Blueberry Peach Crisp

Perfect when fresh peaches are in season, usually July/August.  Serve a la mode.  

Ingredients:

For the filling:

2 cups blueberries

2 1/2 cups fresh firm peaches, peeled and sliced (5-6)

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1/4 teaspoon vanilla extract

1/2 cup granulated sugar

1/4 cup flour

For the crumble topping*

I doubled this for extra crunch

1/2 cup flour

1/2 cup old fashioned oats

1/3 cup brown sugar

1/4 cup granulated sugar

1/2 teaspoon alt

1 teaspoon cinnamon

6 tablespoons cold butter, diced

Preheat the oven to 350 degrees.

In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour.  Gently toss until fruit is well coated.  Let the fruit mixture sit while you prepare the crumble topping.

For the crumble topping:  

In a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon.  Stir together with a whisk.  Mix in the butter with your fingers until the mixture comes together and you have big crumbles.

Place the fruit mixture in a 2-quart ceramic or glass baking dish.  Sprinkle the crumble mixture evenly over the fruit.  Place the pan on a baking sheet lined with parchment paper and bake for 40 to 45 minutes or until the top is browned and crisp and the juices are bubbly.  

Serve warm or at room temperature.