BRIAN HAINLEY / BOSCO'S RESTAURANT / COOL SPRINGS
4 ripe peaches (about 2 lbs), peeled, pitted, and sliced
1/2 pint fresh blackberries
1/4 c sugar
1 T cornstarch
1 t grated lemon zest
Preheat the oven to 375 Degrees F. Grease an 8" square glass or ceramic baking dish. Arrange the peaches in the baking dish and scatter the blackberries on top. Stir the sugar and cornstarch together and sprinkle over the fruit, followed by the lemon zest.
1/2 c quick cooking oats
1/4 c firmly packed brown sugar
1/3 c all-purpose flour
1/4 t ground nutmeg
1/2 t ground cinnamon
1/4 t kosher salt
2 T cold unsalted butter
In a medium bowl, toss together the oats, brown sugar, flour, nutmeg, cinnamon, and salt, cutting the butter using your fingers or a pastry cutter until the mixture is crumbly. Sprinkle the topping over the fruit. Bake for about 50 minutes, or until the topping is golden and the filling is bubbling underneath. Serve hot. Serves 6.