JULIA ROBERT'S FRESH PEACH CRISP (adapted)

FOR THE FILLING:
3 lbs firm-ripe peaches, (approx. 10-11 peaches) pitted and cut into 1 inch chunks
1/4 cup fresh lemon juice
1/4 cup Scotch whisky (Dewars)
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 Tbsp. Butter
FOR THE TOPPING:
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1/2 cup brown sugar
10 Tbsp. butter, cut up (1 stick plus 2 Tbsp.)

Preheat oven to 400 degrees F Grease 13 by 9-inch glass baking dish.

PREPARE FILLING:
In large bowl, toss peaches with lemon juice. Add Whisky, granulated sugar, and 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 brown sugar. With pastry blender, cut in 10T. 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.

Serves 8-10