Nothing better in the summer than fresh fruit from a local orchard. Today's dessert stars fresh, juicy peaches and blackberries.
3 ripe peaches, peeled and sliced
1 quart blackberries, rinsed
1/2 cup flour
1-2 tsp cinnamon
1 stick butter, cut up into pieces, reserve 1/4 of it for topping
1/2 cup oats (not instant)
1/2 tsp vanilla
1/2 cup brown sugar
1 Tbsp white sugar
Blend in food processor the butter, flour, oats, cinnamon and vanilla. Butter shallow casserole and add peraches and blackberries. Sprinkle with white sugar. Spread oat topping over, covering the fruit and dot with reserved butter. Bake in preheated 350 degree oven for 25-30 min until bubbling and browned. Let cool for 10-15 min. Even better topped with vanilla ice cream.