PEACH CRISP

SERVES 6-8

I think peaches are my favorite fruit, which is a shame since they are only good during the summer harvest, and usually best from local farmers. So I never seem to get my fill. The peaches for this recipe should be ripe but firm, so even a little shy of ripe works well. If you can get freestone peaches, do so because they are much easier to prepare.

INGREDIENTS

8-10 peaches, rinsed and sliced, but not too thin

1/2 cup sugar (more or less depending on peaches)

1 tablespoon lemon juice

1-1/2 tablespoons all-purpose flour

CRUMB TOPPING

1/2 cup brown sugar
1/4 cup unsalted butter, softened
1/2 cup flour
1/2 teaspoon 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 hands 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: Recipe can be doubled and placed in 13x9x2-inch baking dish. We like our fruit crisps thick with fruit. For a thinner crisp, use less peaches but the same size dish and amount of crumbs.

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