Peach Crisp 

1/2 cup granulated sugar

2 tablespoons unbleached white flour

1 teaspoon ground cinnamon

7 cups 1/2-inch fresh or frozen peach slices (8 peaches, about 3-1/2 lb)

2 tablespoons honey     

2/3 cup coarsely crushed graham crackers (5 squares)

2/3 cup packed brown sugar

1/3 cup unbleached white flour

2 tablespoons rolled oats

1/4 teaspoon ground cinnamon

1/3 cup butter

Ice cream

Preheat oven to 375°F.  For filling, in a bowl stir together granulated sugar, the 2 tablespoons flour, and 1 teaspoon cinnamon.  Add peaches, toss to coat.  Spread in 2-quart rectangular baking dish.  Drizzle honey over peaches, set aside.

For toping, in a bowl stir together crushed graham crackers, brown sugar, 1/3 cup flour, rolled oats, and 1/4 teaspoon cinnamon.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Sprinkle topping evenly over the peach mixture.

Bake, uncovered for 40 to 45 minutes or until topping is golden brown.  Serve warm with vanilla ice cream.  Makes 8 servings.

For Apple Crisp use 2 lbs (1/2 inch slices cooking apples, such as Granny Smith)

Graphics from Heart to Me