For the Fruit

• 4 cups peeled & diced peaches (from 5-6 peaches)
• 1 cup blackberries, blueberries, or raspberries
• 1 tbsp sugar
• 1 tbsp finely chopped crystallized ginger

For the Topping

• ½ cup packed brown sugar
• ¼ cup flour
• ½ cup quick-cooking oats
• 2 tbsp toasted, chopped pecans, walnuts or pistachios
• 1 tsp cinnamon
• pinch of salt
• 4 tbsp butter, room temperature

Special Equipment

• 8 or 9-inch baking pan

1. To peel peaches: Bring a pot of water to a boil. With a sharp knife, slit an X in the bottom of each peach. Place each peach in the boiling water for 1-2 minutes, then carefully remove with a slotted spoon. When cool enough to handle, slip the skin off of the peaches
2. Butter the bottom and sides of an 8" or 9" baking pan or spray with non-stick coating. Preheat the oven to 350º
3. In a bowl, place the peaches, berries, sugar, and crystallized ginger and toss gently to combine. Transfer to greased backing pan. Use the back of spoon to spread evenly
4. In a mixing bowl, mix together the brown sugar, flour, oats, walnuts, cinnamon, and salt with a fork. Cut the butter into small pieces and add to the mixing bowl. Using your fingers, work in the butter until the mixture resembles wet sand
5. Sprinkle the topping evenly over the fruit. Bake until the topping is crisp and the fruit is bubbling, about 30 minutes. Serve warm with vanilla ice cream or plain yogurt