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
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.print it