Last week we drove to my Aunt Cinda's house and picked the last of the June peaches and some of her amazing Brazos Blackberries. We ate most of the blackberries already, but the generous amount of peaches she gave us are hanging on in the fridge. Today we made a superb peach/berry cobbler crisp, one I'll definitely repeat! (from the Austin Chronicle).

The 1.5 lbs peaches, pitted and cut into chunks (notice: no peeling necessary!)
2 cups blackberries or blueberries (since we ate most of the Brazos Blacks, I added some blues)
1 tbsp cornstarch
2 tbsp fresh lemon juice
1/3 c. granulated sugar

In a large bowl, toss the peaches and berries gently with the cornstarch, lemon, and granulated sugar, until combined well. Spread in a 13"X9" baking dish.
















2/3 c. all-purpose flour
3/4 c. brown sugar
1/2 c. old fashioned rolled oats
1/2 tsp salt
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
6 tbsp cold unsalted butter, cut into bits
3/4 c. chopped pecans

In another bowl combine the flour, brown sugar, oats, salt, cinnamon, and nutmeg. Add the butter, blending until it resembles coarse meal, and stir in the pecans. Sprinkle the pecan-oat mixture evenly over the peaches.



















Bake in the middle of at 350 degree oven for 45-50 minutes, until the top is golden. Serve with ice cream (or whip cream, as preferred at our house):