Peach Crisp

Peaches are my all-time favorite fruit. Seriously, I'm obsessed. When peaches are in season I eat at least one a day. I go to the Farmer's Market every Saturday morning for fresh Colorado or Utah peaches that are to die for, they are sooo ripe and juicy. Sometimes they start to ripen faster than I can eat then (which is fast) and I am forced to peel them, cut them up and make them into something yummy before they go bad. This time I chose peach crisp. Basically a crisp is just sweet fruit with a sugary oat streusel baked on top. Fruit crisps are delicious, especially when made with ripe, sweet, juicy, fresh fruit. Lots of crisp recipes call for canned peaches...which is okay....but once you make one with fresh, ripe peaches I promise you will not go back! This is originally a recipe for strawberry rhubarb crisp from cooks.com, but I just adapted it by using peaches instead. Also, there is no need for me to make a whole 9x13 pan full...so it's easy to make only half of this recipe if you want :-)

8 cups sliced peaches

1 cup sugar

1 1/3 cup flour

1/2 tsp. cinnamon

1 cup browpn sugar

1 cup old fashioned rolled oats

1/4 tsp. nutmeg

1/2 cup butter (melted & cooled)

1. In a large bowl, combine fruit, sugar, 1/3 cup of the flour and cinnamon. Transfer into a greased 9x13 baking dish.

2. In another bowl, combine remaining 1 cup of flour with brown sugar, oats and nutmeg. Add butter and blend well with a fork to create the streusel.

3. Sprinkle streusel over fruit mixture and bake at 350 degrees for 35-40 minutes or until golden brown and bubbly.

This is best served warm with a big scoop of vanilla ice cream. Such a delicious, fresh, summer dessert. I make this dessert often and it's always a hit!

Enjoy!