This time of year, two of our summer favorites, peaches and blueberries, are out there for the pickings and folks, that's a good thing.
Peach Blueberry Crisp
2 oz. (4 Tbs.) unsalted butter, softened; more for the pan
3 oz. (2/3 cup) all-purpose flour
1/3 cup packed light brown sugar
1 tsp. ground cinnamon
1/4 tsp. table salt, divided
2/3 cup coarsely chopped pecans
1/3 cup quick-cooking rolled oats
3 cups (about 1 lb.) room-temperature blueberries, washed and drained on paper towels
3 medium peaches (about 1 lb.), halved, pitted, and sliced 1/2 inch thick
1 tablespoon fresh lemon juice, optional (for tartness)
1/4 cup granulated sugar
3 Tbs. cornstarch
1/4 tsp. freshly ground nutmeg
Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter a 9-inch square metal or ceramic baking pan.
In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 tsp. of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed. Mix in the pecans and oats.
In a large bowl, toss the blueberries, peaches and lemon juice. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg and the remaining 1/8 tsp. salt and toss this mixture with the fruit.
Spread the fruit into the prepared baking pan. Pressing the streusel into small lumps, sprinkle it over the fruit. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes. Cool slightly and serve warm.