Summer Peach Crisp

Summer is here and so is my favorite fruit! As I was visiting a friend the other day, she was prepping some fresh peaches that she had gotten from a co-worker's tree. This friend is a fan, who is blessed with a green thumb. She tends to offer me her extra bounty and ask if there is some deliciously dish that I can whip up and share on my Ezine. She handed me a quart sized bag of peaches and wanted to see what recipe showed up on my website. So, here it is:  

Summer Peach Crisp

Our ingredients today: 

Filling: 

• Fresh Peaches- It's not an exact science. I used the quart sized bag, of peach halves.

• Flour- a heaping Tablespoon

• Vanilla- one teaspoon...and I always use the real stuff

• Brown sugar- I used a few large pinches. If you want exact measurements, I would say go with a heaping teaspoon. The point is just enough to give it a caramelized sweetness.

Topping:

• Oatmeal- two to three cups, depending on how much topping you like. I mixed half instant oats and half old fashioned.

• Flour- 1/4 cup

• Brown sugar- 1/3 cup

• Butter- 1/2 cup, softened

• Cinnamon- 1 teaspoon

Chop the peaches into bite sized pieces. If you are picky about skins, then you can go through the hassle of taking the skins off. However, we liked it with them on.

Add (and mix) the filling ingredients. The flour helps to give it a nice pie filling texture, but it can be omitted if you want the straight freshness of the fruit.

In a separate bowl, mix the topping ingredients. Sometimes, it is easier to use a fork to make sure that the butter blends well with all of the other ingredients.

Cover the fruit mixture with the topping.

Bake 350 for about 20 minutes, until the fruit starts to get bubbly and the topping starts to crispen.

Enjoy it warm, either by itself or topped with fresh whipped cream or vanilla ice cream.