Peach Crisp

Preheat oven to 375 degrees F and butter a 9 inch pie plate.

Pour the peaches into the pie pan, add the vanilla and cinnamon, stir and set aside.

In a large mixing bowl, mix together the brown sugar, oats, flour and 1/4 cup butter pieces. Using a pastry cutter or two butter knives, cut the butter into the dry ingredients until the mixture kind of clumps together in small pieces.

Pour the dry mix over the peaches to cover them completely. Dot the top of the crisp with the remaining 2 tablespoons of butter.

Bake for 35-40 minutes until the top of the crisp is browned and the fruit juices are bubbling. Allow to cool slightly on a cooling rack and then serve with vanilla ice cream or sweetened whipped cream.