This recipe was originally published in Baked , a weekly column on the Sauce Magazine blog.
Preheat the oven to 375 degrees.
Whisk the flour and salt together in a bowl.
Using a pastry blender or your fingers, cut in the butter and oats, mixing until the butter is the size of peas. Set the oat and flour mixture aside.
Toss the peaches, raspberries, lemon juice, sugar, cinnamon and cornstarch in a bowl until combined.
Pour the fruit mixture evenly into 8 small ramekins. (You can also use an 8-inch or larger baking dish.)
Drizzle maple syrup over the fruit mixture.
Sprinkle with the oat and flour mixture.
Sprinkle extra cinnamon on top.
Bake for about 30 minutes, or until bubbling and evenly browned on top.
Serve warm with a scoop of ice cream or whipped cream.
Pinch salt
6 Tbsp. cold butter, cubed
¼ cup oats (You can increase this to 1/3 cup if you really like oats.)
6 to 8 peaches, peeled and cubed
1/3 cup raspberries
2 tsp. lemon juice
½ cup brown sugar
1/8 tsp. cinnamon, plus additional for sprinkling
1 Tbsp. cornstarch
½ Tbsp. Grade B maple syrup (in each ramekin)
This article appears in July 2012.