A delicious summer dessert using peaches and blackberries from the market.
3/4 cup firmly packed light brown sugar
1/2 cup butter, melted
1/8 teaspoon salt
1-1/2 cups all-purpose flour
1 cup coarsely chopped pecans
4 cups peeled and sliced fresh peaches
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
2 cups fresh blackberries
To prepare streusel, stir together first 3 streusel ingredients in a large bowl; add flour and pecans and stir until blended. Let stand 20 minutes or until mixture is firm enough to crumble into small pieces.
Preheat oven to 375 degrees. Stir together peaches and next 3 filling ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium and boil, stirring occasionally, 6 to 7 minutes or until juices have thickened. Remove from heat and stir in blackberries. Spoon mixture into a lightly greased 9-inch square baking dish. Crumble streusel over hot peach mixture. Bake at 375 degrees for 30 to 35 minutes or until bubbly and golden brown. Top each serving with a scoop of vanilla ice cream, if desired. Makes 8 servings.
Recipe from Southern Living (July 2012)