Peach-Blueberry-Raspberry Crisp

• 2 tablespoons unsalted butter
• 1 pound frozen peaches (4 cups)
• 1 pound frozen blueberries (3 cups)
• 1 cup frozen raspberries
• 1/2 cup sugar
• 1 1/2 tablespoons tapioca (maybe, on the amount. recipe calls for 3 T flour)
• 1 teaspoon vanilla extract
• 1 zest of one orange
• 1 CRISP:
• 6 tablespoons cold unsalted butter, cut into small pieces
• 2/3 cup all-purpose flour
• 2/3 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/4 cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon finely grated nutmeg
• 1/4 teaspoon salt
• 2/3 cup chopped walnut pieces
• 1/3 cup chopped hazelnut pieces
• 1 Whipped cream, creme fraiche, or vanilla ice cream, for serving (optional)

1. Preheat the oven to 375u0b0F. Grease a 2 1/2-quart (8x8") baking dish with the butter.
2. CRISP: Combine all the ingredients, except the oatmeal, in the bowl of a standing electric mixer fitted with the paddle attachment, and process on low speed until the mixture is crumbly and coarse. (Alternatively, combine the ingredients in a bowl, and using a pastry blender, two knives, or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.) Mix in oatmeal.
3. Combine the peaches, blueberries, sugar, flour, and vanilla extract in a large bowl. Toss well to mix. Transfer the fruit to the prepared baking dish, and cover with the topping. Place the baking dish on a parchment or foil-lined rimmed baking sheet to catch any juices that may bubble ove
4. Bake until the crisp is browned on top and the juices have thickened around the edges, about 40 minutes. Serve with whipped cream, creme fraiche, or vanilla ice cream, if desired.

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Taken from www.epicurious.com/recipes/member/views/peach-blueberry-raspberry-crisp-5ba634c433a94b3f7788820d (may not work)