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" Our local farmer&amp;#039;s market is bursting with stone fruits and berries, and while the local berries we get here in Northern California aren&amp;#039;t ginormous like the ones we used to get when we lived in Portland, Oregon, they are still sweet and fragrant. I like to say that I don&amp;#039;t measure anything when I cook\u2014who has time with kids under foot, right?. When I cook, it&amp;#039;s a little of this, a little of that, a taste, and then adjust as needed. It&amp;#039;s why I have never really mastered baking. Crisps and pies are easier for me to manage because there are so few ingredients that memorizing the measurements is easy. This one requires a little measuring, it&amp;#039;s true. But, once you get the hang of making fruit crisps, you won&amp;#039;t need to measure anymore, promise! (I dont!)  1 quart blueberries 2 white peaches, diced 1/2 a lemon sugar to taste  Crumb topping:  1/4 cup + 2 tbsps unsalted butter, softened 1/2 cup (all purpose) flour 1/4 cup oats (regular or quick-cooking) 1/2 cup packed brown sugar 1/2 tsp. cinnamon dash nutmeg dash salt  For crumb topping: Combine ingredients in a medium bowl and work into a crumbly mixture. Flour should be absorbed by the butter, and mixture should look &amp;quot;gravel-y.&amp;quot; Do not overwork or the mixture will become oily. Preheat oven to 375\u00BA. In a large bowl (or in baking dish) combine berries and peaches with lemon juice and sugar to taste. Place in bottom of a rectangular baking dish. (I use one that is slightly smaller than 13&amp;quot; x 9&amp;quot;.) Top evenly with crumb topping mixture. Bake for 40 minutes until topping is crisp. Serve with vanilla ice cream or with a dollop of whipped cream, creme fraiche, or plain Greek yogurt. image credit: Stefania Pomponi Butler "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/a30060/summer-desserts-blueberry-peach-crisp-recipe/?src=shelter_footer>