With a half bushel of peaches just waiting to go bad in my fridge, I decided it was time to branch out in my baking adventures by making my first crisp.
Crisps are easy-peasy. Cut up your chosen fruit -- here I chose peaches, of course, but I saw recipes for peach and blueberry, apple crisps, so on and so forth, so have some fun and mix it up.
Then make your crisp topping. I used a Cook's Illustrated recipe. Then bake at 375 degrees for 40 minutes. Let cool a bit then top with fresh whipped cream. It can be eaten warm or at room temperature.