Peach crisp and French do-gooders

Ingredients (serves two)
2 ripe peaches, sliced or diced
4 (ok ok, maybe 6) Tbsp melted butter
1/2 c. plus 1 Tbsp all purpose flour
1/2 c. rolled oats
sugar
brandy
honey (we used about 2 Tbsp. of Tupelo)
cinnamon
nutmeg

+ Toss peaches with brandy, honey, sugar and cinnamon to taste. Let macerate for at least twenty minutes. I like that word, macerate.
+ Combine melted butter, flour, oats, and one tsp. cinnamon.
+ Place peaches in whatever baking dish you want to use. Toss with the tablespoon of flour. Cover with the flour-oats mixture. Flour mixture will not perfectly cover the peaches (unless you are OCD then by all means cover away).
+ Bake in a 325 degree oven until fruit is bubbling and crisp is golden brown.
+ Serve warm with vanilla ice cream. Garnish with fresh mint and freshly-grated nutmeg. Watch Amélie as you dig into the gooey fruity goodness. Nap a little bit.