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Preheat the oven to 375F
Coat a 9x9" baking dish with cooking spray.
2 lbs. peaches, peeled, pitted and cut into 1/2" slices
2 cups blueberries
1/3 cup apricot nectar or peach nectar
1/4 cup granulated sugar
2 tbsp. + 1/2 cup whole grain pastry flour
1 tbsp. lemon juice
1/4 cup old-fashioned rolled oats
1/4 cup packed light brown sugar
3 tbsp. chilled butter, cut into small pieces
1/2 tsp. ground cinnamon
8 servings
In a large bowl, mix the peaches, blueberries, nectar, granulated sugar, 2 tbsp. of the flour, and the lemon juice.
Place in the prepared baking dish.
In a medium bowl, combine the oats, brown sugar, butter, cinnamon and the remaining 1/2 cup flour.
Mix with your fingers to form crumbs.
Sprinkle over the peach mixture.
Bake for 45-50 minutes, or until the top is lightly browned.
Cool on a rack for 10 minutes before serving.
Coat a 9x9" baking dish with cooking spray.
2 lbs. peaches, peeled, pitted and cut into 1/2" slices
2 cups blueberries
1/3 cup apricot nectar or peach nectar
1/4 cup granulated sugar
2 tbsp. + 1/2 cup whole grain pastry flour
1 tbsp. lemon juice
1/4 cup old-fashioned rolled oats
1/4 cup packed light brown sugar
3 tbsp. chilled butter, cut into small pieces
1/2 tsp. ground cinnamon
8 servings
In a large bowl, mix the peaches, blueberries, nectar, granulated sugar, 2 tbsp. of the flour, and the lemon juice.
Place in the prepared baking dish.
In a medium bowl, combine the oats, brown sugar, butter, cinnamon and the remaining 1/2 cup flour.
Mix with your fingers to form crumbs.
Sprinkle over the peach mixture.
Bake for 45-50 minutes, or until the top is lightly browned.
Cool on a rack for 10 minutes before serving.
