How about a peach and blueberry crisp?

Oh yah remember how I used to have a recipe on my blog at least once a week, usually a dessert. yah, about that... uh I don't have an excuse or reason why that aspect of my blog suddenly disappeared. So to convince you that I still bake occasionally, I looked in my frig on Friday and saw that some peaches and nectarines were needing to be eaten and fast! Also there was a container of blueberries so a peach and blueberry crisp it was! You can easily use peaches or nectarines, my peaches were a bit larger than the nectarines and I wanted more fruit.
First, gather together your ingredients.
4 tablespoons butter, 2/3 flour, 1/2 cup light brown sugar, 1/2 teaspoon ground cinnamon, 1/2 cup granulated sugar, 3 tablespoons cornstarch, 1/2 teaspoon ground nutmeg, 3 cups blueberries, 3 medium peaches or nectarines. You can add 2/3 cup pecans into the flour mixture if you want more crunch from your crisp.

Preheat your oven to 375 degrees F. Using a 9 inch square baking dish, lightly butter the dish.
In a medium mixing bowl, combine the washed blueberries and pitted and sliced peaches.

In a smaller bowl, combine the cornstarch, nutmeg and granulated sugar. Mix these three ingredients together then pour them over the fruit and toss the fruit to thoroughly coat. Pour the fruit into your baking dish. In another bowl, add the flour, brown sugar and cinnamon.

Add in the butter and crumble the butter until the mixture readily clumps together.

Sprinkle the butter flour mixture over the fruit.

Cook your crisp for 45 to 50 minutes or until the crisp coating is a light golden brown. Remove the crisp and immediately serve with vanilla ice cream, because a crisp always requires its best friend, vanilla ice cream!

Also a crisp is best served with a group of your friends, the more to serve the more memorable the evening.