Blackberry-peach Crisp

My son and I went and picked blackberries along a walking/hiking trail near our house. We got quite a few berries. There were enough to fill a gallon size zip-lock bag and make two blackberry-peach crisps.

The crisp was delicious! Here is the recipe that I used:

3 large peaches sliced
2 cups of rinsed blackberries
1 T. tapioca flour
Juice from one lemon (approx. 2 T.)
1/3 C. sugar
2/3 C. GF flour blend (I used Bob's Red Mill)
3/4 sugar
1/2 C. GF rolled oats
1/2 t. salt
1 t. ground cinnamon
1/2 t. ground nutmeg
6 T. cold butter - cut into chunks
3/4 C. toasted pecans - coarsely chopped

In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the sugar until the mixture is combined well. In a small bowl stir together the flour, the sugar, the oats, the salt, the cinnamon, and the nutmeg. Add the butter, blend the mixture until it is crumbly and then stir in the pecans. Spread the peach mixture in a 13- by 9-inch baking dish, sprinkle the topping evenly over fruit and bake the crisp in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden.

We had ours with vanilla ice cream, but it would be great by itself or with whip cream!

Looking forward to another crisp, or maybe a blackberry pie later in the fall!