Peach Crisp

Mmmm...fresh peaches!

They were plump and fragrant at the grocery this week.

We ate a few just in their natural state but then the rest

just begged for be made into a crisp for our Labor Day dessert.

My topping is a lighter version of the tradition kind made with oats.

It's just butter, flour and sugar.

A little Minute Tapioca to thicken the juices, along with cinnamon

was sprinkled over the fruit before adding the topping and baking.

Quick and easy..especially if you keep a Ziplock bag full of the

topping in the freezer, ready to make dessert in the blink of an eye.

I didn't even peel the peaches!

Served with vanilla bean ice cream, of course!

I know I've posted the crisp recipe several times over the years,

but just so you don't have to go looking for it, here it is again...

This works well for any fruit!

Fruit Crisp

3 c sugar

2 1/4 c flour

2 1/2 sticks cold butter

***

Pulse in food processor until crumbly.

Layer over fruit and bake 350

for 40-60 minutes until golden.

If using apples, add cinnamon.

If fruit is very juicy, sprinkle with some

Minute Tapioca before adding topping.

Recipe makes enough for a generous

layer over one 9x13 or two 8x8 pans.

Or use what you need and keep the rest in the freezer

so you'll be ready for the next one!

♥