Dessert: Peach-Blueberry Crisp (serves 6)

This recipe is from Cook's Illustrated magazine. I made it using fresh peaches and blueberries from the Farmer's Market. It was amazing.

INGREDIENTS

Topping Mixture:
6 tablespoons unbleached all-purpose flour
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon table salt
5 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
3/4 cups pecans or whole almonds, chopped coarse (or chopped fine if mixing topping by hand)

Fruit:
5 cups peaches (peeled, pitted and cut into half-inch wedges - about 5 medium peaches)
1 cup fresh blueberries, rinsed
1 tablespoon quick-cooking tapioca
1/4 cup granulated sugar
1.5 tablespoons lemon juice
1/2 teaspoon grated lemon zest from 1 lemon

Instructions:
1. For the topping: Place flour, brown sugar, sugar, cinnamon, nutmeg, and salt in food processor workbowl fitted with steel blade. Add chilled butter and pulse until mixture moves from dry sand-like appearance with large lumps of butter to a coarse cornmeal texture, about three 4-second bursts. Add nuts and pulse until mixture resembles crumbly sand, about five 1-second bursts. Do not over process or mixture will take on a smooth, cookie-dough-like texture.
(To mix by hand, allow butter pieces to sit at room temperature for 5 minutes. Meanwhile mix flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt in medium bowl. Add butter, toss to coat. Pinch butter chunks and dry mixture between fingertips until mixture looks like crumbly wet sand. Add nuts and toss to distribute evenly. Do not overmix.) Refrigerate mixture while preparing fruit, at least 15 minutes.

2. Toss peaches, blueberries, tapioca, sugar, lemon juice, and zest in medium bowl.

3. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Scrape fruit mixture with rubber spatula into 8-inch square (2 quart) baking pan or 9-inch round deep dish pie plate. Distribute chilled topping evenly over fruit; bake for 40 minutes. Increase oven temperature to 400 degrees; bake until fruit is bubbling and topping is deep golden brown (~ 5 minutes longer). Serve warm or at room temperature.

Notes:
To make a larger crisp that serves 10, double all the ingredients, use 13x9-inch baking pan and bake for 55 minutes at 375 degrees, without increasing the oven temperature.

I didn't include the nuts when I made it and it turned out fine.