Summer Peach Crisp
- 4 large peaches, peeled, pitted, and sliced
- Juice of ½ lemon
- ¼ cup white sugar
- Topping:
- ⅔ cup all-purpose flour
- 1 cup firmly packed light brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ⅛ teaspoon mace
- ½ cup butter, at room temperature
- Vanilla ice cream, for serving
- Preheat oven to 350 degrees.
- Arrange prepared peaches in an ungreased 9-inch pie pan. Sprinkle with the lemon juice and sugar.
- Mix topping ingredients together and sprinkle over peaches.
- Bake, uncovered, about 40-45 minutes until lightly browned and bubbly.
- Cool to room temperature and and serve with scoops of vanilla ice cream. Serves 6.
Recipe by The Culinary Cellar at https://theculinarycellar.com/summer-peach-crisp/
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