Warm Up with Peach Crisp

Key Lime or Lemon Icebox Pies are wonderful desserts when it’s actually tropically warm somewhere other than in our minds, but when in reality it’s hovering around brrrrr…. a warm dessert satisfies our souls and sweet tooth.

Peach Crisp also sneaks in a little healthy eating, but with the first taste, you won’t hold that against it. 

 This recipe can easily be doubled, if your family has hefty appetites, or when you want to serve it for friends.  Peaches can bow out if you’d prefer apples as the base.

                              Peach Crisp

•  2 cans sliced peaches, in lite juice, or about 4 cups sliced apples, peeled or
  

  unpeeled according to your preference (there are more vitamins in peels)

• 2/3 cup all-purpose flour
• 1 cup packed brown sugar
• 2 cups oats, old-fashioned or quick (we prefer old-fashioned)
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup chopped pecans, optional
• 1 stick butter, melted

 Preheat oven to 350 degrees.  Place peaches (or apples) in a 2-quart baking dish. Sprinkle with a bit of cinnamon, and stir.

 Combine dry ingredients in a small bowl, and stir in melted butter until crumbly.  Top fruit with the crumbly mixture.

 Bake for about 25-30 minutes, until peaches or apples are tender, and topping is slightly browned.

 Serve warm, and top with whipped cream, if desired.  Of course, when it actually is tropically warm outside, Peach Crisp may be served chilled, and topped with vanilla ice cream, or “commando (plain)”.