Summer Peach Crisp

Fresh peaches are in the grocery stores and farmers markets in abundance right now, and this very easy recipe makes great use of their  summertime-best flavor. We love the dessert topped with ice cream but, of course, you don't have to add all those extra calories, if you don't want to. I clipped this recipe out of the food section of my hometown newspaper, The Modesto Bee, many years ago. Blessings...

Recipe:

4 cups peeled, sliced fresh peaches
1-1/2 tsp. fresh lemon juice
2 tbsp. sugar
1/4 tsp. nutmeg
1/4 cup unbleached flour
1/4 cup quick-cooking oatmeal, not instant
3 tbsp. brown sugar, packed
2 tbsp. butter
1/4 cup chopped pecans
vanilla ice cream, opt.

1. Mix peaches with lemon juice, sugar and nutmeg. Spread over bottom of 9" pie plate.
2. Combine flour, oatmeal, and brown sugar in a bowl.
3. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and spread over peaches.
4. Bake in 350 degree oven for 25 to 30 minutes or until peaches are tender. You can also micro-cook the dessert for 5 to 8 minutes on high. I have never cooked it this way, so I don't know how well the dessert would do.

Yield: 4 servings
Note: I have also added 1 cup of fresh blueberries with the peaches to help stretch the yield a bit.
279 calories per serving without the blueberries
5 gms. fiber
300 calories per serving with the addition of the blueberries
6 gms. fiber
Note: When peaches are beautifully ripe and full-flavored they will cook down and create a pool of juice. The recipe was not written with the addition of cornstarch or flour to thicken the juices, so depending on how ripe the peaches are that are used, the dessert may be very juicy. I drain off any extra juice that we don't want.