Peach Crisp

Betsy, this one's for you.

Nothing says summer like fresh produce, and peaches are some of my favorites. This is my mom's recipe, handed down from her mom. It's such a simple recipe, and I'm quickly learning that often the more simple something is, the better.

10 fresh peaches, blanched, peeled, and sliced into bite-sized chunks(or fewer if they are very large)
1 cup light brown sugar
1 cup flour
1 stick butter, melted
1/2 cup white sugar
Vanilla ice cream

• Preheat oven to 300 degrees.
• Line a casserole dish with peaches.
• In case juices run over, set the casserole dish on a cookie sheet.
• If the peaches are hard, add 3 Tablespoons water.
• Cover peaches with light brown sugar.
• Blend together flour and white sugar.
• Sprinkle flour mixture over peaches.
• Pour butter over flour mixture.
• Bake for 1 hour at 300 degrees until brown; try not to overcook.
• Serve with ice cream.

Along with simplicity, this dish offers lots of diversity. Over the years, I've tried all kinds of variations: butter pecan ice cream is divine with it. 1 teaspoon cinnamon mixed in the flour makes it sinful. I also like adding blackberries or blueberries in with the peaches. Whipping cream, whipped or plain, helps cool it down straight out of the oven. Have fun and make it your own.