Shelly's Recipe

PEACH AND BLACKBERRY CRISP

Category: Cobblers/Crumbles and Crisps

1 1/2 lbs peaches (about 3), pitted and cut into 1/2-inch thick wedges
2 cups blackberries, picked over and rinsed
1 tbsp cornstarch
2 tbsp fresh lemon juice
1/3 cup sugar
2/3 cup flour
3/4 cup firmly packed light brown sugar
1/2 cup old-fashioned rolled oats
1/2 tsp salt
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
6 tbsp 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

In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the 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 for 45 to 50 minutes, or until the top is golden. Serve the crisp with the ice cream.