Because I too found this to be "soupy" the first time I served it, I made the following changes...
*2 cans (29 oz.) sliced peaches instead of one
*the liquid of ONE can only (about 1 1/2 C.)
*only 3/4 C. packed brown sugar
*1/4 C.+ dried cranberries (For us, the flavor and color of cranberries was better than the raisins.)
*needed a slightly larger baking pan, so nothing would bubble over
*baked for 45 min till browned and crispy-looking on top.
The "crisp" will be more dumpling-like, which is a bit unusual for a fruit crisp recipe, but it still gets very high marks from guests. It is very sweet and tart--fabulous with vanilla ice cream.
This recipe came from Taste of Home's "I'd Like That Restaurant Recipe" feature they used to run with each issue. It's easy to understand why it was requested and why it was a favorite with customers at The Blue Coat Inn in Dover, Delaware.