During the start of the Pandemic in March, I made huge Costco orders and tried to stock up on things that were shelf stable. So here we are months later, still pandemic-ing, but truth be told, fresh produce has not been hard to come by. I thank the Farmers of America for their continued production and those who work picking our food so it’s able to go through the supply chain! My heroes!
In trying to whittle down my collection of large containers of food, I found several glass jars of canned peaches. I decided to make a fruit bake with some extra pears and blueberries that were starting to look a tad past their prime and the result was delicious!
Using oats and dried coconut flakes as a base, the fruit juice in the peaches added enough liquid to cook the bottom layer.
You will need:
- 1 large jar of canned peaches
- 1 pear, sliced thin
- 1 cup of blueberries
- 1-1/2 cups oats
- 2 tablespoons butter, softening
- 1/2 cup coconut flakes
- 2 tablespoons sugar or stevia substitute
- 1 tsp cinnamon
How to prepare:
In a glass bowl, soften butter and mix with oats, flour, sugar, cinnamon and coconut flakes. Mixture will be crumbly. Pour into a low edge Corning Ware pie or baking dish.
Flatten mixture onto the bottom with a fork.
Artfully lay the fruit on top of the oat mixture. It’s OK if the fruit has some juice on it. It will simply bake into the mixture.
Bake at 375 degrees for 30 minutes uncovered.
