Peach an Blackberry Crisp

Made this with Colorado-grown peaches and frozen berry mix from Costco. I took it to a mom's gathering and it was a hit. It's easy and quick and very tasty! The recipe is from Epicurious.com--that has become one of my go-to recipe sites when I need a recipe. I like to read the comments too because they offer suggestions for making the recipe a true success!

I baked it for about 45 minutes but will probably cook it a bit longer next time to make the crisp part little more crispy. I might also drain more of the juice from the thawed berries--maybe this made the fruit mix too runny and that might be why the crisp wasn't as crispy.

PEACH AND BLACKBERRY CRISP

Ingredients

• 1-1/2 pounds peaches (about 3), pitted and cut into 1/2-inch thick wedges
• 2 cups blackberries, picked over and rinsed
• 1 tablespoon cornstarch
• 2 tablespoons fresh lemon juice
• 1/3 cup granulated sugar
• 2/3 cup all-purpose flour
• 3/4 cup firmly packed light brown sugar
• 1/2 cup old-fashioned rolled oats
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
• 3/4 cup coarsely chopped lightly toasted pecans
• peach and brown sugar ice cream or vanilla cream as an accompaniment

Preparation
In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well. In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon, and the nutmeg, add the butter, blending the mixture until it resembles coarse meal, and stir in the pecans. Spread the peach mixture in a 13- by 9-inch (3 quart) baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the crisp with the ice cream.

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