Mrs. Butterbanks,

“You only live once, lick the bowl”


Do you know that first bite into a ripe and succulent yellow peach, where the peach juice runs down your chin? There is nothing like it! I’ve always thought of peaches as a luscious treat, whether they are baked or grilled, or my preference, being picked from the tree and eaten fresh. Summer is peachy-yum time. This peach crisp is one of my favorites and a super easy dessert to make and pair with a pouring of heavy cream, a scoop of vanilla ice cream or cold whipping cream. In all honesty, I add all three!



  • 4-5 cups sliced fresh peaches
  • ½ cup all-purpose flour
  • ½ cup brown sugar (packed)
  • 1 ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 1 cup of rolled oats
  • ½ cup cold butter

Preheat the oven to 350. Throw the sliced peaches into a greased 8×8 baking dish.  In a large mixing bowl, whisk the flour, brown sugar, cinnamon, nutmeg, salt, oats.  Cut in the cold butter. Sprinkle over the peaches and press topping into the peaches. Bake in the preheated oven until topping is lightly browned, about 45 mins.

Note #1-To make this recipe gluten-free (GF),  substitute all-purpose flour to GF flour, or Almond flour and use GF rolled oats which are available in practically every market.

Note #2-Most people detest the peeling of peaches: here’s a trick, bring a large pot of water to boil, place the fresh peaches in and set your timer for 70 seconds, scoop them out and place in a large bowl of ice water, after a few seconds, pull them out, cut the peach in half and where the slice is, peel the skin right off!