Caroline’s Fruit Crisp Recipe Courtesy of Tom Perini’s Cookbook “Texas Cowboy Cooking”

Serves 6-8

6-8 Each Large Fresh Peaches, peeled and sliced – about 4 Cups (or 4 Cups of any other fresh fruit)
2 Tbsp Juice of 1 Lemon OR of 1 Lime
1 Tbsp Cinnamon, divided in half
1 Each Stick of Butter
1 Cup Flour
1 Cup Light Brown Sugar
3/4 Cup Pecans, chopped (optional)

Peach Brandy Sauce:
4-5 Each Peaches, peeled, to yield 1 1/2 Cups Peach Puree
1/3 Cup Peach Brandy

Preheat oven to 350° F. Place the peaches in the bottom of a 9 X 9-inch baking dish. Sprinkle with the lemon juice and ½ tablespoon of cinnamon. In a mixing bowl, combine the butter, the rest of the cinnamon, flour and brown sugar (and pecans, if using.) Crumble on top of the fruit and bake for 30 minutes, or until brown and bubbly.

For a special occasion, top with Peach Brandy Sauce, a little vanilla ice cream, or whipping cream.

Peach Brandy Sauce
Puree the peaches. Combine with brandy in a saucepan, and simmer 10 minutes over a low heat, stirring constantly.