Baked Peach Crisp


  • 4 cups sliced fresh peaches
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup cold butter
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup rolled oats

Cooking Instructions

Preheat oven to 350 degrees Farenheit. Arrange peaches evenly in an 8×8 inch baking dish. Mix flour, brown sugar, butter, cinnamon and salt in a bowl. Using a pastry cutter, work until evenly crumbled. Fold oats into flour mixture, then sprinkle and press topping into peaches. Bake until topping is lightly browned, about 30 minutes.

This recipe from

Peach Lemonade w/Rosemary


  • 4 small fresh rosemary sprigs, plus more for garnish
  • 3/4 cup sugar
  • 1 cup water
  • 1 1/2 cups peach nectar
  • 3 ripe peaches, pitted and sliced into thin half-moon slices (about 18 slices each)
  • 1 cup lemon juice, frozen in an ice cube tray (12 cubes equals 1 cup of juice)
  • 1 – 2 cups water, to taste

Cooking Instructions

Make a rosemary syrup by combining 4 sprigs rosemary, sugar and one cup water into a medium saucepan. Bring to a simmer, then let cook for about 10 minutes until slightly thickened and well infused. Remove from heat and strain. Discard rosemary sprigs. Let cool before using.

In a large pitcher, combine cooled syrup, peach nectar, peach slices and lemon juice ice cubes. Add enough water (1 to 2 cups) to top off, leaving room for additional ice cubes to serve.

Add more ice right before serving. Add a fresh rosemary sprig to each glass. Enjoy!

This recipe from Dave Lieberman. From “Good Deal with Dave Lieberman, Episode: Summer Entertaining Savings”.