Instructions: In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is

combined well. In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon, and the nutmeg, add the butter, blending

the mixture until it resembles coarse meal, and stir in the pecans.

Spread the peach mixture in a 13- by 9-inch (3 quart) baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350F. oven for 45 to 50 minutes, or until the top is golden. Serve the crisp with the ice cream.

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