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INGREDIENTS 6 peaches, peeled and pitted 1 Tablespoon lemon juice 1/2 cup brown sugar 3 cups blackberries DIRECTIONS Preheat oven to 350 degrees. Grease an 8 X 8 pan. In a deep saucepan over medium heat, smash peaches with a potato masher until slightly chunky and juicy. Stir in lemon juice, reduce heat and simmer 15 minutes. Add brown sugar and bring to a boil, stirring constantly to prevent sticking. Reduce heat and simmer at least 5 minutes to thicken. When the peach mixture is thick, remove from heat and stir in the blackberries. Pour into prepared pan. Cover with foil and bake about 30 minutes, until bubbly. Serve hot or at room temperature. Good with ice cream or whipped cream. VARIATION Top with a crumble topping before baking instead of covering with foil. Copyright © 2014 Stefanie Samara Hamblen |
