Peach-Blueberry Crisp

• 4 cups sliced peaches, peeled optionally
• 1 pint blueberries
• 14-12 cup sugar
• 2 tablespoons cornstarch
• 12 teaspoon nutmeg
• 12 teaspoon vanilla extract
• 12 cup quick-cooking oats
• 14 cup whole wheat flour (pastry flour, if possible)
• 13 cup light brown sugar
• 12 teaspoon cinnamon
• 2 tablespoons honey
• 2 tablespoons butter (or spread)
• 14 cup honey crunch wheat germ
• 14 cup ginger snaps, crushed

1. Preheat oven to 375.
2. Combine first 5 ingredients in a medium bowl.
3. Toss well and set aside.
4. Combine the remaining ingredients in a small bowl and combine with a fork or fingers until mixture resembles coarse crumbs.
5. Spray a deep-dish pie pan with nonstick spray and pour in fruit mixture.
6. Cover fruit with topping.
7. Place in oven and bake for 45 minutes, or until juices are bubbly and warm.
8. May serve with frozen yogurt or light whipped topping.

peaches, blueberries, sugar, cornstarch, nutmeg, vanilla, oats, whole wheat flour, light brown sugar, cinnamon, honey, butter, honey, ginger snaps

Taken from www.food.com/recipe/peach-blueberry-crisp-97147 (may not work)