Ingredients
6 cups sliced fresh peaches
1 pint blueberries
2T tapioca
1/4 c crystallized ginger chopped fine
1 cup all-purpose flour
3/4 cup brown sugar
1 cup cold butter
1 T ground cinnamon
1/2 teaspoon salt
2 cup rolled oats
1cup chopped pecans or walnuts
Preparation
Preheat oven to 350 degrees F (175 degrees C).
Arrange peaches and berries in a 9X12-inch baking dish, mix in ginger and tapioca.
Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Blend in oats and nuts with your fingers until there are no dry spots left. Dollop topping into fruit.
Bake in the preheated oven until topping is lightly browned, about 30 - 40 minutes.
