Topped with a scoop of vanilla ice cream or Greek yogurt, this simple summer dessert is a great way to satisfy the sweet tooth while reaping the nutritional benefits of summer fruit. Keep the peach slices no less than 1/2 inch thick; any smaller, and they may lose their shape when cooked.
1 cup old-fashioned rolled oats
3 ounces white whole-wheat flour (about 3/4 cup)
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/2 cup unsalted butter, melted and cooled to room temperature
3 pounds peaches, peeled and cut into 1-in. slices
3 cups blackberries (about 14 oz.)
Est. added sugars 9g
How to Make It
In a large bowl, combine oats, flour, brown sugar, cinnamon, nutmeg, and salt. Stir with a whisk. Add melted butter; stir until combined. Set aside 1 cup of mixture.
Coat a 4- to 5-quart slow cooker with cooking spray. Place peaches, blackberries, and remaining oat mixture in slow cooker; stir to combine. Sprinkle peach mixture evenly with reserved 1 cup oat mixture. Lightly coat top with cooking spray.
Cook on LOW for 3 hours, until fruit is bubbly and top is browned.
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