4 med. peaches, unpeeled and sliced thin
1/2 C fresh blueberries
2 teaspoons lemon juice
1 C water
1/3 C sugar
1 teaspoon cinnamon
1 1/2 tablespoons cornstarch or arrowroot
Oat Crumb Topping
2 tablespoons flour
1/3 C rolled oats
1/4 C brown sugar
2 teaspoons cinnamon
3 tablespoons canola oil
Makes 4 Servings
Preheat oven to 350° F. Grease a casserole dish with a little oil. In a saucepot over medium heat, combine together peaches, blueberries, lemon juice, water, sugar, cinnamon and cornstarch. Cook over medium heat until mixture thickens, about 5-8 minutes. Pour the hot fruit into a casserole dish. In a small bowl, mix together the flour, oats, sugar and cinnamon for the crumb topping. Add the oil and mix well with a fork. Sprinkle the topping over the peaches and bake for 10-15 minute until peaches are bubbly and the crisp topping is lightly browned.
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