Categories: pie- cobbler- cheesecake- crisp

Ingredients

• Filling:
• 6 cups chopped, peeled and pitted peaches
• (about 2 1/2 lbs.)
• 2 cups ripe berries (blueberries, raspberries. blackberries or a mix)
• 1/4 cup granulated sugar
• 2 Tbsp., cornstarch
• 1 tsp. nutmeg
• 1 tsp. vanilla
• 1 lemon, finely grated rind and juice
• Topping:
• 1 1/2 cups all-purpose flour
• 1 cup light brown sugar
• 3/4 cup quick-cooking oats
• 1/4 cup shelled dry-roasted pistachios
• 1/2 tsp. coarse salt
• 1 cup (2 sticks) unsalted butter, cubed and chilled

Directions

1. For filling, combine all ingredients in a large bowl and toss gently. Set aside at least 10 minutes to allow fruit to begin releasing its juices. Mix fruit again just before using.
2. Preheat oven to 350 degrees. Grease a 13 × 9 inch baking dish.
3. For topping, combine all ingredients in the bowl of a food processor and pulse until crumbly, about 30 seconds.
4. Pour filling into prepared pan. Top with streusel mixture and press lightly with your hands to secure filling. Bake about 1 hour, until golden brown and bubbly.

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