BLACKBERRY-PEACH CRISP

FOR THE TOPPING:*
1 1/4 cups all-purpose flour
3/4 cup packed dark brown sugar
1 tablespoon granulated sugar
1 pinch salt
1 pinch ground cinnamon
1/2 chopped toasted nuts, such as almonds, pecans or walnuts
10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into 1-inch pieces
FOR THE FILLING:
1 pint blackberries
4 or 5 peaches, peeled and sliced
3 tablespoons dark brown sugar
3 tablespoons all-purpose flour
Balsamic vinegar (optional)
vanilla ice cream, creme fraiche or whipped cream (optional, for serving)

Preheat the oven to 375 degrees F.

TO PREPARE THE TOPPING:
Combine flour, sugars, salt, cinnamon, nuts and butter in a food processor; pulse until mixture comes together with a crumbly texture. (Alternately, mix in a bowl, rubbing in the butter with your fingers.) Set aside.

TO PREPARE THE FILLING:
Combine berries and peaches in a bowl. Add sugar, flour and a few drops of balsamic vinegar; toss gently. Pour into an ungreased gratin dish or earthenware dish just big enough to hold the fruit.

Place the dish on a baking sheet. Sprinkle fruit evenly with topping.

Bake until topping is golden brown and fruit is bubbly, about 1 hour, rotating the pan once.

Serve warm, topping if desired with vanilla ice cream, creme fraiche or whipped cream.

*If desired, make a double batch of topping. Use half for this recipe and freeze the remainder to use later.

Makes 4 servings
Adapted from source: Simple Soirees: Seasonal Menus for Sensational Dinner Parties by Peggy Knickerbocker