Peach Rapsberry oatmeal crumb cake

My mom brought me down a box of delicious peaches and nectarines this weekend and so saturday morning we made this for breakfast

The recipe is adapted from the book Beyond Oatmeal by Carlene Duda

from her apple oatmeal crumb cake

1 cup flour

1/3 cup rolled oats

1/3 cup sugar

1/3 cup brown sugar packed

1/8 tsp salt

1/8 tsp ground nutmeg

1/4-1/2 tsp cinnamon (i like cinnamon so I did 1/2)

1/4 cup butter cut into small pieces

1/4 tsp baking soda

1/2 tsp baking powder

1/3 cup apple juice (i used apple raspberry)

1 tsp vanilla

1 large egg

3 peaches cut up in to small pieces (or nectarine...i used both)

1/2 cup raspberries (i used frozen)

  Preheat oven to 350*

combine flour, oats sugars, salt, nutmeg & cinnamon in to bowl then add butter and cut in

using a pastry cutter

reserve 1/3 cup of this mixture and add 1/3 cup oatmeal

add baking powder and baking soda  and mix in. Then add in egg, vanilla & juice and mix on medium speed with a mixer.

Fold in peaches and raspberry

sprinkle 1/3 cup reserve & oats on top

put in greased pie plate and bake for 30 min

I topped ours with homemade whip cream

with a 1/2 tsp almond extract mixed in. YUM!

This morning I doubled the recipe and put it in a 9x13 pyrex pan and baked it for 45 min @ 375*