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When peaches are in season this crisp is scrumptious. And, in the cold of winter, frozen peaches are an excellent sub. Add a dollop of whipped cream and a scoop of ice cream to take it up a notch. 


4 cups sliced fresh peaches, preferably peeled *
Grated rind of 1 lemon 
1/2 cup all-purpose flour 
1/2 cup brown sugar 
1/2 cup cold butter, coconut oil or parve margarine 
1/2 teaspoon ground cinnamon 
1/4 teaspoon salt 
1 cup quick oats


Preheat oven to 350 degrees 
Arrange peaches in an 8x8-inch baking dish. Sprinkle lemon rind over peaches
Combine flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter or your fingers until evenly crumbled. Mix oats into flour mixture; Sprinkle crumble topping onto the fruit, and press the topping into peaches. Bake in a preheated oven until topping is lightly browned, about 30 - 40 minutes. 


Apples can be subbed for peaches. Pecans or walnuts can be added to crisp topping.
*How to peel a peach: Boil water; With a sharp knife make an X at stem end of peach. Submerge in boiling water 45 seconds. Remove, let cool until you can touch it,  and peel.