5 to 6 ripe yellow peaches

1/3 cup granulated sugar

1 tablespoon flour

1 teaspoon grated lemon zest

Topping

1/2 cup quick–cooking oatmeal

1/3 cup brown sugar

1/3 cup flour

1/4 cup blanched slivered almonds

1/2 teaspoon cardamom

1 teaspoon cinnamon

dash salt

4 tablespoons (2 oz.; 1/2 stick) unsalted butter

Peach crisp

Preheat oven to 350° F.

Peel and slice the peaches. You should have about 4 cups of slices. Place in a medium bowl and add sugar, flour and lemon zest. Toss gently. Pour into a buttered 9″ x 9″ or 10″ x 6″ baking dish.

For the topping, mix together the oatmeal, brown sugar, flour, almonds and spices. With a pastry cutter or a large fork, cut in the butter until the mixture is crumbly. (You can do this in a food processor if you have one. Don’t overprocess.)

Sprinkle the topping evenly over the peaches. Bake for 30 minutes, or until the top is lightly browned and the peaches are bubbling.