I made this back when we were still in St. John’s, and I am so glad now that I have access to local produce IN SEASON. In fact I bet you one of the first things I did upon arriving in Ottawa was scarf down some fresh Ontario fruit. I bet you a million dollars.
But anyway. Summer, if you’re in many parts of Canada, entails lots and lots of amazing fruit: blueberries, strawberries, raspberries, blackberries, not to mention plums, nectarines, and gorgeous, gorgeous peaches.
These blueberries are frozen and the peaches come from somewhere in the US but I think the sentiment is the same, hey? The recipe is adapted from my mother’s apple crisp.
Preheat your oven to 350°F and butter a glass baking dish.
Slice up about 7 peaches. I had eight, but I ate one. Sue me.
Set about 1 cup frozen blueberries to thaw slightly (fresh are better, obviously).
In a bowl, combine 1/2 cup softened butter with 1 teaspoon cinnamon, 1 cup flour, 1/2 cup oats, and 3/4 cup brown sugar (I only had granulated sugar, but brown is best).
I used my hands (having packed my pastry blender) to mix the butter into the flour and oats and sugar. Sprinkle about half that mixture into the bottom of your baking dish and pack it down gently.
Layer on your fruit however you’d like. I went with half the peaches on the bottom, the blueberries in the middle, and the rest of the peaches on top, like a summery sandwich of fruity goodness.
Sprinkle the remaining flour/oat mixture over top.
Bake, covered, for about 20 minutes, then uncover and bake a further 30 minutes, until the top is golden brown and everything inside is bubbly.
Your topping will be more brown if you use brown sugar, obviously.
Because we were enduring a heat wave when I made this (in St. John’s! I know!), we let this cool completely and then served it with partridgeberry ice cream.