Peach and Blackberry Crisp

Ingredients:

• 2 pounds firm, ripe peaches, halved, pitted, and cut into 1/2-inch wedges
• 2 cups fresh blackberries
• 1/2 cup granulated sugar 
• 2 teaspoons fresh lemon juice
• 1 cup quick-cooking oats
• 3/4 cup all-purpose flour
• 3/4 cup light brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon 
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon freshly grated nutmeg
• 1 stick plus 1 tablespoon cold unsalted butter, cubed

Directions:

1.) Preheat oven to 350 degrees.  Gently toss together peaches, blackberries, granulated sugar, cornstarch, and lemon juice
in a large bowl.  Transfer fruit to a lightly greased 11 x 7- inch baking dish.

2.) Toss together oats, flour, honey, kosher salt, cinnamon, cardamom, and nutmeg in a medium bowl; add cubed butter.
Using your hands, combine until mixture is crumbly.  Sprinkle topping evenly over fruit.
3.) Bake in a preheated oven until top is golden brown and fruit mixture is bubbling, 45 to 50 minutes.  Remove from oven
and cool 15 minutes.  If desired, sprinkle with lemon zest before serving.