This is a great time of year for fruit desserts. Peaches are nice and ripe, usually from local farms. I try very hard to maximize the bounty of the season. Today I bought some wonderful peaches at a farm stand. Some I saved to eat with my lunch but others I used for a delicious Peach Crisp.
1/2 cup flour
1/2 cup quick oats
1/2 cup firmly packed light brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg (if you aren't a fan of nutmeg, omit it and double the cinnamon)
1/4 tsp salt
4 tablespoons melted butter
5 to 6 whole, ripe peaches - peeled and cut into large chunks
1/2 fresh lemon
In a bowl combine all the dry ingredients. Add the melted butter to make a crumbly mixture.
Squeeze the lemon and toss the juice over the peaches. Put peaches into 8 or 9 inch square pan and cover loosely with the dry mixture. Cover with tin foil and bake at 350 degrees for 20 minutes. Remove the foil and bake for an additional 20 minutes.
Serve warm with ice cream. Don't let this dessert sit for too long. It can begin to get watery.
Love,
Beth
P.S. My grandson Caleb thinks this looks very gross. But it really does taste good!!
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