Marilyn Rodgers Royer's Peach Crisp
|FOR THE FILLING|
|6 c||fresh peaches|
|1 Tbsp||lemon juice|
|1/2 tsp||almond extract|
|sugar (add according to sweetness of peaches or personal preference)|
|2 c||quick cooking oats|
|1 c||brown sugar|
|1 c||butter, melted|
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Marilyn Rodgers Royer, is the oldest daughter and one of 7 children born to her mother Carol and father Jack Delanor Rodgers. Jack was my mother, Lucille Rodgers, youngest sibling and brother. Marilyn currently lives in Cala Mesa California. She was a Campfire Disaster Cook for many years and traveled throughout the US wherever her job took her. She cooked and served thousands of people during the Katrina disaster and helped in many forest fire disasters. We are all very proud of her contribution to mankind.
For the topping: Using your hands, mix the first 4 ingredients until well blended. Add the cooled, melted, butter and continue to mix with your hands until the mixture forms pebbly texture.
Spray a 9x13 inch baking pan with baking spray. Pour peach mixture into the pan.
Sprinkle oatmeal mixture over the top of the peach mixture and bake in a preheated oven for 30 minutes.
Bake 425 degrees for 30 minutes.
NOTES: Must use quick oats for this recipe