Here we are…late summer already. And that makes fresh peaches and blueberries at their very best. This simple recipe for Easy Baked Peaches and Blueberries makes the perfect dessert – either served warm (by itself) as a crustless pie, or spooned generously over (or under) homemade ice cream.
And happily, when fresh peaches or blueberries are not handy, you can just use frozen. Truly scrumptious either way. I make this recipe year-round. Please enjoy!
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EASY BAKED PEACHES AND BLUEBERRIES
1 1/2 pounds peaches, fresh or frozen
1/2 pound blueberries, fresh or frozen
1/4 cup tapioca flour
1/4 cup peach jam (fruit-sweetened only)
1 tablespoon date syrup
2 teaspoons cinnamon
splash of pure vanilla extract
Instructions
Preheat oven to 350 degrees. Have a ceramic baking dish ready. (I use a 3-quart Le Creuset oval baker, but you can use a 9-inch x 13-inch rectangle too.)
PEACHES
Rinse and carefully dry fresh peaches. I like to leave the skins on. Remove pits and chop peaches into 3/4-inch pieces. (If using frozen peaches, chop peach slices into 3/4-inch pieces. As long as you are able to safely slice them, no need to thaw peaches first.)
BLUEBERRIES
Rinse and carefully dry fresh blueberries. (If using frozen blueberries, no need to thaw first.)
In a large bowl, combine all ingredients together. Spoon mixture into the baking dish. Bake uncovered for 40 minutes.
Remove pan from oven, and serve warm or at room temperature.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen