Blueberry Peach Crumble

• 4 whole Peaches
• 1 pint Blueberries
• 3 Tablespoons White Flour
• 3 Tablespoons Sugar
• 1 cup Whole Wheat Flour
• 1 cup Oats
• 1/4 cups Crushed Pecans
• 1/2 cups Light Brown Sugar
• 1/2 teaspoons Cinnamon
• 1 pinch Salt
• 7 Tablespoons Canola Oil
• 1/2 Tablespoons Wheat Germ Or Flax Seed Meal

1. 1. Preheat oven to 350 degrees.
2. 2. Peel peaches either by hand or by dunking them into boiling water for a minute, then cooling them in cold water and peeling the skin right off. Chop peaches and throw them and the blueberries into a bowl.
3. 2. Add 2-3 tablespoons of sugar and the white flour to the fruit and mix.
4. 3. In a separate bowl, combine all the other ingredients. Use a fork to mix and ensure the canola oil is mixed thoroughly and the mix resembles a crumble.
5. 4. Place fruit into ramekins or an 8x8 container and pour crumble evenly on top.
6. 5. Bake for about 25 minutes until brown and bubbly. Be sure to watch it just in case.

peaches, blueberries, white flour, sugar, whole wheat flour, oats, ubc, light brown sugar, cinnamon, salt, canola oil, meal

Taken from tastykitchen.com/recipes/desserts/blueberry-peach-crumble/ (may not work)