Peach-Blackberry Crisp

This fruit crisp is a testament to Chez Panisse's philosophy of simple food using local, perfectly ripe ingredients.  I made this while visiting my parents in Ohio, using fresh-picked blackberries and peaches from a local orchard right behind my parents' house.  They were so tasty that they needed little accompaniment to make a delicious dessert.  The fruit is tossed with some flour and sugar, topped with a crunchy almond crisp, and then baked until bubbling.  It makes the perfect summer dessert - super flavorful and just bursting with fresh fruit flavor.  Use whatever you have on hand - I bet nectarines and blueberries or plums and raspberries would also be terrific.  You could even make the filling with apples and a bit of cinnamon in the fall or winter - just be sure to taste and adjust the sugar as needed.

Peach-Blackberry Crisp (adapted from Chez Panisse Desserts)

7/8 cup flour
1/3 cup brown sugar
1 T granulated sugar
1/3 cup salted butter
1/3 cup slivered almonds
2 pounds peaches, pitted and sliced about 1/2-inch thick
1 cup blackberries
1 T flour
1/2 cup granulated sugar

1. Put the flour and sugars in a bowl. Cut in the butter, and then stir in the almonds.  Set aside.

2. Toss together the peaches and blackberries, and then toss with the flour and sugar. Turn into a 9-inch pie pan, smooth the top, and sprinkle an even layer of the topping over the fruit.

3. Bake in a 375 degree oven for 35 minutes, until the top is golden brown.