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An October resolution

Making resolutions isn't my thing. Or maybe making them is, and keeping them isn't. I just couldn't tell you how often I start the month saying something like, "This month I'm going to try a new recipe," or "This month I'm going to see a movie," or "This month I'm going to learn how to use Lulu.com and upload my memoirs." Tomorrow is October 1 (book club, and I'm only on p. 50 of Fieldwork, which one review describes as a fictional account of "3 separate tribes--the fictional Dyalo, American Protestant missionaries, and the tribe that lives in ivory towers . . .studying other tribes"). But I did find a wonderful peach crisp recipe I might try, I mean, if I were going to make a resolution. It's not peach season, but it sounds good, and easy to modify for Splenda. I'll let you know if it's really yummy, and if I finish the book.

Fresh peach crisp recipe is a delicious dessert with cinnamon and whipped topping or ice cream.

INGREDIENTS:
2 1/2 pounds fresh peaches, peeled, pitted
1 cup sifted all-purpose flour
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup soft butter

PREPARATION:
Butter an 8-inch square baking dish. Preheat oven to 375°.
Slice peeled, pitted peaches into the prepared baking dish. Sift together the flour, sugar, salt and cinnamon into a medium bowl. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal.

Sprinkle crumbs evenly over peaches in baking dish. Bake at 375° for 45 to 50 minutes, until topping is golden brown and peaches are tender. Serve peach crisp warm with cream or whipped topping.

From About Southern U.S. Cuisine