Peaches and berries are great summer fruits. This recipe is a great end to any summertime meal. The fresh fruit and the coolness or the ice cream. Yummy.

Ingredients

• 2 lbs peaches—peeled, halved and cut into 1/2-inch wedges
• 2 cups fresh blueberries
• 1/2 tsp fresh grated ginger
• 1/2 cup sugar
• 2 tsp fresh lemon juice
• Zest of one lemon
• 1 cup instant oats
• 3/4 cup all-purpose flour
• 3/4 cup brown sugar
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• Pinch of cayanne pepper
• 1 stick plus 1 tablespoon cold unsalted butter cut into cubes
• 1qt vanilla ice cream

Procedure

Preheat the oven to 375 degrees. In a large bowl, gently toss the peaches and blueberries with the ginger, granulated sugar, lemon juice and zest. Put the fruit into a baking dish about 8 1/2 by 11. In a medium bowl, toss the flour, oats, brown sugar, salt, cinnamon, cayanne and nutmeg with the butter that has been cubed. Using your fingertips, mix in the butter until the topping is crumbly. Sprinkle the topping over the fruit and bake for 1 hour. When the crisp is done, the top should be golden brown and the fruit bubbling. Let the crisp cool for 20 to 30 minutes before serving. Serve it in a bowl and top with vanilla ice cream. Enjoy!!