A couple of days ago, I bought a half dozen peaches, with no idea what I’d be doing with them. Although I wanted to make something incredible, something original… they ripened too quickly for me to think of other ideas, so I just made a peach crisp, using the same recipe as my Mom’s rhubarb crisp!
I used a 1.4 L Corningware dish for this one, since I didn’t have enough peaches for my usual 9×13 casserole dish.
Peaches, all sliced and peeled.
I made the topping almost the same as the Rhubarb crisp, except I added a 1/2 tsp of cinnamon.
Dry ingredients- with the darkest brown sugar I' ve ever seen.
After cutting in a 1/2 cup of butter, I spread about half the topping on the peaches (only needing half- I forgot I was using a smaller dish, unfortunately):