black cherries along with 2 tablespoons of sugar in a food processor until crumbly.
2. With the motor still running, gradually add amaretto and lemon juice until smooth but not runny.

Serves: 9 x 13 Dish

Source: Parks Blueberries

Ingredients:

Fruit Base

• 9 medium peaches, sliced
• 2 cups of blueberries
• 1/4 cup of white sugar
• 1/4 cup pf brown sugar
• 1/4 cup of flour
• 1/4 teaspoon of cinnamon
• 2 tablespoons of lemon juice

Cobbler Top

• 1 1/2 cups of flour
• 1/2 cup of cornmeal
• 1/2 cup sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon salt
• 1/2 cup of butter
• 1 cup of buttermilk
• 1 teaspoon of vanilla
• 1 1/2 cup of blueberries

Instructions:

1. Preheat oven to 350°. Combine peaches and blueberries with white sugar, brown sugar, flour, cinnamon and lemon juice. Transfer to a greased 9 x 13 baking dish.
2. For cobbler top, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture resembles a course meal. Stir in buttermilk and vanilla until mixture is just combined. Fold in blueberries.
3. Drop spoonfuls over blueberry and peach mixture.
4. Bake for 50 to 50 minutes or until golden and bubbling.

Serves: 3/4 cup
Source: Canadian Living, August 2008

Ingredients:

• 3 tablespoons granulated sugar
• 1 teaspoon corn starch
• 3 tablespoons water
• 1 cup blueberries
• 1 teaspoon lemon juice

Instructions:

1. In small saucepan, whisk sugar with cornstarch; whisk in 3tbsp.(15 mL) of water.
2. Add blueberries; cook over medium-low heat, stirring constantly, until thickened and berries begin to break up, about 5 minutes. Remove from heat; stir in lemon juice. (Make-ahead: Let cool; refrigerate in airtight container for up to 4 days.)

Serves: 8 slices
Source: Anne Marie

Ingredients:

• 1 baked 9 inch pie crust
• 5 cups sliced pealed fresh peaches (8 medium peaches)
• 2/3 cup white sugar
• 2 tablespoons corn starch
• 1/4 cup water
• 2 tablespoons lemon juice

Instructions:

1. Mash 1 cup of peach slices with a fork.
2. In a small bowl, combine sugar and corn starch. Stir in water and lemon juice and mashed peaches.
3. Microwave on high 2 to 5 minutes, or until thickened, stirring every minute.
4. Spoon 2 tablespoons of peach gaze over pie crust. Place remaining peach slices into crust. Spoon glaze over peach slices, spreading carefully to cover. Refrigerate several hours.

Serves: 4 servings
Source: Anne Marie

Ingredients:

• 8 medium apples, pealed and sliced or 1 600 gram package of frozen mixed berries
• 1/4 cup brown sugar
• 1 tablespoon of flour
• 1/4 tsp. cinnamon
• 1/2 cup brown sugar
• 1/2 cup all purpose flour
• 3/4 cup of rolled oats
• 1/4 cup melted canola margarine, butter, or canola oil

Instructions:

1. Grease an 8 inch baking dish. Peal and slice apples. Combine brown sugar, flour, and cinnamon and sprinkle over apples.
2. Stir 1/2 cup of flour with rolled oats and brown sugar. Cut in 1/4 cup of canola margarine. Spread oatmeal mixture over apples and bake at 350° for 35 minutes or until apples are tender.