Blueberry Peach Crumble

This recipe is adapted from New York Times Cooking.

Ingredients

Topping:

1and 1/2 cups all purpose flour

1/2 cup rolled oats

1/3 cup light brown sugar

1/3 cup granulated sugar

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon lemon zest

1 stick melted butter melted

Filling:

7 cups of sliced fresh peaches*

1 cup fresh blueberries*

3 tablespoons light brown sugar

2 tablespoons corn starch

Directions:

Heat oven to 350 degrees. To make the topping combine the flour, oats, sugar, salt and spices together in a bowl. Using your hands, stir in the butter and squeeze the mixture until large and small crumbs form. Spread the topping in one layer onto an ungreased baking sheet. Bake the crumbs for about 15 minutes, they will not change appearance very much. Crumbs can be baked the day before and stored in an an airtight container at room temperature.

To prepare the filling, whisk together the sugar and cornstarch until well combined. Add the peached and blueberries and toss to coat. Poor the filling into a deep baking dish.

Sprinkle the crumbs over the filling and place the baking dish on top of the baking sheet. Bake 50-60 minutes or until the filling bubbles around the edges. Serve warm or at room temperature with vanilla ice cream or whipped topping.

*Any type of berry or fruit can be substituted in this recipe, fresh or frozen.