Peach Cobbler

I've done a pretty horrible job of keeping up with the blog lately. Honestly, I've just lost interest in it. I think I've gotten lazy. I still enjoy cooking, but I've gotten to where I don't want to upload pictures to my computer, then fight with Blogger to get them inserted into the posts. But I'm going to try to keep it up a little better (I know, I know...how many times have I said that lately?). I was looking through my pictures, and I've got a pretty serious backlog of food pictures, which is good, because these days by the time I get dinner ready, all of the natural light is gone. I found this picture of a peach crisp I made this summer, and it reminded me of just how delicious it was:
This summer, my mother-in-law brought me some fresh peaches from the Henry County Harvest Showcase. My father-in-law really wanted some more peach shortcakes, but I was more interested in a peach cobbler. Besides, I had a new cookbook that I wanted to use! This recipe comes from the Cooking for a Cure cookbook that was created by the Dillsburg (PA) Relay for Life, Team Lollipop. David's aunt and two cousins have tons of recipes in the cookbook, but this wasn't one of their recipes. (Sorry Aunt Mary! We'll try more soon!) Anyway, the peaches were perfect, and this crisp was delicious. I'm certainly aware that there are probably very few (if any) people who can get a fresh peach this time of year, but I don't see why frozen peaches wouldn't work.

Peach Crisp

Kim Walden

4 cups sliced peaches

2/3 cup brown sugar, packed

1/2 cup flour

1/2 cup oats

3/4 teaspoon cinnamon

3/4 teaspoon nutmeg

1/3 cup butter, softened

whipped topping or ice ream

Spray an 8x8 square baking pan with cooking spray. Arrange peaches in pan. Mix together brown sugar, flour, oats, cinnamon, nutmeg, and butter; sprinkle over peaches. Bake in 375 degree oven for about 30 minutes. Serve warm with whipped topping or ice cream.