• 5-6 thinly sliced peaches peeled and pit removed.
• 1 cup fresh blueberries, washed
• 2 Tbsp lemon juice
• 1 Tbsp cornstarch
• 1/2 cup old-fashioned rolled oats
• 1/2 cup whole wheat flour
• 1/4 cup brown sugar
• ½ tsp cinnamon
• 1/8 tsp salt
• ¼ cup cold butter

Instructions

1. Preheat oven to 375F. Coat the bottom and sides of a 8”x 8” glass pan with non-stick cooking spray. Then gently mix peaches, blueberries, lemon juice and cornstarch in large bowl.

2. In a medium-sized bowl, add rolled oats, flour, sugar, and salt. Pulse in a food processor. Grate butter into flour mixture. Pulse until crumbly, use a pastry cutter, or mix with your hands. The mixture should be lumpy and crumbly, hence a crumble.

3. Pour peach mixture into greased pan and spread evenly. Cover fruit mixture with prepared crumble. I put small dots of butter on top.

4. Put a baking sheet under the pan in case it boils over. Bake for one hour, or until the top is slightly browned and the juices from the fruit are bubbling.

5. Allow to cool for 15 minutes before serving. Serve alone or top with vanilla ice cream or yogurt. Refrigerate leftovers.

How To Peal Peaches Easily

Bring a pot of water to a boil. Lower peaches gently into boiling water. Do not crowd the pot. Boil for 2-3 minutes. Remove peaches and place in ice water to stop the cooking. Keep the water boiling.

If peach skin doesn't slip off easily, into the boiling water again! Place in ice water. Repeat until the skin slips off easily.