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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 cup quick-cooking oats |
1/2 cup all-purpose flour |
1/2 cup packed dark brown sugar |
1 teaspoon cinnamon |
1/2 teaspoon salt |
8 tablespoons (1 stick) unsalted butter, melted |
1/4 cup sliced almonds |
1 1/2 pounds firm, ripe peaches (4 to 5) |
1/2 cup sugar |
1/4 cup all-purpose flour |
pinch of salt |
1 cup fresh blueberries |
1 cup fresh raspberries |
Directions:
1. Preheat oven to 350ºF. Lightly butter a 9-inch pie plate. Line a large, rimmed baking sheet with foil. Make topping: In a bowl, combine oats, flour, brown sugar, cinnamon and salt. Stir in butter until crumbly. Toss in nuts.
2. Make filling: Bring a large pot of water to a boil; have ready a large bowl filled with ice water. Using a sharp knife, cut a shallow X into bottom of peaches. Blanch peaches until skins begin to wrinkle, 30 to 60 seconds. Remove with a slotted spoon and place in ice water to cool. Slip off skins with your fingers; cut in half, remove pits and slice fruit into wedges.
3. In a bowl, toss peaches with sugar, flour and salt. Fold in berries. Let stand for 5 minutes. Transfer to prepared pie plate. Sprinkle with topping, place on baking sheet and bake until filling bubbles and topping is golden, 50 to 55 minutes. Let cool on a wire rack. Serve warm or at room temperature, with vanilla ice cream, if desired.
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