- 7 small peaches, peeled and cut into cubes
- 2 cups blueberries, washed and dried
- 1 Tbsp sugar
- 3 Tbsp lemon juice
- 1 Tbsp cornstarch
- Pinch salt
- Pinch cinnamon
- Pinch nutmeg
- ¾ cup rolled oats (not instant)
- ½ cup flour
- 2/3 cup brown sugar
- 1/8 tsp salt
- 1 tsp cinnamon
- 2/3 cup pecans, finely chopped (optional)
- 6 Tbsp butter, chilled, cut into 12 pieces
Preheat oven to 350 degrees.
Toss peaches and blueberries with 1 Tbsp sugar in a medium size bowl and let sit for 30 minutes, stirring occasionally. Drain and save ¼ cup juice.
Mix saved juice with lemon juice, cornstarch, pinch salt, cinnamon and nutmeg in medium bowl. Mix together with fruit and pour into 8” square baking dish.
Combine oats, flour, brown sugar, salt, cinnamon and pecans (if using). Cut in butter until mixture has crumbles the size of peas. Cover top of fruit with crumbles.
Place baking dish on cookie sheet lined with parchment paper. Bake for 30-40 minutes until top is brown and fruit is bubbly. Enjoy with fresh whipped cream or vanilla ice cream.
From our test kitchen to yours, this recipe was hand-crafted with love by our Editor, Lauren Titus.