Summer Berry And Peach Crisp

• 2 cups Fresh Blueberries
• 2 cups Fresh Blackberries
• 3 whole Ripe Peaches, Peeled, Pitted And Sliced
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Flour
• 1/4 cups Sugar (to 1/3 Cup, Depending On The Sweetness Of Your Fruit)
• 1 cup Regular Rolled Oats
• 1/4 cups All-purpose Flour
• 3/4 teaspoons Cinnamon
• 1/4 cups Light Brown Sugar
• 4 Tablespoons Unsalted Butter, Cut Into Very Small Pieces
• Salt

1. Preheat oven to 350 degrees. Butter an 8-inch square baking dish. Put the berries and peaches in a large bowl. Add the lemon juice, flour and sugar to the bowl. Gently toss and let sit for a few minutes until the sugar dissolves and the mixture thickens.
2. Meanwhile, combine the rolled oats, flour, cinnamon, brown sugar, butter and salt with a pastry blender or a fork. Mix together until the mixture is crumbly.
3. Pour the fruit with all the juices into the prepared baking pan. Evenly distribute the topping over the fruit. Bake at 350 degrees for 25 to 30 minutes, until the top is brown and the berries begin to bubble up through the topping. Serve warm or at room temperature with vanilla ice cream (homemade is best).

fresh blueberries, fresh blackberries, peaches, lemon juice, flour, ubc, regular, ubc, cinnamon, ubc, unsalted butter, salt

Taken from tastykitchen.com/recipes/desserts/summer-berry-and-peach-crisp/ (may not work)