Peach Blueberry Crisp

Fruit filling
6 large peaches, pitted and sliced
2 cups blueberries, fresh or thawed, if frozen
zest and juice of 1 large lemon
3/4 cup sugar

1 cup flour
1 cup uncooked oats
1/4 tsp. nutmeg
1 tsp. cinnamon
1/2 cup brown sugar
1 cup coarsely chopped pecans
6 T. cold butter, cut into 6 pieces
whipped cream or vanilla ice cream

In a medium bowl, combine the sliced peaches, blueberries, lemon juice and zest and the sugar. Stir to combine. Place in a 2 quart shallow baking dish.

In a small bowl, combine the flour, oats, nutmeg, cinnamon, brown sugar and pecans. With a pastry cutter, cut in the cold butter until the size of peas. Sprinkle on top of the peaches. Bake in a 400 degree oven for 30 minutes until peaches are cooked through and topping is golden brown. Serve warm with whipped cream or vanilla ice cream.