INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees F. In a sauce pan, combine 1 1/2 cups of
water, 3/4 cup of brown sugar, cornstarch, salt, 1 teaspoon of
cinnamon, 1/2 teaspoon of grated nutmeg, and pepper, whisk until
smooth. Place the pan over high heat and bring to a boil. Reduce the
heat to medium and simmer for 2 minutes. Remove from heat. Place
blueberries and peaches in a mixing bowl and pour the syrup over the
fruit. Toss well and cool for 10 minutes. In a mixing bowl, combine
the remaining 1/2 cup brown sugar, remaining 1/4 teaspoon cinnamon,
remaining 1/4 teaspoon of nutmeg, 1/2 cup of flour, 1 cup of oatmeal,
and butter. Using your fingers, work the mixture together until it
resembles a coarse crumb-like mixture. Pour the fruit mixture into  the
prepared pie shell. Sprinkle the topping over the top of the  fruit
filling. Bake for 1 hour, or until the crust is golden. Remove  the pie
from the oven and cool for 15 minutes before slicing. Slice  and serve
warm. Garnish with sweetened whipped cream, fresh mint, and  powdered
sugar.  Converted by MC_Buster.  NOTES : From Chef and author Emeril
Lagasse  Recipe by: Good Morning America  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3106
Calories From Fat: 1405
Total Fat: 158.8g
Cholesterol: 244mg
Sodium: 2416.6mg
Potassium: 2417.7mg
Carbohydrates: 406.7g
Fiber: 35.6g
Sugar: 166g
Protein: 35.5g