Lemony Peach and Blueberry Crisp

Serves 4-6.

Filling

• 3 pounds peaches, each cut into 8 wedges, peeled (optional)
• 1 cup blueberries
• grated zest and juice of 2 lemons
• ¼ cup granulated sugar
• 2 tablespoons all-purpose flour

Topping

• ¾ cup all-purpose flour
• ¾ cup old-fashioned oats
• ¼ cup light brown sugar
• ¼ cup granulated sugar
• ¼ teaspoon salt
• 8 tablespoons (1 stick) cold butter, diced

Preheat oven to 350°. In a large bowl, toss peaches, blueberries, lemon zest and juice, sugar, and flour together; transfer to a medium-sized baking dish.

To make the topping, combine flour, oats, both sugars, and salt in a large bowl and stir to combine. Add diced butter, and work into the flour mixture using two knives or a pastry blender until butter is the size of small peas and mixture is crumbly. Sprinkle topping over peach mixture, and bake for 45-55 minutes or until crispy and bubbly.

This recipe originally appeared in the August 2008 issue of Our State magazine.