In general, I am not a huge fan of peaches. Whenever I buy peaches from the grocery store I end up with mealy, gloppy, bland peaches. But lately I've been seeing so many peach recipes that my head is literally spinning. Peach pie, peach jam, grilled peaches, peach cocktails, peach everything! So I figured I was doing something wrong - maybe buying peaches from a local grocery store is a bad idea? In any case, I set out to find some REAL peaches, ripe, perfect peaches that would make me a peach lover at long last. I found an amazing little farm market near my house that promised me that yes, their peaches were fresh, and ripe, and not at all mealy. And I decided to take a chance and I bought a few pounds. Now I just had to decide what to make with them. I figured I'd take it easy and just make a peach crisp - you can't go wrong with a fruit crisp, right?! Blueberry crisp and apple crisp (and apple cranberry crisp, of course) are two of my very favorite desserts - surely these perfectly ripe peaches would make a fine crisp. So I kind of winged it - I kept it simple, in the hopes that the peaches would do their thing and I'd end up with a perfectly sweet dessert. Guess what? Total score. This peach crisp is amazing. Like I can't wait to make it again - with perfect farm stand peaches, of course. The key here is simplicity - just a little bit of sugar and lemon juice/zest to bring out the sweetness of the peaches, and a nutty, buttery, crunchy crisp topping that browns up perfectly in a mere 25 minutes of baking time. And with a mere 2 tablespoons of butter and a bit of canola oil it's a lot lighter than most crisps, some of which call for up to a stick of butter. In other words, it's perfectly acceptable to eat this for breakfast.