Peach Crisp

Serves 6 to 8

I think peaches are my favorite fruit. Unfortunately, they are only good during the summer harvest and usually best from local farmers. The peaches for this recipe should be ripe but firm, so even a little shy of ripe works well. Try to get freestone peaches. They are much easier to prepare and I think they have more flavor.

Ingredients

• 8 to 10 peaches, rinsed and sliced, but not too thin
• 1/2 cup granulated sugar (see notes below)
• 1 tablespoon fresh lemon juice
• 1-1/2 tablespoons all-purpose flour

   Crumb Topping

• 1/2 cup brown sugar
• 1/4 cup butter, preferably unsalted, room temperature
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon

Preheat oven to 400° F. Butter or spray an 8x8-inch baking dish. Combine peaches sugar, lemon juice and flour in bowl. Blend well. Transfer to baking dish.

Combine the crumb topping ingredients in small bowl. Mix with fingers until lumps form. Sprinkle in crumbs over peaches. Bake for 30 minutes, or until bubbly and brown on top. Serve warm or room temperature.

Notes: Since the sweetness of peaches can vary, always taste a piece before adding sugar to determine how much you will need. This recipe can be doubled and placed in 13x9x2-inch baking dish. I like a fruit crisp that is thick with fruit. For a thinner crisp, use fewer peaches but the same size dish and amount of crumbs. Refrigerate leftovers.

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