Peach Crisp

TOPPING:
3/4 cup unbleached flour
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 tsp. ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp table salt
10 Tbsp unsalted butter, cut into 1/2 inch pieces and chilled
1.5 cups nuts (pecans, almonds, walnuts), coarsely chopped

FILLING:
6 lbs. medium peaches, peeled, pitted, and cut into 1/2 inch slices
1/2 cup granulated sugar
1 tsp grated zest plus 3 Tbsp lemon juice

Pulse the flour, sugars, spices and salt in a food processor until combined. Sprinkle the butter pieces over the top and pulse until the mixture resembles coarse meal. Add the nuts and pulse until mixture clumps together and resembles wet sand. Transfer mixture to a bowl and refrigerate while preparing the filling, at least 15 minutes.

Adjust oven rack to lower middle position and heat oven to 375 degrees. Combine peaches, sugar, zest and juice in a bowl and toss gently to combine. Transfer to a 9 x 13 inch baking dish. Pour chilled topping on top and bake for 55 minutes.

Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user KENSGIRL1975.