Julia Robert's Fresh Peach Crisp

Ingredients

• 3 lbs firm-ripe peaches, pitted and cut into 1 inch chunks
• 1/4 cup fresh lemon juice
• 1/4 cup Scotch whisky
• 1/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 12 tablespoons butter, cut up
• 1 1/2 cups all-purpose flour
• 1 teaspoon cinnamon

Directions

1. 1

   Preheat oven to 400°F Grease 13" by 9" glass baking dish.

2. 2

   Prepare filling: In large bowl, toss peaches with lemon juice. Add Whisky, granulated sugar, and 1/4 cup brown sugar; toss to coat. Spread mixture in baking dish and dot with 2 tablespoons butter.

3. 3

   Prepare topping: In large bowl, mix flour, cinnamon, and 1/2 cup brown sugar. With pastry blender, cut in 10 tablespoons butter until coarse crumbs form. Press crumbs together into 1/2-inch clumps; sprinkle over peaches.

4. 4

   Bake crisp 30-35 minutes or until topping is brown and fruit is hot and bubbly. Cool 20 minutes. Serve warm with frozen yogurt if you like.