 | | Directions |
- In a saucepan over medium heat, combine the peaches, sugar, water, cornstarch, cinnamon and vanilla.
- Cook until the peaches thicken, approximately 10 minutes.
- Add in the blueberries and cook for another 5 minutes.
- Meanwhile, in a mixing bowl, combine the oats, brown sugar, cinnamon, flour and salt. Add the cubed butter and cut the butter into the dry ingredients with a fork or pastry blender until crumbles form.
- Pour the fruit into a two quart baking dish. Sprinkle the crumbles over the fruit.
- Place the baking dish on top of a cookie sheet to help catch any drippings while baked. Place into a 350° F preheated oven for 30 minutes or until the topping is golden brown.
- Serve warm or at room temperature with vanilla ice cream or whipped cream.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Container: saucepan, mixing bowl, two quart baking dish
Servings: 12
|  | | Ingredients | | - | | 2 pounds peaches - peeled, pitted and sliced or you can use frozen |
| - | | 1/2 cup sugar - more to taste |
| - | | 1/2 cup water |
| - | | 2 teaspoons cornstarch |
| - | | 1 teaspoon cinnamon |
| - | | 1 teaspoon vanilla |
| - | | 3/4 cup blueberries - fresh or frozen |
| - | | 1 1/2 cups oatmeal - old fashioned, not the quick oats |
| - | | 1/4 cup flour |
| - | | 1 teaspoon cinnamon |
| - | | 1/2 cup brown sugar |
| - | | 1/2 teaspoon salt |
| - | | 1/2 cup butter - chilled and cut into cubes |
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