Carolina Peach Blueberry Cobbler
Preheat the oven to 350 degrees. Coat an 8 or 9 inch Pyrex baking dish with butter or non-stick cooking spray. Set aside.
6-7 large cling-free peaches
1 cup blueberries
1/4 cup tapioca
2 T flour
1/2 tsp almond extract
1/4 tsp ground nutmeg
Skin and slice the peaches and put in large bowl. An easy way to peel the skin off the peaches is by immersing the peaches in very hot water for about 10 minutes. Cut the peaches in half and remove the pit. Using a paring knife, start at one end and gently pull off the skin. Slice the peaches.
Add the rest of the filling ingredients to the sliced peaches. Toss well. Set aside for 10 minutes while making the crumb topping.
1 cup old-fashioned oatmeal
1/2 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/4 cup butter cut into small pieces
With a pastry blender, mix together all the ingredients until mixture is crumbly. You may need to use your hands to finish mixing.
Pour the fruit filling into the pan. Top with the crumb topping. Bake for 45 minutes until brown on top and fruit is bubbling. Serve warm with vanilla ice cream.