Today has been one of those off days. You know the days. When all the things on your mind kind of all come forth and you just break down when one thing slips or doesn’t go as planned. I am reminding myself that it is okay to have a bad day. It’s okay to not be in a good mood.

In my daughter’s art class, her teacher talks about their feelings like the weather. Sometimes we are sunny, rainy, stormy, cloudy… and it’s normal and okay to be any of those things. And sometimes we can feel a few of them in the same day.

One thing I turn to when I don’t feel like doing anything else is baking. Or thinking about baking. Maybe that’s why today, of all days, I decided to sit down and blog this fruit crisp. Baking cures all. We bake when someone is sick, or needs a helping hand. We bake when we want to feel all warm and good inside. We bake to bring back a happy memory, when we make a family recipe. Or we bake just because.

This recipe is a family recipe I grew up on. My favorite part growing up was the crumble topping, so I always double that part!

Peach Crisp

4-5 cups sliced or chopped fresh peaches (about 4-5 peaches)
3/4 cup brown sugar
1/2 cup all-purpose flour
3/4 cup old-fashioned oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup unsalted butter, cubed

Instructions:

Preheat oven to 375 F.
Place the sliced peaches in the bottom of a buttered baking dish (such as a 2-quart baking dish)
Combine the remaining ingredients in a bowl and mash together with a fork until completely combined and butter is crumbled and mixed throughout. You can also pulse in a food processor to combine. Sprinkle the crumble topping evenly over the peaches to cover completely.
Bake the crisp in the oven for 30–40 minutes. Serve warm with a scoop of vanilla ice cream, if desired.