Since I had an ginormous amount of blackberries left over from our pickin’ trip week before last, I decided to use them for a nice little Sunday afternoon treat. :) This came out so lovely… warm and tart (and sweet, at the same time!). You can totally change this up with other fruits. These are just the ones I had on hand.

Peach Blackberry Crisp

Peach & Blackberry Crisp
Adapted from: ‘Blueberry Crisp’ in Longaberger’s Fresh From the Pantry – Recipes for Every Day

4 cups blueberries (I used 2 c peaches & 2 c blackberries, both fresh)
2 tbsp water
3/4 c flour
1 c sugar or packed brown sugar
1 tsp cinnamon
1/4 tsp salt
1/2 c (1 stick) unsalted butter, softened
Extra brown sugar to sprinkle on top before baking

Place the blueberries and water in a buttered 8- or 9-inch deep baking dish. Mix the flour, sugar, cinnamon and salt in a bowl. Cut in the butter until crumbly. Spread over the blueberries. Sprinkle a little brown sugar on top. Bake at 350 degrees for 35 minutes or until the top is golden brown. Serve with whipped cream or vanilla ice cream. Serves 6 to 8.