Peach Crisp

Our friends were here for dinner Saturday night, and I had planned this dessert for them, but the peaches weren't quite ripe. Instead we had the ice-cream that was meant to accompany the peaches, with a dense dulce de leche sauce my daughter had brought back from a trip to Buenos Aires. By Monday however, the peaches were perfectly juicy and ripe and ready for prime time, so I made the crisp. Of course by then, the ice-cream, which would have made a luscious topping, was all gone. Still, the peach crisp was delicious in its own right. But if you want to gild the lily, you can't go wrong with a creamy vanilla ice cream on top.

Peach Crisp
(serves 6 people)

6-7 large peaches
1 T. lemon juice
1/4 cup white sugar
1/8 tsp. cinnamon
1 T. flour

Topping:
1 cup flour
1 cup oatmeal (not instant)
1/2 cup brown sugar
1/4 tsp. cinnamon
6 T. unsalted butter

Peel and slice peaches and mix with the lemon juice, sugar, cinnamon and 1T. flour. Place into a buttered, 4-quart casserole.

For the topping, mix flour, oatmeal, brown sugar and cinnamon, then cut in the butter. Use your fingers to evenly distribute the butter. Place on top of the peaches. Bake at 350 degrees for 1/2 hour. Wait at least 15 minutes before eating or it will be very runny.