¼ stick cold unsalted butter, cut into pea sized pieces
½ cup sliced almonds
Pinch kosher salt
1 to 2 tablespoons cold water
Method
Preheat the oven to 350 degrees.
For the filling - toss the peaches and blueberries in a large bowl with the lemon juice. Add the rest of the ingredients and stir to combine. Pour the filling into a baking dish.
For the topping - combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture starts to pull together. You will know it's ready when you can pinch a small amount of the mixture and it sticks together.
Loosely sprinkle the topping over the fruit. Bake for roughly 25-35 minutes, or until hot and bubbly.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2009/01/02/peach-and-blueberry-crisp/