Peach Crisp

From inthekitchenwithkath.com

(Adapted from Mark Bittman’s recipe in How to Cook Everything the Basics)

Serves 6 – 8

5 tablespoons butter, plus more for greasing the pan (I used softened butter. If yours is cold, cut it into ¼-inch bits.)

6 cups pitted, sliced peaches (2 – 3 pounds)

Juice of ½ lemon (about 1 tablespoon)

½ cup packed brown sugar (or maple sugar)

½ cup rolled oats (not instant oats)

½ cup all-purpose flour (I actually used gluten-free flour and it worked fine.)

¼ cup chopped nuts, optional (I didn’t use them.)

Pinch salt

Vanilla ice cream for serving

1. Heat the oven to 400˚. Lightly butter a square baking pan or a pie plate.

2. Toss the peach slices with the lemon juice and 1 tablespoon of the sugar and put them in the baking pan.

3. Put the rest of the sugar, butter, rolled oats, flour, nuts if using, and salt in a food processor. Pulse a few times until everything is mixed but still has some texture. (Mr. Bittman suggests you can mix it by hand by mashing it together between your fingers. This would probably work better with cold butter than with softened butter.)

4. Sprinkle the topping over the peaches. Bake for 30 – 40 minutes. (Mine was done in 30 minutes.)

5. Serve warm or at room temperature.