Peach Blueberry Crisp

Preparation

• Preheat oven to 350°F. For the Peach Blueberry Filling, toss fruit with lemon juice and vanilla in large bowl. Mix cornstarch and 2 teaspoons cinnamon in small bowl. Sprinkle over fruit; toss to coat well. Spoon into lightly greased 11x7-inch baking dish.

• For the Streusel Topping, mix flour, oats, brown sugar and 1 teaspoon cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until coarse crumbs form. Sprinkle evenly over fruit.

• Bake 40 to 45 minutes or until fruit is tender and topping is golden brown. Serve warm with ice cream or whipped cream, if desired.