Shutters Peach Blackberry Crisp

Ingredients

• 4 large fresh peaches (about 2 lbs.), skinned, stoned and sliced
• ½ pint fresh blackberries
• ¼ cup sugar
• 1 Tablespoon cornstarch
• 1 teaspoon lemon zest

Topping:

• ½ cup quick oats
• ¼ cup firmly-packed brown sugar
• 1/3 cup all-purpose flour
• ¼ teaspoon nutmeg
• ½ teaspoon cinnamon
• 1 Tablespoon cold butter
• 1 Tablespoon canola oil

Directions

Preheat oven to 375°F degrees. Arrange peaches in an 8-inch square glass baking dish. Scatter blackberries on top. Stir sugar and cornstarch together and sprinkle over fruit followed by lemon zest. Mix together topping and sprinkle over fruit. Bake for 40-45 minutes.

Yield: 8 servings

Source: Executive Chef Andri Tscharner at Shutters on the Beach Hotel, Santa Monica, California