Pre-heat the oven to 375˚F.

Wash peaches, then score an “x” into the bottom with a knife. Gently place the peaches into a big pot of boiling water for 30 seconds. Remove and let cool before sliding off the peel with your fingers. Cut peaches into 1/2-inch pieces then add to a big bowl with the blackberries.

Add 2 teaspoons flour, granulated sugar and cinnamon to the fruit and blend well. Pour into a non-stick sprayed 8×8-inch baking dish.

In a small bowl, mix together remaining flour, brown sugar, old fashioned oats and cold butter with your hands until butter is the size of peas. Top fruit with crisp mixture and bake, uncovered, for 25 to 30 minutes, or until crisp is golden brown.