Peach and Blackberry Crisp

• Streusel
• 1-1/3 cups unsalted butter, melted
• 1/2 cup brown sugar, packed
• 2 qt. vanilla wafers, chopped
• 2 cups slivered almonds
• Fruit Mixture
• 1-1/4 gal. frozen unsweetened sliced peaches, thawed, well drained
• 3 qt. frozen unsweetened blackberries, thawed, well drained
• 1 qt. brown sugar, packed
• 6 Tbsp. cornstarch
• 2 Tbsp. ground cinnamon

1. Streusel: Mix butter and sugar in large bowl.
2. Add chopped wafers and nuts; toss to coat.
3. Set aside.
4. Fruit Mixture: Combine peaches and blackberries in large bowl.
5. Add combined sugar, cornstarch and cinnamon; toss to coat.
6. Spoon evenly into 4 half-hotel pans (or into 1 half-hotel pan for trial recipe).
7. Top with Streusel.
8. Bake in 325 degrees F-convection oven 18 to 20 min.
9. or until fruit is hot bubbly and Streusel is golden brown.
10. Serve warm or at room temperature.

streusel, unsalted butter, brown sugar, vanilla wafers, almonds, peaches, blackberries, brown sugar, cornstarch, ground cinnamon

Taken from www.kraftrecipes.com/recipes/peach-blackberry-crisp-110544.aspx (may not work)