Fruit Mixture
6 cups fresh or frozen sliced peeled peaches,
   thawed (8 to 10 medium)
1 teaspoon cinnamon, if desired

Topping
1 cup rolled oats
3/4 cup all-purpose flour
3/4 cup firmly packed brown sugar
1/2 cup margarine or butter, softened

1. Heat oven to 375 degree F. Place peaches in ungreased 12 x 8-inch (2-quart) baking dish. Sprinkle with cinnamon.

2. In large bowl, combine all topping ingredients; mix until crumbly Sprinkle crumb mixture evenly over peaches.

3. Bake at 375 degree F. for 25 to 35 minutes or until peaches are tender and topping is golden brown. If desired, serve warm with cream, ice cream or whipped cream.

Nutrition per serving: Serving Size: 1/12 of Recipe. Calories 300; Calories from Fat 70; Total Fat 8g; Saturated Fat 2g; Cholesterol 0mg; Sodium 105mg; Dietary Fiber 3g. Dietary Exchange: 1 Starch, 2-1/2 Fruit, 1-1/2 Fat OR 3-1/2 carbohydrate, 1-1/2 Fat.

Pillsbury: Best Desserts, By The Pillsbury Company, Clarkson Potter/Publishers, ISBN: 0-609-60285-3

Fresh Peach Crisp or Paradise

4 cups peaches
2 tablespoons lemon juice or kirsch
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup butter
1/2 teaspoon salt, if butter is unsalted
1 teaspoon cinnamon

Preheat oven to 375 degrees.

Drop peaches in boiling water for 30 seconds or so, then peel, pit and slice. Season with lemon juice. Put in a 9-inch pie plate or dish.

Work the flour, brown sugar, butter, salt and cinnamon like pastry with a pastry blender or with the finger tips. The mixture must be lightly worked so that it does not become oily. Spread these crumbly ingredients over the peaches. Bake for about 30 minutes. Serve hot or cold with sweet or cultured sour cream. (We used sweetened whipped cream, but vanilla ice cream would be good, too.)

Adapted from "Joy of Cooking" by Irma S. Rombauer and Marion Rombauer Becker

Peach Crisp 

For Filling:
8 cups fresh sliced peaches (free stone peaches)
2 tablespoons fresh lemon juice
1/4 cup sugar
2 teaspoons flour
Topping:
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
Dash of fresh grated nutmeg
3/4 cup chilled unsalted butter, cut into 1/2-inch pieces
1 large egg

Preheat oven to 350 degrees F.

Combine all of the filling ingredients in a large bowl and gently mix.

Pour the filling ingredients into a 9 by13-inch baking pan and set aside while making the topping.

In a bowl combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg. Cut in the butter until the mixture resembles large peas. Stir in the egg. Distribute the topping evenly over the peaches in the baking pan. Bake for 40 minutes.

From Curtis Aikens, foodtv.com