Serves: 8
Total Calories: 266

2/3 cup brown sugar packed
1/2 cup flour
3/4 teaspoon cinnamon ground
6 tablespoons butter or margarine
3/4 cup oats
1/2 cup sugar
3 tablespoons cornstarch
1 teaspoon cinnamon ground
3 cups peaches peeled and sliced (about 4 peaches)
2 cups blueberries fresh or frozen
Ice cream or whipped cream (optional)

At least 2 hours or up to 6 hours before serving:

Preheat oven to 350°. Butter an 8 x 2-inch round baking dish. In a medium bowl, mix brown sugar, flour and cinnamon. With a pastry blender or two knives, cut in butter or margarine until mixture resembles coarse crumbs. Stir in oats set aside.

In a large bowl, mix sugar, cornstarch and cinnamon. Add peaches and blueberries gently toss until evenly coated. Spread in baking dish. Sprinkle with oats mixture. Bake for 1 1/2 hours or until syrup is thickened and clear in the center. Serve warm or at room temperature with ice cream or whipped cream.

Nutritional Facts:

Serves: 8
Total Calories: 266
Calories from Fat: 80

More Recipes from the Make And Take Cookbook Cookbook:
Blueberry-Peach Crisp
Crepes Marjorie
Lemon Angel Dessert
Pineapple Cheesecake
Strawberry Trifle