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