Peach-Blueberry Crisp

This is one of my all-time favorite warm weather dishes - especially when peaches are in season at the Farmer's Market. The original recipe called for Apricots, but when I saw those fresh peaches staring at me from the bins of the Farmer's Market...it was as if they were calling to me. Peaches and blueberries - such a perfect duo. This can easily be eaten for breakfast (as the original recipe suggested eating it with some yogurt on top - YUM!), or as a dessert! This is a light and fragrant dish with just a little crumble on top, so no worries about feeling weighed down!

Ingredients:
1/2 lb of Peaches, sliced (about 2 cups)
1/2 pint of Blueberries
1 1/2 Tbs Sugar
1 Tbs flour
pinch of nutmeg (I used Pumpkin Pie Spice)

Crumble:
1/2 stick of butter, melted
1/2 cup oats
1/2 cup flour
2 Tbs Almonds
3 Tbs sugar
pinch of salt

What to do:
1. Preheat the oven to 400 degrees
2. Put sliced peaches and blueberries in a 9" baking dish
3. Sprinkle with 1 1/2 Tbs sugar and the pinch of nutmeg
4. Stir in the Tbs flour
5. In a separate bowl, pour the melted butter and sugar in, combine
6. Add a pinch of salt, the oats, the flour, and then the almonds until clumps form
7. Sprinkle the crumble mixture over the fruit, and bake for 30-35 mins

Adapted from: Smitten Kitchen