Peach and Blueberry Crisp

A favorite dessert of the Witowsky family. You can use frozen peaches and blueberries, but it’s best when peaches are in season.
- Terry

I got this recipe from Terry after giving her grief about polluting a blueberry crisp with peaches. I had to do some serious groveling after that because it’s so much better than just plain blueberry crisp. It’s definitely my favorite crisp recipe now.
- Kathy

INGREDIENTS

Topping

¾ cup firmly packed brown sugar
¾ cup all purpose flour
½ cup (1 stick) salted butter, cut into pieces
1 cup old-fashioned oats
¾ cup chopped toasted pecans (about 3 oz)

Fruit

6 tablespoons sugar
3 tablespoons all purpose flour
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
3½ pounds peaches, peeled, each cut into 6 wedges (or smaller)
1-pint basket blueberries or 2 ½ cups frozen, thawed

Vanilla frozen yogurt or ice cream

INSTRUCTIONS

For topping: Preheat oven to 350°. Butter 9x13x2-inch glass baking dish. Mix sugar and flour in medium bowl. Add butter and rub with fingertips until mixture resembles coarse crumbs. Mix in oats and pecans. (Can be prepared 1 day ahead. Cover and refrigerate.)

For Fruit: Mix sugar, flour, cinnamon and nutmeg in large bowl. Add peaches and blueberries and toss to coat. Transfer fruit to prepared dish. Sprinkle topping over. Bake until topping browns and filling bubbles, about 45 minutes. Cool. Spoon warm crisp into bowls. Serve with vanilla frozen yogurt or ice cream.

8 Servings