Peach Crisp

Ingredients:

For the filling

• 5 1/2 c peaches, peeled, pitted, and sliced

• 2 TB flour (can substitute tapioca or arrowroot if desired)

• 1 TB lemon juice

• 1 tsp almond extract

• up to1 c brown sugar depending on sweetness of peaches (can substitute 1/2 c honey or 2/3 c maple syrup if desired)

• 2 tsp cinnamon

• optional: 1/4 tsp allspice, 1/8 tsp cloves

For the topping

• 1/2 c all-purpose flour

• 1/2 c rolled oats (do not use quick cooking oats)

• 1/2 c sugar

• 1/4 c finely chopped nuts (e.g. pecans, walnuts, etc.)

• 4 TB (1/4 c) butter, softened or melted

• 1 tsp vanilla extract

• 1 tsp cinnamon

• pinch of salt

Directions:

1. Preheat the oven to 375º F. Grease a glass or ceramic 9x13-inch baking dish with butter.

2. In a large bowl, sprinkle lemon juice over peach slices and gently mix to coat. Sprinkle the flour (or other thickener) over the peaches and gently mix to coat. Add the sugar, almond extract, cinnamon (and other spices if using); gently mix to coat the peaches. Spread the fruit evenly into the baking dish.

3. In a small bowl, combine the dry topping ingredients and mix with a fork until well combined. Add the softened or melted butter and vanilla. Mash or mix with a fork until evenly distributed.

4. Sprinkle the topping evenly over the fruit.

5. Bake for 45 minutes until bubbling.

Note: You can substitute berries or other stone fruit for the peaches (e.g. blackberries, cherries, etc. or combine fruit like peaches and blueberries)