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© Meredith Corporation. All rights reserved. Used with permission.
For the topping, in a large nonstick skillet, melt 1 tablespoon butter over medium heat. Stir in pecans, oats, 1 tablespoon brown sugar, coconut and cinnamon. Cook and stir for 6 to 8 minutes or until mixture begins to brown. Spread topping evenly on a baking sheet; set aside. Wipe out the skillet with a paper towel.
In the same skillet melt the remaining 1 tablespoon butter over medium-high heat. Add peaches, remaining 2 tablespoons brown sugar and lemon juice. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until juices are slightly thickened. Fold in blackberries.
To serve, spoon about 2/3 cup of the peach mixture into each of six serving dishes. Sprinkle the topping over. Top with ice cream (or frozen yogurt).