PEACH CRISP

Peach Crisp

Now that we are starting to get those wonderful peaches at the Farmer's Market from Chilton County, Alabama, it's time to start thinking about cobblers, brown betties and one of our favorites crisps. 

1 cup sugar or less, depending on the sweetness of the peaches

1/2 cup all-purpose flour

1/2 cup granola without dried fruit — don't leave this out as this is the "crisp" part

1/2 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon salt

1/2 stick (1/4 cup) unsalted butter, softened

3 lbs. peaches, peeled and sliced 3/4-inch thick

1/4 cup fresh orange juice

Accompaniment: vanilla-bean ice cream

Preheat oven to 375° F.

Stir together sugar, flour, granola, spices and salt in a bowl, then work in butter with a pastry blender or your fingertips until mixture forms small clumps.  Spread peaches in a lightly buttered 13-by-9-inch (2-1/2- to 3-quart) baking dish. Toss peaches with juice and top with crumb mixture.

Bake in middle of oven until topping is golden and peaches are tender, 35 to 40 minutes. Cool slightly and serve warm.

Makes 6 servings.