Peach Crisp

A summer favorite! Get your Michigan Red Haven peaches now - they won't be around for long! I've also added a handful of raspberries or blueberries to this recipe...both equally delicious. Make the whole recipe for a 9x13 or cut it in half for a smaller 8x8 pan.

Peach Crisp

12 large peaches, peeled and sliced

1 1/4 c. sugar

1 c. light brown sugar

1 1/2 c. + 2-3 T. flour

1 c. oatmeal

2 sticks butter, cold and diced

Preheat oven to 350 and butter pan. Place peeled and sliced peaches in a large bowl and add 1/4 c. sugar, 1/2 c. brown sugar, and 2-3 T. flour. Toss gently to coat and set aside.

Combine 1 1/2 c. flour, 1 c. sugar, 1/2 c. brown sugar, oatmeal, and butter. Mix on low or with pastry cutter until crumbly. Pour fruit into buttered pan and crumble topping over everything. Bake 45 min. - 1 hour until light brown and bubbly. Serve warm with ice cream or cold right out of the fridge.