Peach Blueberry Crisp

A delicious peach and blueberry crisp, with a plentiful crisp topping and a unique preparation, that yields great results!

This blueberry and peach crisp kind of does things backwards. Instead of adding the raw fruit and topping to the dish and baking for up to an hour, this one cooks the fruit on the stovetop, bakes the crisp separately, then, once combined, spends only about 10 minutes in the oven. It’s different, but deliciously different!

• 1 cup + 2 Tablespoons all-purpose flour
• 6 Tablespoons white granulated sugar
• 1 cup + 2 Tablespoons light brown sugar, packed
• 1 Tablespoon cinnamon
• 1/2 teaspoon salt, reduce to 1/4 tsp if using salted butter
• 1 1/2 cups old-fashioned oats, large-flake rolled oats
• 12 Tablespoons unsalted butter, melted (3/4 cup)

• 2 1/2 lb peaches, peeled, pitted and 1/2-inch sliced, about 4 cups
• 1/4 cup white granulated sugar
• 2 1/2 Tablespoons light brown sugar, packed
• 1 1/4 teaspoons cornstarch
• 2 1/4 Tablespoons water
• 1 1/4 teaspoons lemon juice

• 2 1/4 Tablespoons butter
• 1 cup fresh or frozen blueberries