Peach and Blueberry Crisp

Topping:
3/4 c. firmly packed brown sugar
3/4 c. all purpose flour
1/2 c. (1 stick) butter, cut into pieces
1 c. old fashioned oats
3/4 c. chopped toasted pecans
Fruit:
6 tablespoons sugar
3 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 1/2 lbs. peaches, peeled and cut into wedges
1 1-pint basket blueberries or 2 1/2 cups frozen, thawed

For Topping:
Preheat oven to 350 degrees F. Butter 9 x 13 glass baking dish. Mix sugar and flour in medium bowl. Add butter and rub with fingertips until mixture resembles coarse crumbs. Mix in oats and pecans. (Can be prepared 1 day ahead — cover and refrigerate.)
For Fruit:
Mix sugar, flour, cinnamon, and nutmeg in a large bowl. Add peaches and blueberries and toss to coat. Transfer fruit to prepared dish. Sprinkle topping over the top of the fruit. Bake until topping browns and filling bubbles, about 45 minutes. Cool. Serve with ice cream.

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