Ingredients
3 peaches, peeled and chopped
3/4 c sugar
1 c fresh lemon juice (about 8 lemons)
5 c water

Directions:
Bring peaches, sugar and water to a boil in a saucepan.  Reduce heat and simmer until the sugar is fully dissolved, about 10 min.

Use an immersion or regular blender to puree the mixture until smooth.

Pour the mixture through a strainer, pressing to extract all the juice.  Allow to cool completely. 

Combine the mixture with lemon juice in a pitcher.  Stir to combine. 

Serce chilled over ice. 

IngredientsFor the crumb topping
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup light brown sugar
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
dash of ground nutmeg
dash of salt
1/3 cup unsalted butter ,cold, diced into small chunks

For the Peach filling
3 1/2 pounds fresh peaches (about 6-8) peeled, cored and sliced about 3/4in thick
1/4 cup granulated sugar
2 Tablespoons all-purpose flour
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
dash of salt
dash of cinnamon

Directions:
Peel Peaches and slice into ¾ inch thick slices. Add the sliced peaches to a medium size bowl.  Add ¼ cup sugar and toss to coat. Allow peaches to sit for about 20 minutes, to allow the sugar to pull some of the juice out of them.

To make crumble topping, add all topping ingredients to a bowl. Use a pastry blender or fork to cut in butter until mixture resembles small crumbs. Refrigerate.

Preheat oven to 375 degrees F.
Drain the peaches, reserving the peach juice, and placing the peaches in a large bowl. 

Measure out ¼ cup of the peach juice and add it to a small bowl (you can discard the rest, or drink it because it's delicious!). Stir in the flour, lemon juice, vanilla, salt, and cinnamon. Pour mixture over peaches and toss to combine. 

Pour peaches into a 8×8'' or similar size dish. Sprinkle oat topping evenly over the top. Bake for 30-35 minutes or until golden brown and top is set. 

Remove from oven and cool for at least 10 minutes before serving. Serve with vanilla ice cream, if desired.

Notes
Add Blueberries or Blackberries: Feel free to add a handful of fresh blueberries or blackberries to the peach mix before adding the oat topping.

Frozen Peaches: Allow the peaches to thaw and pour the excess liquid into a bowl. Place thawed peaches over the bowl, and continue with recipe as written.

Canned Peaches: To use Canned Peaches for this recipe, skip the first 3 steps in the recipe card. Make the crumble topping, and use juice from the canned peaches to make the sauce.

Gluten-free Adaptations: Replace flour in the oat topping with almond meal or almond flour. Use 1 Tablespoon of cornstarch in the peach filling, instead of flour.

Make Ahead Instructions: The peaches and syrup and the oat topping can both be made up to a day in advance, stored separately in the fridge.

Freezing Instructions: Allow baked peach crisp to cool completely, then wrap tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Let thaw completely overnight in the fridge then warm in the oven at 350°F for 20-25 minutes, or until heated through. Assembled, unbaked Peach Crisp may also be frozen.

https://tastesbetterfromscratch.com/peach-crisp/

Ingredients:
4 c vanilla yogurt                                   2 med peaches, chopped
2 c fresh blackberries                         ½ c granola without raisins

Directions:
1) Layer half the yogurt, peaches, blackberries and granola into 4 parfait glasses.
 
2) Repeat layers.
 
Enjoy!
 

Source: https://www.tasteofhome.com/recipes/rise-and-shine-parfait/

INGREDIENTS
Pie Filling:
6 cups of ripe peaches, sliced with skin on
1 1/3 cup sugar
1/4 cup all-purpose flour
1/2 tsp. ground nutmeg
3/4 tsp. vanilla extract
3 Tab. Butter

Pie Crust:
2 cups all-purpose flour
1 tsp. Salt
2/3 cup plus 2 Tab. Shortening
4-5 Tab. Water
 
DIRECTIONS
Pie Crust: Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water , 1 tab. At a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball, chill. Makes one double pie crust.
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Filling: Combine peaches, sugar, flour and nutmeg in a saucepan: set aside until syrup forms. Bring mixture to a boil: reduce heat to low and cook for 10 mins. or until peaches are tender– Stir Often. Remove from heat; add vanilla and butter, blend well. Pour filling into pie crust, top with lattice strips. Bake at 425 for 10 minutes. Reduce heat to 350 and bake an additional 30 minutes.