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Nothing says home like the smell of peaches and berries bubbling away in the oven. This peach berry crisp brings together juicy summer fruit and a golden oat topping that’s crisp at the edges and buttery in the middle. Simple, sweet, and best served warm with a scoop of ice cream - it’s the kind of dessert that feels like a hug from home!

Ready in: 1 hour

Makes: 6 servings

Ingredients:

• 1 ½ cups rolled oats
  
• 4 tablespoons cornstarch 
• ¼ cup brown sugar, lightly packed
• ½ Tsp. ground cinnamon
• 1 stick of cold butter, cut into small pieces
  

Filling:

• 2 pounds firm, ripe peaches (5-7 peaches), peeled and sliced
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• Juice of 1 lemon, zest of same lemon
• ¾ cup granulated sugar
• 2 tablespoons cornstarch

Instructions:

1. Preheat the oven to 350°F. Place all of the topping ingredients into a bowl, and using a fork, mix the contents until a texture similar to wet sand is achieved.
2. Toss the prepared fruit with remaining ingredients until combined, and fill your ramekins just shy of the top. Loosely pile the topping on each, pressing lightly.
3. Place on a parchment-lined baking sheet to catch the drippings, and bake for 45 minutes.
4. Remove and serve with fresh whipped cream, or a scoop of vanilla ice cream.

Tips: While we used a blend of blueberries and raspberries, virtually any fruit pairs well with fresh, juicy peaches. This recipe is naturally gluten free if using gluten free oats. You should have about 6 individual 8-ounce servings, but you can also make in one large baking dish if desired.