Peach and Blueberry Crisp

Bon Appetit, June 1993

350 degrees oven

Topping:

• 3/4 cup firmly packed brown sugar
• 3/4 cup all purpose flour
• 1/2 cup (1 stick) unsalted butter,cold, cut into pieces
• 1 cup old-fashioned oats(oatmeal)
• 3/4 cup chopped toasted pecans or walnuts

Fruit:

• 6 tablespoons sugar
• 3 tablespoons flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 3 1/2 lb peaches, peeled, cut into wedges
• 1 pint blueberries (can also make with all blueberries if have no peaches)
• vanilla ice cream

For topping:

1. Preheat oven to 350. 2. Butter a 9x13x2 inch baking dish. 3. Mix sugar and flour in medium bowl; add (cut in) butter till mixture resembles coarse crumbs. 4. Add pecans and oats.

For fruit:

1. Mix sugar, flour, cinnamon, nutmeg in large bowl. 2. Add fruit and toss to coat. 3. Place fruit in baking dish. Top with topping. 4. Bake till topping is brown,about 45 minutes. Serve with ice cream.