Great with vanilla ice cream! Not so much with chocolate ice cream.
CRUST (doubled from original recipe... Mama likes her crust!):
1_1/2 c. flour
1 c. brown sugar
1 c. rolled oats
2/3 c. butter, melted
2 c. fresh blueberries
1 tbsp. lemon juice
1/4 c. flour
2 c. sliced fresh peaches
1/2 c. sugar
1/2 tsp. cinnamon
Preheat oven to 375 degrees.
In a medium bowl, combine flour, rolled oats and brown sugar. Pour melted butter over all and
stir until crumbly. Press half of crumbs into bottom of 8 inch square pan.
In large bowl, combine all of topping ingredients; mix well, spread over crumbs in pan.
Sprinkle remaining crumbs on topping and bake uncovered for 35 to 40 minutes.
We make this with apples too- just substitute the peaches and blueberries with 4 cups of Honeycrisp and Granny Smith apples, peeled, cored, and chopped into chunks. (Approximately 5 apples)
I doubled the crust ingredients so that I could have crust on both the bottom and the top of the fruit (doubled crust ingredients are shown). More crust is always better in a crisp!