5 cups blueberries
2/3 cup granulated sugar
1/4 cup cornstarch
Grated zest of 1 lemon
2 medium-ripe peaches, peeled, pitted and sliced
1/4 cup butter
1/2 cup firmly packed brown sugar
3/4 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1 teaspoon nutmeg

Preheat oven to 400 F.

In a large saucepan over medium heat, combine the blueberries, granulated sugar and 1/4 cup water. Bring to a simmer, stirring occasionally. In a small bowl, whisk the cornstarch with 2/3 cup water until smooth. Stir into hot berries. Gently stir in the lemon zest and peaches, being careful not to mash peaches.

Reduce heat to low and continue simmering fruit, gently stirring, until juices have thickened and mixture is clear. Remove from heat and transfer to a 2 1/2-quart baking dish.

In a bowl with an electric mixer, cream together the butter and brown sugar. In another bowl, stir together the flour, oats and nutmeg, then add to butter-sugar mixture, mixing to combine. Sprinkle on top of fruit.

Bake crisp in preheated oven until topping is nicely browned, for 30 to 40 minutes.

Makes 6 servings.

— Recipe from "The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes."