At this time of year, I tend to over buy the beautiful fruits that are in season especially because where I live, the season is very short lived.  The peaches here are unbelievable and as the air gets a bit cooler at night, this recipe reminds me of all the sweet smelling desserts that are around the corner as Thanksgiving soon approaches. It is the perfect combination of the end of summer and beginning of fall.

Essentially, you can substitute any fruit of choice, but peaches and cherries were in abundance in my fridge.  I used frozen cherries, however fresh ones are good too.  The frozen cherries don’t need to be thawed completely however, it’s better that they sit some time out of the fridge. Also, you can leave the peel on the peaches, my family doesn’t prefer it.

This recipe is easy to make ahead and leave in the fridge until ready to bake.  You can also bake it and reheat it when you need it, which is also a good idea if the fruit at the bottom extracts too much liquid.

Fruit Layer

• 5 peaches, peeled and thinly sliced
• 1 1/2 cups frozen or fresh cherries (pitted and halved)
• 1 tbsp flour
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 4 tbsp butter, cut into pieces

Crumble Layer

• 3/4 cups quick oats
• 1/2 cup brown sugar
• 1/4 cup flour
• 1/4 tsp cinnamon
• 8 tbsp butter, softened
• 1/2 tsp salt

You will also need some fruit set aside and mint leaves for garnish.

1. Combine the ingredients in the first fruit layer and mix with hands.  Lay on the bottom of a rectangular pyrex dish or glass oven proof dish (9×13 inch).

1. Combine the ingredients in the crumble layer by hand.  If the butter is still solid, put it in the microwave for 20 seconds.  Cover the fruit layer with the crumble layer.
2. Bake at 400F for 30 min.  If the top layer begins getting burned, lower the oven temperature and continue to bake.

1. Garnish with fresh fruit and mint leaves.  Serve with vanilla ice cream or yogurt if desired.