Peach Crisp

 

Preheat oven to 375. Make the topping below and set aside.

Crisp Topping

• 6 Tablespoons slightly softened butter, cut into 1/2 inch chunks
• 3/4 Cups brown sugar
• 2/3 Cups flour
• 1/2 Cup rolled oats
• 1/3 Cup chopped nuts (optional)
• 1/4 Teaspoon salt
• 1/2 Teaspoon grated nutmeg
• 1 Teaspoon ground cinnamon

Using a fork, work the butter with the rest of the ingredients so that you have a coarse, crumbly mixture.

• 2 Pounds ripe peaches (To peel peaches, drop them in a pot of boiling water for 10 seconds, then remove them to a bowl of cold water. Their skins should slip right off.)
• 1/4 Cup sugar
• 3 Tablespoons flour

Slice the peaches into a large bowl, in wedges 1/2 inch thick; discard the stones.  Add the sugar and flour and toss gently.  Transfer the fruit into a 2 quart baking dish and cover with the previously made topping.  Set it on a baking sheet to catch the juices and bake until the top is well browned...about 45 minutes.

NOTE:  Peaches vary in juiciness, and this amount of flour is right for ripe, juicy fruits.  If your peaches aren't juicy, reduce the flour by a tablespoon.

This dessert is so quick and easy.  It's especially delicious served warm with vanilla ice cream.  Apples, raspberries, blackberries and blueberries or a combination are also nice options.