3peaches(sub for frozen peach slices or canned peaches if fresh are unavailable)
110g | 1heaping cupblueberries(fresh or frozen)
Preheat oven to 375 degrees F (slow cooker directions at end)
Mix the ground flax and the water together in a small bowl and set aside.
Cut each peach in half and remove the stones. Cut 2 peaches into slices as shown in my photographs and cut the third peach into small pieces.
Add all the dry ingredients to a large bowl and mix.
Add all the wet ingredients (including the flax mixture) to a jug or bowl and mix.
Mix the two together.
Add the small pieces of peach and mix again.
Pour into an oven proof dish and smooth out the top. The dish I used was about 8 x 8 inches & 2 inches deep. Anything similar will be fine.
Arrange your sliced peaches across the top.
Sprinkle your blueberries over the peaches.
Place in oven and bake uncovered for 35 - 45 minutes. I like mine a little crusty around the sides and top so leave it for the full 45 minutes but if you prefer it a little softer take it out before that.
Allow to cool slightly before slicing so that it holds together better....If you can resist for that long!
If cooking in a slow cooker then follow the assembly directions above and place in your slow cooker. Cook on low for about 4 hours.