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Blueberry Peach Cobbler w/Oatmeal Crust




Source of Recipe


Internet


List of Ingredients




Filling:
1 1/2 cups water
1 1/4 cups (packed) light brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1 1/4 teaspoon cinnamon
3/4 teaspoon nutmeg
pinch of black pepper
2 cups fresh blueberries, washed and stemmed
2 pounds peaches, peeled, pitted, and cut into wedges (about 3 cups)
1/2 cup flour
1 cup oatmeal
1/2 stick butter, cut into small pieces

Finish:
1 unbaked 9 inch pie crust
2 cups sweetened whipped cream
8 sprigs of fresh mint
shaker of powdered sugar


Recipe



1. Preheat oven to 350 degrees F. In a sauce pan, combine 1 1/2 cups of water, 3/4 cup of brown sugar, cornstarch, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of
grated nutmeg, and pepper, whisk until smooth.

2. Place the pan over high heat and bring to a boil. Reduce the heat to medium and simmer for 2 minutes. Remove from heat.

3. Place blueberries and peaches in a mixing bowl and pour the syrup over the fruit. Toss well and cool for 10 minutes.

4. In a mixing bowl, combine the remaining 1/2 cup brown sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon of nutmeg, 1/2 cup of flour, 1 cup of
oatmeal, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture.

5. Pour the fruit mixture into the prepared pie shell. Sprinkle the topping over the top of the fruit filling. Bake for 1 hour, or until the crust is golden. Remove the pie from the oven and cool for 15 minutes before slicing.

6. Slice and serve warm. Garnish with sweetened