Blueberry Peach Crisp

I think I may have found the crisp recipie I will use from now on. I made a peach crisp a few weeks ago and it was good, but it wasn't spectacular. Well, last weekend I came across another crisp recipe that looked really good and tried it the same day, although I adapted the recipe for our tastes. I had some peaches cut and frozed, but not enough to actually make the crisp. So, I decided to use half blueberries (also needed to use up some of those) and half peaches. Todd has declared this my best crisp yet and this should be my go-to recipe for fruit crisps. So, I guess it has been blessed. :) It was gone so fast, I didn' get a chance to take a picture.

Fruit Crisp

Topping:

½ cup cold butter, cut into small pieces

¾ cup brown sugar

¾ cup all purpose flour

¾ cup old fashioned oats

¼ teaspoon baking powder

1 teaspoon vanilla extract

1 teaspoon cinnamon

Filling:
About 2 lbs. (4-5 cups) fruit (I used 2 cups peaches and 2 cups blueberries)
1 teaspoon lemon juice
1/3 cup brown sugar
½ teaspoon cinnamon
1 heaping tablespoon cornstarch

Preheat oven to 350 degrees.

In a medium size bowl, mix together brown sugar, flour, oats, baking powder and cold butter with your hands, until mixture is well combined and crumbly Lightly toss almonds into mixture. Set aside.

In a small bowl, mix together cinnamon, brown sugar and cornstarch. Set aside. In a 8x8 dish sprayed lightly with cooking spray, combine your fruit. Drizzle with lemon juice and almond extract. Stir in cinnamon/sugar/cornstarch mixture and combine. Crumble crisp topping over the peaches. Bake for 30 minutes or until golden brown.

Serve warm or cold with whipped cream or ice cream.