After a day of peach picking, a baked peach dessert is an effective and delicious way to use some of the pounds of fruit that you brought home.
For the fruit:
About 6 cups of sliced peaches, from 6 to 7 ripe peaches
¼ cup sugar
Juice of one lemon
For the topping:
1 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon salt (or more, to taste)
1/4 teaspoon cinnamon (optional)
1/4 cup plus 1-2 tablespoons canola oil
Preheat the oven to 375°F.
In a 9-inch round or rectangular baking dish, combine the fruit, lemon juice and sugar and toss together. For particularly sweet late summer fruit, you may not need as much sugar.
In a small bowl, mix together the flour, sugar, salt, cinnamon and two tablespoons oil using a spatula, until they form large crumbs. Add some or all of the remaining oil to bring the dough together. Crumble on top of the fruit.
Bake for about 30 minutes, until the fruit is bubbly and the topping is golden brown. If the crisp seems like it will bubble over, place a sheet of foil on the rack beneath the dessert to catch any drippings.