4 cups peeled, pitted and sliced peaches
4 cups Marionberries (or other Oregon blackberry)
Juice of 1/2 lemon
1 3/4 cups flour, divided
1 1/2 cups old-fashioned oats
2 1/4 cups packed brown sugar
1 tablespoon cinnamon
2 1/4 teaspoons nutmeg
1 cup butter, softened
Marionberry Ice Cream (recipe follows), or commercially made ice cream of your choice
Preheat oven to 350 F.
Place the peaches in a lightly greased 9-by-13-inch baking dish. Layer the Marionberries over peaches. Sprinkle with the lemon juice and 1/4 cup of the flour. Combine remaining flour with the oats, brown sugar and spices. Cut the butter into flour mixture with a blender or 2 knives until crumbly and well-blended. Sprinkle topping mixture evenly over fruit and bake in preheated oven for 35 to 40 minutes or until crust is golden-brown and fruit is very hot and bubbly. Makes one 9-by-13-inch pan.
MARIONBERRY ICE CREAM: Puree 4 cups Marionberries (or other blackberry variety) in a food processor or blender. Remove seeds by pressing puree with a wooden spoon or spatula through a wire-mesh sieve. You will have about 2 cups puree. Combine puree with 1 cup sugar, 2 cups half-and-half and 2 teaspoons vanilla extract; chill thoroughly. Transfer chilled berry mixture to freezer canister of an ice-cream maker and process according to manufacturer directions. Makes 1 1/2 quarts.