RICHMOND, Va - Cookbook author Marie Carter baked up a fresh and fruity dessert. Her cookbook, 'Daily Bread From My Kitchen to Yours', spans an entire year, with daily recipes and quotations. A portion of the proceeds benefits National Cancer Institute-designated cancer centers. For more information visit online at http://mariedempseycarter.com/.
Peach and blueberry crisp
2 pounds fresh peaches, sliced
2 cups fresh blueberries, rinsed
2 tablespoons sugar
¼ teaspoon nutmeg
¼ teaspoon ground cinnamon
¾ cup sugar
¾ cup light brown sugar
¾ cup flour
¾ cup unsalted butter, cut into pieces
Preheat the oven to 350 degrees.
Combine the sliced peaches and the blueberries in a medium baking dish. In a small bowl, combine the sugar, nutmeg, and cinnamon. Sprinkle evenly over the peaches and blueberries.
To make the topping, combine the sugar, brown sugar, and flour in a medium bowl. Using a pastry blender, cut in the butter pieces until the mixture is crumbly. Spoon the topping evenly over the peaches and blueberries. Bake until the topping is golden brown, about 20 minutes.