Peach-Berry Crumble

• Topping:
• 1 cup quick-cooking oats
• 1/2 cup all-purpose flour
• 1/2 cup packed dark brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, melted
• 1/4 cup sliced almonds
• Filling:
• 1 1/2 pounds firm, ripe peaches (4 to 5)
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• Pinch of salt
• 1 cup fresh blueberries
• 1 cup fresh raspberries

1. Preheat oven to 350u0b0F. Lightly butter a 9-inch pie plate. Line a large, rimmed baking sheet with foil. Make topping: In a bowl, combine oats, flour, brown sugar, cinnamon and salt. Stir in butter until crumbly. Toss in nuts.
2. Make filling: Bring a large pot of water to a boil; have ready a large bowl filled with ice water. Using a sharp knife, cut a shallow X into bottom of peaches. Blanch peaches until skins begin to wrinkle, 30 to 60 seconds. Remove with a slotted spoon and place in ice water to cool. Slip off skins with your fingers; cut in half, remove pits and slice fruit into wedges.
3. In a bowl, toss peaches with sugar, flour and salt. Fold in berries. Let stand for 5 minutes. Transfer to prepared pie plate. Sprinkle with topping, place on baking sheet and bake until filling bubbles and topping is golden, 50 to 55 minutes. Let cool on a wire rack. Serve warm or at room temperature, with vanilla ice cream, if desired.

topping, oats, allpurpose, brown sugar, cinnamon, salt, unsalted butter, almonds, filling, firm, sugar, allpurpose, salt, fresh blueberries, fresh raspberries

Taken from www.myrecipes.com/recipe/peach-berry-crumble-0 (may not work)