Peach And Blackberry Crisp

Ingredients
1 1/2 lb peaches (about 3), pitted and cut into 1/2 inch thick wedges
2 cups blackberries, picked over and rinsed
1 Tbsp cornstarch
2 Tbsp fresh lemon juice
1/3 cup granulated sugar
2/3 cup all-purpose flour
3/4 cup firmly packed light brown sugar
1/2 cup old-fashioned rolled oats
1/2 tsp salt
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
3/4 stick (6 Tbsp) cold unsalted butter, cut into bits
3/4 cup coarsely chopped lightly toasted pecans

Preparation
In a large bowl, toss the peaches and blackberries gently with the cornstarch, lemon juice, and granulated sugar, until the mixture is combined well.

In a small bowl, stir together the flour, brown sugar, oats, salt, cinnamon, and nutmeg.  Add the butter, blending the mixture until it resembles coarse meal.  Stir in the pecans.

Spread the peach/blackberry mixture in a 13x9 inch baking dish, sprinkle the pecan mixture evenly over it.

Bake in the middle of a preheated oven at 350 degrees for 45-50 mins, or until the top is golden.

Serve with vanilla ice cream.

Found on Epicurious

Chocolate Eclair Pie

Ingredients (Filling)
1 box Original Graham Crackers
1 container Coolwhip
1 6 serving packet of instant vanilla pudding

Ingredients (Frosting)
4 Tbsp butter, melted
3 Tbsp cocoa
2 cup confectioners sugar
3 Tbsp milk
1 tsp vanilla extract

Preparation
Mix pudding as directed, fold in coolwhip

Put layer of Graham crackers in 9x13 inch pan, pour half of filling on top.  Add layer of Graham crackers, pour remaining filling on top.  Add final layer of Graham crackers

Mix the ingredients for frosting and smooth over the top

Chill in the fridge

Curtesy of Grandma Page