Peach Blueberry Crisp

1: Mix flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt in a medium bowl.

2: Add room temperature butter cubes and toss to coat.

3: Knead butter chunks and dry mixture between fingertips until mixture looks like crumbly wet sand.

4: Add nuts and toss but be sure not to overmix. Refrigerate mixture for at least 15 minutes.

5: Toss peeled peaches and blueberries with the sugar, cinnamon, nutmeg, lemon juice, and zest in a bowl.

6: Preheat the oven to 375° with the rack set in the middle.

7: In a deep pie plate or 2 qt casserole dish, spread the peach blueberry mixture.

8: Cover with the refrigerated crisp topping.

9: Bake for 40-45 minutes until the fruit is bubbling and topping is light golden brown.

10: Serve with vanilla ice cream.