Peach Crisp

Peach crisp is one of those deserts that instantly reminds me of fall. I make a few of them each year because Bevan loves loves loves any type of fruit crisp, and this year was no different. This is my go-to recipe any time Bevan requests this desert. Keep in mind that the this recipe can be use for almost any type of fruit: apples, blueberries, rhubarb, etc.


(I promise to get better at taking these pictures!)

For the topping:
* 1 cup flour
* 1 cup brown sugar
* 3/4 cup oatmeal
* 1/2 cup melted butter
* 1/2 teaspoon cinnamon

*1 lb peeled, pitted, and sliced peaches. (fresh or frozen)
*Vanilla ice cream(optional)

Preheat oven to 350.
Pour peaches into a pie dish.
In a separate bowl, combine the flour, brown sugar, oatmeal, butter, and cinnamon. Mix thoroughly, because you want the topping to be moist, yet crumbly. Pour topping over peaches ( this recipe makes a TON of topping- so depending on how sugary you want your crisp to be depends on how much you put on top)

Bake for 12-15 minutes, depending on how crunchy you want your topping to be.

Serve warm with a scoop of vanilla ice cream.

**Helpful Hint:

If using fresh peaches, there is a way to peel them with out much effort. First, slip the peaches into simmering water; after a minute or two, get them into ice water. Remove peel.