Peach and Blueberry Crisp

The crumble topping used here is also available as a standalone recipe: Peach & Blueberry Crisp Pecan Crumble Topping.

Ingredients

• 6 peaches pitted and cut into 1/2-inch (1 cm) thick wedges
• 1 cup (240 ml) blueberries, picked over and rinsed
• 1 tablespoon (15 ml) cornstarch
• 2 tablespoons (30 ml) fresh lemon juice
• 1/3 cup (80 ml) granulated sugar
• 2/3 cup (160 ml) all-purpose flour
• 3/4 cup (180 ml) firmly packed light brown sugar
• 1/2 cup (120 ml) old-fashioned rolled oats
• 1/2 teaspoon (2.5 ml) salt
• 1 teaspoon (5 ml) cinnamon
• 6 tablespoons (90 ml) cold unsalted butter, cut into bits
• 3/4 cup (180 ml) coarsely chopped lightly toasted pecans
• vanilla cream

Preparation

1. In a large bowl, gently toss the peaches and berries with the cornstarch, lemon juice, and granulated sugar until well combined.
2. In a small bowl, stir together the flour, brown sugar, oats, salt, and cinnamon. Add the butter and blend until the mixture resembles coarse meal, then stir in the pecans.
3. Spread the peach mixture in a 3 quart (2.84 L) baking dish and sprinkle the pecan mixture evenly over it.
4. Bake the crisp in the middle of a preheated 350°F (175°C) oven for 45 minutes, or until the top is golden.
5. Serve the crisp with the ice cream.