This recipe is from the post: Squashed.

Cooks note: The texture of this dish is between a crisp and a cobbler. This is my go-to recipe for a quick summer fruit dessert. It was originally made with all peaches, which is delicious and which I make a lot, and you can do a mixture with raspberries, peaches and blueberries, too, just make sure you have 4 cups of fruit total. Using peaches alone will give you something other than a blueberry-colored crisp.

Serves 4-6

3 cups washed, peeled and sliced fresh peaches
1 cup washed and dried fresh blueberries
1/2 cup granulated sugar, plus 1/4 cup (I use cane sugar, but plain works great)
1/2 tsp. ground cinnamon, divided
1 cup all purpose flour
1 stick (8 tablespoons) butter at room temperature

Preheat oven to 375 degrees. Butter an 11 x 7 glass or ceramic baking dish. Place peaches and blueberries in a medium sized bowl and add 1/2 cup of the sugar and 1/4 tsp. of the cinnamon to the fruit, mix together and set aside.

In a small bowl, cut the butter into the flour until it is mixed well and is in small chunks, then add the remaining 1/4 cup of sugar and the remaining 1/4 tsp. cinnamon. Pour the peaches and blueberry mixture into the well-greased baking dish and spread evenly. Sprinkle the flour mixture evenly over the fruit. Bake at 375 degrees for 30 minutes or until the topping is golden brown and the fruit mixture is bubbly. Serve warm with a scoop of your favorite vanilla ice cream.

Recipe ©2011 Betsy Burts. All reproduction rights reserved.