Fresh blueberries, blackberries and peaches are baked with a crispy rolled oats topping. Nothing says summer quite like this dessert! Be sure to serve it warm with some homemade vanilla ice cream.
Preheat oven to 350 degrees. Butter an 8-inch square baking dish. Put the berries and peaches in a large bowl. Add the lemon juice, flour and sugar to the bowl. Gently toss and let sit for a few minutes until the sugar dissolves and the mixture thickens.
Meanwhile, combine the rolled oats, flour, cinnamon, brown sugar, butter and salt with a pastry blender or a fork. Mix together until the mixture is crumbly.
Pour the fruit with all the juices into the prepared baking pan. Evenly distribute the topping over the fruit. Bake at 350 degrees for 25 to 30 minutes, until the top is brown and the berries begin to bubble up through the topping. Serve warm or at room temperature with vanilla ice cream (homemade is best).
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I did not have enough of the fruit called for so filled in with a white peach, a nectarine and raspberries.
Very yummy warm with double vanilla ice cream.
I did bake about 10 minutes longer because the fruit was not hot in middle. The only thing I did not like was the topping seemed uncooked under the crunch top.
Next time I’ll use bigger dish or less topping.
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