Peach Crisp
1 quart drained, canned, or fresh sliced peaches
1/2 teaspoon ground cinnamon
1/2 cup water
1 teaspoon lemon rind or 3 tablespoons lemon juice
1 cup sugar
3/4 cup all purpose flour
1/4 teaspoon salt
1/2 cup butter or margarine
1. Place peaches in a greased, shallow 1 1/2 quart casserole (I use a 10 inch dutch oven lined with foil)
2. Add cinnamon, water, and lemon rind/juice
3. Blend sugar, flour, salt and butter until crumbly, then spread over the peaches.
4. Bake uncovered in 350 degree oven 35-45 minutes, or until top is browned (covered dutch oven, of course)
5. Serve warm, best with ice cream
This recipe was given to me more years ago than I would like to admit. My family loves it and always wants me to cook it when I pull out the dutch ovens. Most of the time the topping is only a little bit crisp. I probably don't cook it long enough for it to get crisp. I nearly always double this recipe
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