4 c. peaches, sliced1/4 c. orange or apple juice 1/2 to 1 c. sugar, to taste 3/4 c. flour 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/4 lb (1 stick) butter
Preheat oven to 375 degrees.
Mound peaches in a buttered 9-inch pie plate, or an 8-inch square pan. Sprinkle with the fruit juice. Combine sugar, flour, cinnamon and nutmeg. Cut in butter with a knife until mixture is crumbly. Sprinkle topping over peaches.
Bake for 45 to 60 minutes, or until topping is crisp and browned. Serve warm with vanilla ice cream or whipped topping. Enjoy!
Kimberley Bevins, author of Timeless Treasures. E-mail firstname.lastname@example.org
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