Peach Crisp {Adapted from a Mark Bittman recipe}

If you crave a dessert then this is one of the healthier versions you may prepare quickly. 

 A simple peach crisp.

The theme this week at I Heart Cooking Club is Holding on to Summer. This brought to mind visions of summer fruits used in desserts, grilled shrimp or a cooling cocktail. 

Obviously the dessert won out.  Mostly because I had the peaches and it's so quick to prepare.

Peach Crisp

Adapted from a Mark Bittman recipe

* 2+ cups fresh or canned peaches

* 1 tablespoon sugar
* 1 teaspoon cornstarch
* 1-1/2 teaspoons water
* 1/2 teaspoon lemon juice
* 1/2 cup quick-cooking oats
* 1/4 cup all-purpose flour
* 1/4 cup packed brown sugar
* 1/2 teaspoon ground cinnamon
* 1/4 cup cold butter
* Vanilla ice cream or Cool Whip

Directions:

Place peaches in a greased 1-qt. baking dish.

In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth. Pour over berries. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over fruit.

Note: I didn't have any quick cooking oats on hand, you know that huge box with the Quaker Oats man on it?  But I did have packets of instant oatmeal in the pantry and one of those equals a 1/2 cup.  I used the cinnamon flavor.  It worked just fine.

Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly. Serve warm with ice cream or, in our case, Cool Whip.

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