Blueberry and Peach Crisp

Flour Topping

1 c. flour

1 egg

1/2 c. sugar

1/2 c. light brown sugar

1 tsp. cinnamon

Fruit Filling

3 c. peeled, sliced peaches

2 c. fresh blueberries

1 Tbs butter

Pecan Topping

1 c. chopped pecans

1/4 c. flour

1/4 c. sugar

1/4 c. brown sugar

1/4 c. melted butter

 

Preheat oven 350.

For the flour topping: Combine flour, 1/2 cup sugar and 1/2 cup brown sugar, and cinnamon. Beat egg with a fork. Mix egg into flour with fork until crumbly.

For fruit filling: Melt 1 Tbs butter in a sauce pan. Place blueberries and peaches in the sauce pan. Warm slowly on low heat. Stir frequently. After the juices form, Stir in 1 Tbs of Flour. Stir frequently and cook until the juices thicken. Pour fruit and juices into a 2 to 2 1/2 quart buttered baking dish.

Sprinkle flour topping over fruit filling.

For pecan topping: Combine chopped pecan, sugar, flour, brown sugar and  melted butter. Crumble over flour topping.

Bake at 350 degrees for 35 to 40 minutes. Serve with ice cream. Serves 6 to 7.