PEACH AND BLACKBERRY CRISP
2 lbs. Twin Springs' freestone peaches (3 or 4) cut into 1/2" wedges
2 cups of Twin Springs' blackberries (or blueberries) picked over and rinsed
1 Tbs. cornstarch
2 Tbs. freshly squeezed lemon juice
1/3 cup sugar
2/3 cup flour
3/4 cup light brown sugar, firmly packed
1/2 cup old fashioned rolled oats
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg (freshly grated is best)
3/4 stick (6 Tbs.) cold unsalted butter
3/4 cup toasted pecans, coarsely chopped
In a large bowl gently toss the peaches and berries with cornstarch, lemon and sugar until well mixed.
In a small bowl stir together the flour, brown sugar, oats, salt, cinnamon and nutmeg.
Add the butter, blending the mixture until it resembles coarse meal, then stir in the pecans.
Spread the peach mixture in a 13"x6" (3 qt.) baking dish; sprinkle the pecan mixture evenly over it.
Bake the crisp in the middle of a preheated 350F oven for 45 to 50 minutes or until the top is a golden brown.
The reason I indicate the need to use Twin Springs' peaches and berries is really because I've had a few customers say that they made the recipe with someone else's fruit and it just didn't turn out as good. Come on, you can't make this stuff up. I'm not just trying to sell our stuff; I'm attempting to spread a little joy.