Recipe(tried): Peach Crisp

Peach Crisp

6 pounds peaches, peeled and sliced
2/3 cup light brown sugar, firmly packed
1/2 stick unsalted butter, cut into small pieces
2 Tbsp. fresh lemon juice
2 Tbsp. flour (If peaches are real juicy, you may have to double flour amount)
1/2 tsp. ground ginger
1/2 tsp. nutmeg, freshly ground
4 Tbsp. brandy

Topping:
1 1/2 cups flour
1 1/2 cups sugar
1 1/2 cups almonds, slivered
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 sticks unsalted butter, chilled and cut into small pieces

Preheat oven to 375 degrees. Toss the peaches and all the remaining ingredients (except topping) in a large bowl. Divide the fruit between two well-buttered 8x11 inch baking dishes. Note: If peaches are extremely juicy, drain some of the juice off.

To make the topping, place the flour, sugar, almonds, cinnamon and salt in the bowl of the food processor and process until the almonds are chopped fine. Distribute the butter mixture over the tope of the flour mixture and pulse the machine until the mixture resembles coarse meal. Sprinkle the brandy over the peaches and then sprinkle this mixture evenly over the peaches.

Bake in the middle of the preheated oven for 50-60 minutes or until bubbly and golden. Serve warm with vanilla ice cream.