Blackberry Peach Crisp

In my opinion, there is no better summer dessert than a fruit crisp. The berries are at their peak, the peaches are perfectly ripe and they are just so quick and easy to make. My favorite thing to do is to take all my leftover fruit (of which there is usually a very small amount) and toss them together to make a mixed summer fruit crisp. This week that meant using the peaches and blackberries that I purchased from the farmers market last weekend and it was delicious! Other options other than berries and peaches? Cherries are AWESOME this time of year as well as other stone fruits like nectarines, apricots and plums. If you can get your hands on some rhubarb that would be delicious as well. Use this recipe to experiment mixing your favorite summer fruits for a fabulous crisp to accompany your grilling this 4th of July weekend. Enjoy!

Ingredients- makes 6 servings

Filling:

3 cups blackberries

1 lb peaches (abt 4 peached), sliced into half moons

1/4 cup granulated sugar

Juice from 1/2 lemon

Topping:

1 cup rolled oats

1/2 cup all purpose flour

1/2 cup light brown sugar

1 TBS granulated sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/4 cardamom

pinch of salt

8 TBS (1 stick) butter

1. Preheat oven to 375F. In the bottom of a pyrex dish or any oven proof dish, mix together berries, peaches, sugar and lemon. 

2. In another bowl mix together all dry ingredients (oats, flour, sugars, spices). Cut the butter into cubes and use your hands to crumble butter into the dry ingredients until it is the consistency of course, large bread crumbs. This can also be done in a food processor.

3. Top the fruit mixture with the butter mixture. Cook for 45 minutes or until the top turns golden brown. Let sit for 20-30 minutes before servings. Serve with vanilla ice cream or softly whipped cream!