For dessert, but also wonderful with yogurt, or on steel cut oats, for breakfast.
Before going on my pre-dinner hike in the redwood forest this evening, I roughly chopped white peaches, yellow nectarines, and some purple pluots, and tossed them with a scant quart of blueberries and a tablespoon each of corn starch and sugar, which I blended together first.
When I got back, I put that in a generously buttered 2-quart baking dish, and drizzled over it all about 3 tablespoons of heavy cream.
Then, I sprinkled on what can best be described as a streusel topping made with: 2 heaping tablespoons each of quick oats, toasted wheat germ, whole wheat flour, and brown sugar, with a good pinch each of allspice, cinnamon and nutmeg, into which I mixed 3 tablespoons of butter, cut into tiny cubes, and 3 heaping tablespoons of chopped toasted pecans.
Baked for 40 minutes at 400°.
(Hey, it's the Bay Area, where it is cool here in the evenings.)
#Blueberry #stonefruit #nectarine #peach #cream #dessert #summer
I then made lavash crackers on the kiln tiles I'd heated in the oven while baking this. I posted the NotRecipe for those shortly after I downloaded this app.