Peach Crisp

I have made this recipe twice in the last two weeks. It is good for breakfast and good for dessert! As the dish serves 8, I cut the recipe in half both times I have made it.

Peach Crisp

5 lbs peaches (about 12) cut into 8 wedges

3/4 cup granulated sugar

3/4 cup plus 1 tablespoon all-purpose flour

1 1/4 cup light brown sugar

1/4 teaspoon kosher salt

3/4 cup (1 1/2 sticks) unsalted butter, chilled, cut into small pieces

2 cups rolled oats

1 cup almonds, roughly chopped

Heat oven to 350. In a large bowl, toss the peaches, granulated sugar, and 1 tablespoon flour. Transfer to a shallow 3-quart baking dish.

In a separate bowl, combine the brown sugar, salt, and remaining 3/4 cup of flour. Using your fingers, incorporate the butter until coarse crumbs form. Mix in the oats and almonds.

Squeeze the topping into marble-size clumps and sprinkle on the peaches. Bake until the top is golden and the fruit is tender, 45-55 minutes.

I like to serve it with non-fat vanilla yogurt for breakfast... and with ice cream for dessert.