Blackberry Strawberry Peach Crisp

On Monday we had three of my most favorite people over to the house:  The Mills.  I haven't been baking much because of the sweltering Georgia heat, but I wanted to bake something summery to finish off our cookout.  So after the burgers and grilled corn were gobbled down we enjoyed a delicious fruit crisp.  Catherine was there with the camera to document my foray into summer baking, hence the super nice photos.

I modified this recipe from the June issue of Cooking Light; originally, the recipe called for peaches, plums, and apricots.  Plums and apricots were not on hand, so I substituted blackberries and strawberries.  The result was a deliciously sweet and tart dessert that went perfectly with a large scoop of French Vanilla ice cream.
 

Blackberry Strawberry Peach Crisp (modified from Cooking Light)

Ingredients:

• 4 cups  sliced peaches
• 2  cups  sliced strawberries
• 2  cups  sliced blackberries
• 3/4  cup  granulated sugar
• 3  tablespoons  all-purpose flour
• 1/4  teaspoon nutmeg
• butter
• 1  cup  old-fashioned rolled oats
• 1/2  cup  packed brown sugar
• 3/4 cup  ounces  all-purpose flour
• 1/2  teaspoon  salt
• 1/2  cup  butter, melted
• 4  cups  French Vanilla ice cream

Directions:

1. Combine first 6 ingredients in a large bowl; let stand 15 minutes.

2. Preheat oven to 400°.

3. Spoon fruit mixture into a 13 x 9-inch glass or ceramic baking dish coated greased with butter. Bake at 400° for 35 minutes or until bubbly.

4. Combine oats and next 3 ingredients (through salt) in a bowl. Drizzle with butter, stirring until crumbly. Sprinkle oat mixture over fruit. Bake an additional 15 minutes or until topping is lightly browned and fruit is bubbly. Serve warm with ice cream.