Fresh Peach Crisp

10 medium fresh peaches with peel and pits removed (about 8 cups of sliced peaches, see note)

For the filling

2 tablespoons, flour

¼ cup of granulated sugar (can use ⅓ cup or more if you like it sweeter!)

For the topping

1 stick (½ cup) butter, softened

½ cup brown sugar

¾ cup flour

1 cup oats (either quick cook or regular oatmeal will work)

½ teaspoon ground cinnamon

Preheat the oven to 350 degrees.

Place peeled and sliced peaches in a large bowl and set aside.

Combine all of the topping ingredients, butter, brown sugar, flour, oats and cinnamon, in a medium bowl and set aside.

Mix the flour and sugar for the filling in a small bowl and pour over the peaches, folding to cover all the fruit with the mixture.

Transfer the sweetened peaches into an ungreased 9x13 inch pan and crumble the topping mixture evenly over the peaches.

Bake for 40-45 minutes or until the peaches are bubbly.

Serve warm with whipped cream or vanilla ice cream

Serves 6 to 8

Note: To prepare peaches to be skinned, place a large pot of water to boil, and a large bowl of ice water.

Place about 5 peaches at a time in the boiling water using a slotted spoon. Allow the peaches to stay in the water for about 1-2 minutes. Then quickly transfer them into the bowl of ice water using the slotted spoon. Allow them to sit in the cold water for about 1 minute, then drain and prepare a new bowl of ice water. Repeat with the rest of the peaches.

Use a paring knife to pull away the skin, and cut the peaches into sections by cutting wedges off from the pit. Each peach should be cut into about 8-10 sections.

Crystal Maleski