Peach Crisp

Joy wrote about a recipe she tried and it looked delicious. If it's peachy, I'm all over it like a fat kid on a Smartie. It took a lot longer than I expected. I started peeling the skins off the peaches, which is pretty tedious (and wastes a lot of peach), and after doing 8, I realized that I needed 8 cups and not 8 peaches :X I was like, bahhh screw it; I'm keeping the rest of them fuzzy. And they didn't even make a difference in the end.

It was all worth it though because they came out absolutley delicious. I couldn't stop eating them- and they were even better with ice cream on top.

Continue reading for the recipe down below.

Peach Crisp

Filling:
8 cups fresh sliced peaches (free stone peaches)
2 tablespoons fresh lemon juice
1/4 cup sugar
2 teaspoons flour

Topping:
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
Dash of fresh grated nutmeg
3/4 cup chilled unsalted butter, cut into 1/2-inch pieces
1 large egg

1. Preheat oven to 350 degrees F.

2. Combine all of the filling ingredients in a large bowl and gently mix.

3. Pour the filling ingredients into a 9 by13-inch baking pan and set aside while making the topping.

4. In a bowl combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg. Cut in the butter until the mixture resembles large peas. Stir in the egg. Distribute the topping evenly over the peaches in the baking pan. Bake for 40 minutes.