Peach Blueberry Crisp with Pecan Streusel Topping

Prep Time: 15 mins 
Start to Finish: 55 mins
Servings: 6

Topping

3/4 cup quick cooking oats
1/2 cup Gold Medal all-purpose flour
1/2 cup packed brown sugar
1/2 cup firm butter, cut into pieces
1/4 cup chopped pecans

Filling

1 cup frozen blueberries (you can also use 1 can (21oz) blueberry pie filling)
4 cups fresh peaches, cut into big chunks
3 T sugar
1 T Gold Medal all purpose flour

Heat oven to 400F. Spray 9x13 glass baking dish with cooking spray. In a large bowl, mix oats, 1/2 cup flour and the brown sugar. Cut in butter using a pastry blender (you can also crisscrossing 2 knives until crumbly. Stir in pecans.

In a large bowl, stir all filling ingredients until mixed. Pour into baking dish. Sprinkle with topping.

Bake 30-40 mins or until mixture is bubbly and topping is golden brown. Serve warm (with some ice cream on the side!!).