Peach & Blueberry (and/or Blackberry) Crisp
2 lbs. TSFF peaches (3-4) cut into wedges 2 cups Blackberries and/or Blueberries
1 Tbs. Cornstarch
2 Tbs. Fresh 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 ideal)
3/4 stick (6 Tbs.) cold unsalted Butter
3/4 cup toasted pecans, coarsely chopped
In a large bowl, toss the peaches and berries gently with the cornstarch, lemon juice 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" x 6" (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 golden brown.