Ingredients
2lbsfirm ripe peaches,halved, pitted and cut into ½ inch wedges
2cupsfresh blackberries
½cupgranulated sugar
2tspfresh lemon juice
1cupquick cooking oats
¾cupall purpose flour
¾cuplight brown sugar
½tspkosher salt
½tspground cinnamon
¼tspground cardamom
⅛tspnutmeg,freshly grated
1stickcold unsalted butter,(plus 1 tbsp), cubed
Preparation
Preheat the oven to 375 degrees F.
In a large bowl, gently toss the peaches and blackberries with the granulated sugar and lemon juice.
Transfer the fruit to an 8×11-inch baking dish.
In a medium bowl, toss the oats with flour, brown sugar, salt, cinnamon, cardamom, and nutmeg. Using fingertips, mix in the butter until the topping is crumbly
Sprinkle the topping over the fruit and bake for 1 hour, or until the top is golden brown and the fruit is bubbling.
Let the crisp cool for at least 30 minutes before serving.
Make-Ahead: The crisp can be refrigerated overnight. Bring to room temperature or reheat in the oven before serving
