Blackberry Peach Crisp

// Serves 8

Crisp Topping

1 cup unbleached baking flour

¾ cup packed brown sugar

1 cup rolled oats

1 tsp ground cinnamon

1 ½ cups of cold butter,
cut into ½-inch pieces

Thoroughly combine dry ingredients. Cut in butter until combined.

Filling
1 ½ cups white sugar

2 tbsp. cornstarch

2 lbs. peaches, cut into large chunks

1 ½ lbs. fresh blackberries

¼ cup lemon juice

¾ cup of butter, melted and cooled

Preheat oven to 325˚F. In a medium bowl, whisk the sugar and cornstarch together. In a separate bowl, combine the fruit and lemon juice. Add the sugar mixture and combine gently but thoroughly. Add the butter. Place mixture in a large baking dish (do not fill to the top because cobbler will bubble while cooking). Top fruit mixture with topping. Bake for 30–45 minutes. You may cover the top with foil after 20–30 minutes if needed to prevent burning the crisp topping

To serve // Serve with vanilla ice cream and your favorite stout.