Recipes from the Collection of Mark and Danielle Hughes

Fresh peach crisp

Serves 6

For crumble topping:
1 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup brown sugar, tightly packed
1/2 cup (1 stick) butter

For peach filling:
1 1/2 cups of 1/2-inch bread cubes (from 2-3 slices dry or toasted white bread)
4 cups sliced fresh peaches (4 to 6 peaches)
1/4 cup sugar
1 teaspoon grated lemon rind
Juice of 1/2 lemon
1/4 teaspoon salt

Sift together flour, sugar, nutmeg, salt and cinnamon. Add brown sugar. Mix thoroughly. With a pastry blender or fork, cut butter into flour mixture until mixture is like coarse crumbs.

Preheat oven to 350 degrees. Butter bottom and sides of an 8-by-8-by-2-inch baking dish. Spread bread cubes over bottom. Mix remaining ingredients for filling. Spread over bread cubes. Cover fruit with crumble topping. Pat down so topping sticks to fruit. Bake 45 minutes. Serve warm with a pitcher of cream or topped with ice cream.

Per serving: 455 calories, 4g protein, 16g fat (10g saturated), 77g carbohydrate, 411mg sodium, 41mg cholesterol, 3g dietary fiber.

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