Peach Blueberry Crisp

(from the Washington Post)

16 ounces frozen peaches, defrosted

16 ounces frozen blueberries, defrosted

1/2 t. almond extract

1/3 c. sugar

1 T. cornstarch

1/4 c. oats (quick or regular, but not instant)

1/2 c. flour

1/3 c. brown sugar

1/2 t. cinnamon

1/2 t. nutmeg

3 T. cold butter, cut into cubes

Combine the fruit and any accumulated juices, almond extract, sugar, and cornstarch in a large bowl, mixing well.  Let it sit at room temperature for 20 minutes.

Preheat the oven to 350.  Have ready an 8x11 inch (ungreased) shallow baking dish.  (I used a 9x9.)

Combine the oatmeal, flour, brown sugar, cinnamon, and nutmeg in a separate bowl.  Add the butter and use your fingers (I used a pastry cutter) to thoroughly work it into the dry ingredients.  The consistency will be crumbly.

Pour the fruit mixture into the baking dish, distributing the berries and peaches evenly.  Scatter the crumb topping over the fruit, covering it as much as possible.  Bake for 50 to 60 minutes, until the fruit is bubbling up the sides of the dish and the crisp topping is starting to brown.

Let it rest for five minutes before serving.  Serve with ice cream, if desired.

Notes: Super yummy for a "healthy" dessert (with 8 servings, 190 calories, 5 grams of fat, 26 grams of sugar).   I left this unattended while we ate dinner and when the 50 minutes beeped, the topping had almost been completely usurped by the fruit, but it still tasted really good.