Peaches and blueberry go well together.
Serve with vanilla ice cream
Perfect way to use up peaches for delicious dessert.
You can take the skins off the peaches if you like, but I don’t think it’s necessary.
I like to make the topping extra thick, as I like the contrast between cooked fruit and crispy topping.
5 cups sliced peaches (about 5 to 6 peaches)
1 cup blueberries
1 tablespoon lemon juice
1 cup packed brown sugar
1 cup flour
1 cup large flaked rolled oats
1 cup sliced almonds
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup cold butter, cut into small pieces
Heat oven to 375°F.
Mix together peaches, blueberries and lemon juice in an 8 x 11 inch baking dish.
Combine sugar, flour, oats, almonds, cinnamon, and salt in a large bowl. Cut butter in using a pastry blender, or work the butter into the dry mixture using your fingers until it resembles a coarse breadcrumb. Sprinkle evenly over fruit.
Bake until fruit is bubbly and topping looks crunchy, about 45 minutes.
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