Rub a Dub Grub

This is my peach crisp, adapted from the pioneer woman
I didn't get a picture of all the ingredients together, mostly because I was tired, and doing this kind-of on the fly...
But you start by pre-heating your oven to 350 degrees. Then measure into a medium bowl 1 cup of flour, 1/2 cup of sugar, 1/2 cup of brown sugar (I only had 1/4 cup, so I ran with it - it was fine), 1/2 tsp of cinnamon, 1/4 tsp salt, and 1/2 tsp of ground nutmeg.
I was so excited...for this gave me an excuse to use the fancy schmancy nutmeg grinder that Wendy gave me for Christmas! Although, I will note, and ask those of you who regularly use these types of nutmeg grinders...how exactly is one supposed to MEASURE 1/2 tsp of nutmeg coming out of one of these things? I just guessed...I'm more into the "Less precise" when it comes to the science of cooking anyway! Oh....and I added about 1/2 cup of oats as well (this differs from the Pioneer Woman...but I love oats on a "Crisp" so I ran with it!)
Next add 1/2 cup of butter, and cut that in with your handy pastry cutter.

Next take those delicious tree-ripened peaches that you got at the farmer's market on Friday and de-skin and cut them up. toss them with a tablespoon or so of lemon juice...and if you have a fresh lemon the Pioneer woman says you should add lemon zest too. (it was Sunday, I didn't have a lemon, and didn't think I could borrow one from a neighbor either) Then add about 2 Tablespoons of maple syrup (the real stuff.....not aunt Jemimah)
Add your topping to the peach mixture...and bake for approx. 45 minutes.

Serve with the Pioneer Woman's maple cream sauce - or if you are me, and it's Sunday and you don't have any cream....settle for some vanilla ice cream from your freezer. Yummy!