Ingredients:

  • 6 cups fresh yellow peaches, sliced 1/2-inch thick (approx. 900g)
  • 2 cups fresh or frozen blueberries (300g)
  • 1/4 cup granulated sugar (50g)
  • 2 tablespoons cornstarch (16g)
  • 1 tablespoon fresh lemon juice (15ml)
  • 1/2 teaspoon ground ginger
  • 1 cup old-fashioned rolled oats (90g)
  • 1 cup all-purpose flour (125g)
  • 3/4 cup packed brown sugar (150g)
  • 1/2 cup cold unsalted butter, cubed (113g)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 cup sliced almonds

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, toss the sliced peaches, blueberries, lemon juice, granulated sugar, ground ginger, and cornstarch. Let the mixture macerate for 10 minutes to allow the juices to release and the cornstarch to dissolve.
  3. In a medium bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt. Use a pastry cutter or two forks to cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  4. Fold the sliced almonds into the topping mixture if using.
  5. Transfer the fruit filling into a 9x13 inch ceramic or glass baking dish, spreading it into an even layer.
  6. Evenly sprinkle the oatmeal topping over the fruit. Do not press down; keep it loose to ensure a shattering texture.
  7. Bake for 45 minutes, or until the fruit juices are thick and bubbling around the edges and the topping is a deep mahogany brown.
  8. Remove from oven and allow to cool for at least 15 minutes before serving to let the sauce set.