Servings: 8

Ingredients:

For the filling:

• 2 pounds firm, ripe peaches (6 to 8 peaches)

• 1 cup blueberries

• 2 tablespoons lemon juice, from 1 lemon

• 2 tsp. lemon zest

• 2/3 cup granulated sugar

• 2 tablespoons cornstarch (or flour)

• ½ tsp. vanilla extract

• ½ tsp. almond extract

• 1/8 teaspoon salt

For the topping:

• 3/4 cup packed dark brown sugar

• 3/4 cup all-purpose flour

• 1/2 cup old-fashioned rolled oats

• 1/2 cup pecans, chopped

• ½ cup almonds chopped

• 1 teaspoon ground cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon salt

• 1 stick (1/2 cup) unsalted butter, softened (or melted)

Directions:

Preheat the oven to 350°F and set a rack in the middle position. Butter a 2-qt baking dish.

1. Make the peach-blueberry filling:

In a large bowl, combine the peaches, blueberries, lemon juice and zest, granulated sugar, cornstarch, vanilla, almond extract, and salt. Mix well to coat the peaches evenly.

2. Make the topping:

In a medium bowl, mix together the brown sugar, flour, oats, pecans, almonds, cinnamon, nutmeg, and salt, using your fingers to rub out any lumps of brown sugar. Add the melted butter and mix with a spoon until the mixture is crumbly (go ahead and use your hands if it's easier).

3. Transfer the peach-blueberry mix to the prepared baking dish and spread gently into an even layer. Sprinkle the topping evenly over. Bake the crisp for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool for at least 20 minutes before serving.

Serve topped with a scoop of Vanilla ice cream, sweetened whipped cream, or plain yogurt