Monday, August 21, 2006

Peach Blueberry Campout Crumble

Perfect for campouts, this sugar-free crumble is made in one pot on the stovetop. The dehydrated blueberries plump up quickly during cooking and go nicely with warm peaches and toasted almonds.

serves 4

¾ cup rolled oats
¼ cup sliced almonds
One 28 oz. can sliced peaches (canned in juice)
1 ½ TB cornstarch
½ tsp. mace
One 1 oz. package Just Blueberries

Mix the oats and almonds together and cook in a saucepan over medium high heat, stirring constantly, until the oats and almonds are toasted. Transfer the oat mixture to a bowl and set aside.

Drain all the juices from the canned peaches into the saucepan and slowly add the cornstarch and mace, whisking with a fork. Add the Just Blueberries and bring to a boil over medium high heat, stirring constantly. Cook, stirring, until the mixture thickens and the blueberries have plumped up, about one minute. Remove from heat and stir in the sliced peaches.

Divide the peach mixture into four bowls and top each serving with the oats and almonds.