Aunt Raffy's Peach and Blueberry Crisp

• 1 teaspoon unsalted butter, at room temperature
• Two 16-ounce bags frozen sliced peaches
• 1 1/2 cups frozen blueberries
• 1/4 cup freshly squeezed lemon juice
• 3 tablespoons turbinado sugar
• 2 tablespoons arrowroot
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt
• 1 cup old-fashioned rolled oats
• 1/3 cup all-purpose flour
• 1/3 cup turbinado sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 6 tablespoons unsalted butter, chilled and cut into cubes
• 1 pint vanilla ice cream

1. Preheat the oven to 400 degrees F.
2. For the filling: Butter a 7-by-3-inch round baking dish and set aside.
3. In a large bowl, toss together the sliced peaches, blueberries, lemon juice, sugar, arrowroot, vanilla and salt.
4. Pour the mixture into the prepared baking dish.
5. For the topping: In a separate bowl, mix together the oats, flour, sugar, cinnamon and salt.
6. Using your hands, work the butter into the flour mixture until there are no longer any powdery ingredients at the bottom of the bowl.
7. Break apart large pieces of the topping mixture and place on top of the fruit until the fruit mixture is almost entirely covered.
8. Bake until the topping is golden brown and crispy and the fruit mixture is bubbling, about 40 minutes.
9. Let cool for at least 20 minutes.
10. Serve with the ice cream.

unsalted butter, peaches, frozen blueberries, freshly squeezed lemon juice, turbinado sugar, arrowroot, vanilla, kosher salt, oldfashioned, flour, turbinado sugar, ground cinnamon, kosher salt, unsalted butter, vanilla ice cream

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/aunt-raffys-peach-and-blueberry-crisp.html (may not work)