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Ingredients:

1 pint fresh blueberries, rinsed and picked over
2 pounds ripe fresh peaches (about 6 medium), peeled, pitted and sliced
3 tablespoons sugar
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

topping
3/4 cup packed light brown sugar
3/4 cup all-purpose flour
6 tablespoons cold butter, cut into small pieces
3/4 cup uncooked old-fashioned or instant rolled oats

1. Preheat the oven to 375°F.

2. Put the blueberries, peaches, sugar, flour, lemon juice and cinnamon in an 1 and 1/2 quart baking dish. Toss to mix and then spread the fruit mixture evenly in the dish.

3. To make the topping, put the brown sugar and flour into a medium bowl and stir to mix well. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Stir in the oats with a fork.

4. Sprinkle the topping evenly over the fruit, then press down gently.

5. Bake for 30 to 35 minutes, or until the topping is crisp and lightly browned.

6. Remove the crisp from the oven and set it on a wire rack to cool slightly before serving.


Photo Credit: Getty Images
Source: americanfood.about.com

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