Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 4 1/2 lb. firm ripe peaches, peeled and sliced
• 1 pint blueberries
• 1/2 cup white sugar
• 6 Tbsp. PLUS 1/4 cup all-purpose flour, divided
• 1 tsp. vanilla extract
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/2 cup rolled oats
• 1/2 cup light peanut powder/ flour, such as Jif
• 1/3 cup light brown sugar
• 2 oz. lightly salted cocktail peanuts, coarsely chopped
• 1/8 tsp. coarse salt
• 4 Tbsp. unsalted butter, cut into small pieces

Directions

1. Heat oven to 375 degrees. Coat an 11 × 7-inch baking dish with cooking spray.
2. In a large bowl, combine the peaches, blueberries, sugar, 6 Tbsp. all-purpose flour, vanilla, cinnamon and ginger; mix well and transfer to baking dish.
3. In a medium bowl, combine remaining 1/4 cup all-purpose flour, oats, peanut flour (or use all-purpose flour), brown sugar, peanuts and salt. Add butter; work in butter with your fingertips until mixture forms clumps when pressed.
4. Sprinkle evenly over fruit. Bake 10 minutes. Loosely top with foil and continue baking 30 to 40 minutes or until juices are thick and bubbling. Cool 20 minutes before serving.

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