ingredients
6 peaches pitted and cut into 1/2-inch thick wedges
1 cup blueberries, picked over and rinsed
1 tablespoon cornstarch
2 tablespoons fresh lemon juice
1/3 cup granulated sugar

2/3 cup all-purpose flour
3/4 cup firmly packed light brown sugar
1/2 cup old-fashioned rolled oats
1/2 teaspoon salt
1 teaspoon cinnamon
6 tablespoons cold unsalted butter, cut into bits
3/4 cup coarsely chopped lightly toasted pecans
vanilla cream
preparation

In a large bowl toss the peaches and the berries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well. In a small bowl stir together the flour, the brown sugar, the oats, the salt,and the cinnamon,add the butter, blending the mixture until it resembles coarse meal, and stir in the pecans. Spread the peach mixture in a 3 quart baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350°F. oven for 45 minutes, or until the top is golden. Serve the crisp with the ice cream.