Julia Robert'S Fresh Peach Crisp - cooking recipe

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

Preparation

Preheat oven to 400\u00b0F Grease 13\" by 9\" glass baking dish.
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.
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.
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.