Summer's Bounty Peach and Raspberry Crisp

Ingredients

• Unsalted butter (1/2 cup, cold and cubed)
• Salt (1/4 teaspoon)
• Cinnamon (1 teaspoon)
• Brown sugar (1/2 cup)
• Almonds (1/2 cup, chopped)
• Rolled oats (1 cup)
• All-purpose flour (1/2 cup)
• Lemon juice (1 tablespoon)
• Cornstarch (2 tablespoons)
• Granulated sugar (1/2 cup)
• Raspberries (1 cup)
• Peaches (4 cups, sliced)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sliced peaches, raspberries, granulated sugar, cornstarch, and lemon juice. Toss gently until the fruit is well coated with the sugar and cornstarch mixture.
3. Transfer the fruit mixture to a 9x9-inch baking dish, spreading it evenly.
4. In a separate bowl, combine the all-purpose flour, rolled oats, chopped almonds, brown sugar, cinnamon, and salt. Mix well to ensure the flavors are evenly distributed.
5. Add the cold, cubed butter to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. This is your crumble topping.
6. Sprinkle the crumble mixture evenly over the fruit in the baking dish, covering the fruit completely.
7. Bake in the preheated oven for 35-40 minutes, or until the fruit is bubbly and the topping is golden brown. The aroma of baking fruit and cinnamon will fill your kitchen.
8. Remove the crisp from the oven and let it cool for a few minutes to allow the fruit filling to set.
9. Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream for an extra layer of indulgence.