Peach Crisp

• FOR THE FILLING:
• 5 whole Large Peaches, Washed, Pitted And Chopped Into One Inch Chunks (skin On)
• 1/2 whole Lemon, Juiced
• 1/4 cups Sugar (white, Granular)
• 1/2 cups Whole Wheat Flour
• 1/2 teaspoons Cinnamon
• 2 Tablespoons Water
• FOR THE CRUMBLE:
• 1/2 cups Whole Wheat Flour
• 1 cup Oats (I Used Quick Oats But Use Whatever You Have On Hand)
• 1/4 cups Brown Sugar (lightly Packed)
• 2 Tablespoons ( White, Granular) Sugar
• 1/2 teaspoons Salt
• 1/4 cups Butter (Cold And Diced, I Used Salted Butter)

1. Preheat your oven to 375 F.
2. Prepare the filling by combining all ingredients together in a large mixing bowl; set aside.
3. For the crumble, add all ingredients to another bowl and mix using a pastry blender or just two knives (cutting towards the centre) to cut in the butter.
4. Add the filling into a large (9 x 13) casserole dish, pouring everything down in an even layer. Evenly top the filling with the crumble mixture.
5. Bake for 55 to 65 minutes or until the crumble is browned and some parts are darkened.
6. Notes:
7. 1. Top with vanilla frozen yogurt!
8. 2. The peaches I used had a mix of ripened and unripened; you couldn't tell the difference.
9. 3. Thank you to all of the local Ontario farmers for doing what you do!
10. 4. To pit the peaches, slice them in half and pull the pit out. If it's stuck then you can carefully pry it out using a sharp knife.

filling, peaches, lemon, ubc, whole wheat flour, cinnamon, water, crumble, whole wheat flour, oats, ubc, sugar, salt, ubc

Taken from tastykitchen.com/recipes/desserts/peach-crisp-5/ (may not work)