Nothing says summer like peaches, and although many baked fruit desserts are wonderful, served warm they don’t help those of us who keep the thermostat on the high end stay cool. So I thought I’d come up with a little fruit crunch specifically designed to be eaten cool. With its quick stay in the oven, the fruit doesn’t lose its shape & texture, and the flax topping provides a happy, healthy crispiness. A night in the fridge firms it up nicely, and with a cold glass of milk, maybe you can even turn the A.C. off!
Peach Blueberry Oat Crunch
1 cup oats
1/2 cup flour
3/4 cup dark brown sugar
1 teaspoon ground allspice
1/4 teaspoon ground cloves
8 tablespoons butter, well chilled
2 pounds fresh peaches, pitted & cut into eighths
1-1/2 cups fresh blueberries
1/4 cup toasted flax seeds
Combine oats, flour, brown sugar, & spices in medium bowl. Cut butter into 1/2-inch bits and blend into oats mixture, using a pastry blender, two knives, or your impeccably clean (and not too hot) fingers. Press half of mixture in bottom of 9-inch square glass baking dish. Arrange peach pieces on top of oat mixture, then scatter blueberries into the gaps. Press remaining oat mixture onto fruit and sprinkle flax seeds on top of that. Bake in 400º oven until brown & crispy, but not burned, about 30 – 40 minutes. Remove from oven, allow to cool, then refrigerate for at least 12 hours.