Peach Season is Almost Over

I made this last weekend and it's the best I've ever done. The flavor blending was perfect, and the sweetness didn't overwhelm the peach flavor. I'm having a hard time describing this because peaches are sweet after all, but they're not sugary sweet, or at least I don't think so. Anyway, just make this. Everyone will love you for it.

This came from Two Dudes, One Pan and it's a variation on their Strawberry-Rhubarb Crisp. They also tell you how to do a Cinnamon-Apple Crisp.

Preheat the oven to 375.

For the crisp topping:
1 cup all purpose flour
1/2 cup old-fashioned rolled oats (not instant or quick-cooking)
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/4 tsp salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces

For the fruit:
2 pound peeled, halved, pitted and thinly sliced peaches
1 pint blueberries
2/3 to 3/4 cup sugar depending upon how sweet the peaches are
1/4 cup all purpose flour
juice of 1/2 lemon

To make the topping, whisk the flour, oats, sugars, and salt together in a large bowl. Add the butter and work it in with your fingertips until the mixture looks like a coarse meal, with no butter pieces bigger than a large pea. Refrigerate for at least 30 minutes (the crisp topping can be made up to 3 days in advance, or it can be frozen to use within a couple of months).

Place the peaches, blueberries, sugar, and flour in a 9 by 13-inch baking dish and toss with your hands to evenly distribute the dry ingredients. Add the lemon juice and toss to combine. Cover the fruit with the crisp topping and set the crisp on the middle rack in your oven (place a baking sheet on the lowest rack to catch any potential spillage). Bake, rotating midway through, until the topping is golden brown and the fruit juices bubble up around the edges, about 35 minutes. Serve with a scoop of vanilla ice cream.