The best of summer combined in one simple dessert. Let Mary MacLeod's crumbs do most of the work here for you. A delicious way to end a meal.
6 cups firm, ripe sliced peaches
2 cups blueberries
1 Tbsp lemon juice
½ cup sugar
3 Tbsp corn starch or flour
Topping
1 cup oats
1 tsp ground ginger
¼ cup cold butter
1
Preheat oven to 350°F.
2
In a large bowl, combine the peaches, blueberries, lemon juice, sugar, corn starch and ginger. Stir to combine. Spoon into a buttered oven proof casserole.
3
Make the topping by combining the Mary Macleod's butterscotch crumbs, oats, ginger and butter in a bowl. Using your fingertips, work the butter into the mixture until it is the size of small peas.
4
Evenly distribute the topping over the filling.
5
Bake in a preheated oven for 40-45 minutes or until golden on top and bubbling around the edges. Serve with ice cream.
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Ingredients
6 cups firm, ripe sliced peaches
2 cups blueberries
1 Tbsp lemon juice
½ cup sugar
3 Tbsp corn starch or flour
Topping
1 cup oats
1 tsp ground ginger
¼ cup cold butter
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