Peach Blueberry Crisp

For Tom's birthday next week his mom bought him a signed copy of Emeril's 20-40-60 Fresh Foods Fast. We looked through the cookbook last night and we both liked all but about 3 recipes. I highly recommend this book. I'm even making 2 meals from it this week for dinners and its also where this dessert comes from.

Peach Blueberry Crisp
Source: Emeril's 20-40-60 Fresh Foods Fast
Servings: 6
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Peach-Blueberry Mixture Ingredients:

• 2 tsp. unsalted butter
• 1 lb. bag frozen peaches
• 1 lb. bag frozen blueberries
• 1/2 cup sugar
• 3 tbsp. all purpose flour
• 1 tsp. vanilla extract
• Crisp topping (recipe follows)
• whipped cream or vanilla ice cream (optional)

Directions:
1. Preheat the oven to 375. Grease an 8x8 baking dish with butter.
2. Combine the peaches, blueberries, sugar, flour, and vanilla extract in a large bowl. Toss well to mix. Transfer the fruit to the baking dish. Place the baking dish on a foil lined cookie sheet to catch any juices that might bubble over.

Crisp Topping Mixture Ingredients:

• 6 tbs. (3/4 stick) cold unsalted butter, cut into small pieces
• 2/3 cup all-purpose flour
• 2/3 cup old fashioned oats
• 1/2 cup light brown sugar
• 1/4 cup dark brown sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. salt

Directions:
1. Combine all of the ingredients in a large bowl and using your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

2. Spread the crisp mixture on top of the fruit and bake until crisp is browned on top and the juices have thickened around the edges, about 55 minutes.
3. Serve with whipped cream or vanilla ice cream.