Summer Peach and Blueberry Crisp

For the fruit filling:

  • 4 peaches, peeled and cut in wedges
  • 2 cups fresh blueberries
  • 1/4 cup minute tapioca
  • 1/2 cup sugar
  • zest and juice of one lemon
  • grating of fresh nutmeg
  • pinch of salt

For the topping:

  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup butter
  • 1/2 cup oats
  • 1/4 tsp salt

In a mixing bowl, combine all the ingredients.  Using your fingers, pinch and smear the butter between your fingers, mixing it evenly into the dry ingredients.  Pinch together until the butter is evenly distributed and the mixture is sandy and moist, but not clumpy and wet.

To finish:

Preheat your oven to 400 degrees F.  Evenly sprinkle the topping over the top of the fruit filling. Place the crisp on a baking sheet and place it in the oven.  Bake for 30 minutes or until the top is golden brown and the fruit filling is bubbling.  Cool completely before eating.

Combine all ingredients in a large bowl.  Mix well and transfer into a greased 8×8 baking dish.  Set aside.

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