4 to 5 cups of fresh blueberries, raspberries and sliced, peeled peaches
1/4 cup sugar
1 tablespoon of cornstarch
1 tablespoon of freshly squeezed lemon juice
3/4 cup of quick (not instant) cooking oats
1/3 cup of flour
1/4 cup of firmly packed brown sugar
1/8 teaspoon of salt
3 tablespoons of butter
Plain Greek yogurt or vanilla ice cream
METHOD:
Preheat oven to 375 degrees F.
Toss fruit, sugar, cornstarch and lemon juice in a large bowl . Let the mixture rest while you prepare the topping.
In a medium size bowl, mix oats, flour, brown sugar and salt. Cut in butter with pastry cutter or two knives.
Place fruit mixture in a 8 inch by 8 inch glass baking dish or 9 inch pie plate. Spread topping over fruit.
Bake for 30 to 35 minutes, until top is golden.
TO SERVE:
Serve warm with a dollop of plain Greek yogurt or vanilla ice cream .
TIPS:
1. If fruit is tart, add an extra tablespoon of sugar to the fruit mixture.
2. Fresh fruit is best for this recipe.
