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Categories:Viewed: 59 - Published at: 7 years ago
Ingredients
- 2 1/2 pounds peaches or nectarines, sliced (about 2 quarts sliced fruit)
- 1 cup blueberries
- 2 tablespoons mild honey or dark agave nectar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 batch quinoa-oat crumble topping
Method
- In a large bowl, mix together the peaches or nectarines, blueberries, honey or agave nectar, cinnamon, vanilla and almond extract.
- Cover and let sit for one to two hours, in or out of the refrigerator.
- Preheat the oven to 350 degrees.
- Butter a two-quart baking dish.
- Scrape the fruit and all of the juice in the bowl into the baking dish.
- Set the baking dish on a baking sheet for easier handling, and place in the oven.
- Bake 20 to 25 minutes until the fruit is bubbling and the liquid syrupy.
- Remove from the oven, and allow to cool if desired.
- About 30 minutes before serving, spread the crumble topping over the fruit mixture in an even layer.
- Bake 20 minutes or until the fruit is bubbling and the topping is nicely browned.
- Remove from the heat, and allow to cool for at least 10 minutes before serving.
