Peach Crisp |

I have been getting a lot of requests for recipes with peaches in them. Why? Because peaches are so in right now! Did you get some? They sell Utah peaches here by the truckload and they are so yummy! In case you are not sure what to do with all those peaches that you have and you know you are not going to eat them all before they go bad, here are a few ideas! Chop them up and freeze them to use in your smoothies, make some Peach jam, can them, or make this awesome peach crisp!

Peach Crisp

6 large peaches
1 Tablespoon lemon juice
1/2 teaspoon vanilla
3/4 cup + 1/4 cup dark brown sugar
3/4 cup flour
1 c. old fashioned rolled oats
1 teaspoon cinnamon
1/2 teaspoon salt
1 stick butter

Preheat oven to 375 degrees.

First, your peaches need to be peeled, pitted and sliced. I cut my peach in half and then made 4 slices on each half. Then sliced again and chunked. You don’t have to chunk them, I just wanted bite sized pieces. In a medium sized bowl toss the peaches with lemon juice, vanilla and 1/4 c. dark brown sugar. Spread the peach mixture on the bottom of a 9×9 pan.

In a separate bowl combine flour, 3/4 cup dark brown sugar, rolled oats, cinnamon and salt. Stir until combined. Then using a pastry blender or a fork, mix the butter into the dry ingredients. The mixture should be crumbly. Poor over peaches in an even layer. Bake 35-40 minutes, or until the topping starts browning and the peaches are bubbling. Serve warm with a heaping scoop of vanilla ice cream on top! This is a crowd pleaser!