During the height of our California peach season, we adapted this recipe from the Saveur Blueberry Crisp dessert simply by substituting peaches for blueberries!
3 large peaches, peeled, pitted and thinly sliced
1/4 cup granulated sugar
2 tbsp. Meyer lemon juice
2/3 cup flour
1/3 cup brown sugar
Pinch of salt
5 tbsp. cold butter
Preheat oven to 350 degrees. Toss together sliced peaches, lemon juice and granulated sugar in a bowl. then transfer to a medium baking dish.
Combine flour, brown sugar, and a pinch of salt in another bowl. Using two knives or a pastry cutter, work cold butter, cut into pieces, into flour mixture until it resembles coarse meal. Sprinkle mixture evenly over peaches.
Bake until peaches are bubbling and topping is golden, about 50 minutes. Allow to cool for 15 minutes. Serve warm or at room temperature with heavy cream spooned over top. (Vanilla ice cream is good, too.)