PEACH CRISP

Caveat: Like most of my cooking, I don't tend to measure but this is pretty close. Feel free to adjust to your own tastes. This should make enough for 4-6 people.

About 3lbs +/- of good peaches. Slice them into sections (maybe about 1/2" or so) into a large bowl. This should be enough for a 6x9 pan. But,  if you have a specific baking pan you want to use, adjust the amount of peaches accordingly. Just remember you'll need to reserve about an inch at the top for the topping.

Combine:
About 3/4 cup of sugar
About 1 tsp cinnamon

Toss peaches with this mixture. Adjust sugar and cinnamon to your personal taste and how sweet the peaches are.

Then toss with about 1/4 cup flour. The sugar makes the peaches juicy and the flour will help it thicken as it cooks. The result at this stage should be slightly syrupy.

Fill the baking dish with the peaches, and press down slightly so the peaches are nice and cozy. Top with crisp mixture and bake at 375 for about an hour or until the crisp is slightly brown and the peaches are bubbly. NOTE: Put your baking dish on a cookie sheet or aluminum foil. It will probably bubble over on the edges. To die for with fresh whipped cream or ice cream...or both!

Crisp Toppping

Approx. 1 cup of flour
Approx. 1 cup of old fashion oats - not instant oatmeal!
Approx. 1 cup of sugar (sometimes I'll use half white and half brown
About 1/2 tsp of cinnamon (If you have apple pie spice in your spice drawer, this works great, too)
1 stick of cold butter cut into small pieces

Using two knives, cut the butter into the dry ingredients until you get a nice, course texture. Spread evenly on top of the peaches. Tap the dish on the counter to settle the topping.