Preheat oven to 350ºF. Lightly butter a 9-inch pie plate. Line a large, rimmed baking sheet with foil. Make topping: In a bowl, combine oats, flour, brown sugar, cinnamon and salt. Stir in butter until crumbly. Toss in nuts.
Make filling: Bring a large pot of water to a boil; have ready a large bowl filled with ice water. Using a sharp knife, cut a shallow X into bottom of peaches. Blanch peaches until skins begin to wrinkle, 30 to 60 seconds. Remove with a slotted spoon and place in ice water to cool. Slip off skins with your fingers; cut in half, remove pits and slice fruit into wedges.
In a bowl, toss peaches with sugar, flour and salt. Fold in berries. Let stand for 5 minutes. Transfer to prepared pie plate. Sprinkle with topping, place on baking sheet and bake until filling bubbles and topping is golden, 50 to 55 minutes. Let cool on a wire rack. Serve warm or at room temperature, with vanilla ice cream, if desired.
This is an amazing dessert...and somewhat healthy! I double the almonds...I also like it better with 2 cups of blueberries and NO raspberries....the raspberries run everywhere and the slight flavor isnt' worth it...prettier with just blueberries.
I have made this Peach Berry Crumble 3 times already and getting ready to make for the 4th time tonight. It is fresh, and taste great! I did not boil the peaches in the water just peeled them, other than that I followed the recipe.
Loved the topping, which really made this dish. I omitted the nuts, since I didn't have any on hand, and followed the rest of the topping recipe exactly. It turned out beautifully - the topping part will be my "go to" recipe from now on.