The Wunders of Flax

I think the author of this recipe found on the Pasedina Star-News hit it on the head when she says “What is that ground flax doing in the topping? That allows me to delude myself that this is health food!” 

1 1/2 pints fresh blueberries (about 3 cups)
2 cups peeled, sliced fresh peaches
1/3 cup granulated sugar
1 tablespoon corn starch
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 teaspoon almond extract
1/4 teaspoon salt
Crispy Topping
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 cup old-fashioned oatmeal (can use instant oats but regular is better)
1 cup flour
1 tablespoon ground flax (entirely optional)
1/2 cup (1 stick cold butter)

Preheat oven to 375 degrees. Mist an 8- by 8-inch baking dish with nonstick spray and set aside.

In a bowl toss together blueberries, peaches, sugar, cornstarch, lemon zest, lemon juice, almond extract and salt; transfer to prepared dish.

In the bowl of an electric mixer, mix sugar, brown sugar, cinnamon, nutmeg, oatmeal, flour and flax. Cut butter into little pieces and mix on low until butter is cut into flour mixture and resembles crumbs. Do not over mix or mix so long it heats up and becomes dough.

Sprinkle Crispy Topping over fruit; the baking dish will be full.

Bake until topping is lightly browned and fruit mixture is bubbly, about 30 minutes.

Serve warm or at room temperature, with vanilla ice cream, if desired.

Serves 6 – or maybe 8, if no piggies are at the table and you are having it with ice cream.