Peach, blueberry crisp

Recipe courtesy "The Fresh Market & Friends Cookbook," by The Fresh Market Inc.

1 1/2 pounds peaches (about 3), pitted and cut into -inch thick wedges

1 1/2 cups blueberries or blackberries

1 tablespoon cornstarch

2 tablespoons fresh lemon juice

1/3 cup granulated sugar

2/3 cup all-purpose flour

3/4 cup light brown sugar, firmly packed

1/2 cup old-fashioned rolled oats (not instant or minute oats)

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

6 tablespoons cold unsalted butter, cut into bits

3/4 cup toasted pecans, coarsely chopped (optional)

Preheat oven to 375 degrees.

In a large bowl, toss the peaches and the blueberries gently with the cornstarch, lemon juice and granulated sugar until the mixture is combined well.

In a small bowl, stir together the flour, brown sugar, oats, salt, cinnamon, nutmeg.

Add the butter, blending the mixture until it resembles coarse meal; stir in pecans.

Spread the peach mixture in a 9 x 13-inch or 3-quart baking dish.

Sprinkle the pecan mixture evenly over it; bake the crisp for 45 to 50 minutes, or until the top is golden.

Serves 8-10.