Julia Robert'S Fresh Peach Crisp
- 3 lbs firm-ripe peaches, pitted and cut into 1 inch chunks
- 1/4 cup fresh lemon juice
- 1/4 cup Scotch whisky
- 1/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 12 tablespoons butter, cut up
- 1 1/2 cups all-purpose flour
- 1 teaspoon cinnamon
- Preheat oven to 400u0b0F Grease 13" by 9" glass baking dish.
- Prepare filling: In large bowl, toss peaches with lemon juice. Add Whisky, granulated sugar, and 1/4 cup brown sugar; toss to coat. Spread mixture in baking dish and dot with 2 tablespoons butter.
- Prepare topping: In large bowl, mix flour, cinnamon, and 1/2 cup brown sugar. With pastry blender, cut in 10 tablespoons butter until coarse crumbs form. Press crumbs together into 1/2-inch clumps; sprinkle over peaches.
- Bake crisp 30-35 minutes or until topping is brown and fruit is hot and bubbly. Cool 20 minutes. Serve warm with frozen yogurt if you like.
peaches, lemon juice, scotch whisky, sugar, brown sugar, butter, flour, cinnamon
Taken from www.food.com/recipe/julia-roberts-fresh-peach-crisp-242571 (may not work)