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This recipe is one of our most popular desserts. It was created by John, who is a chef, and a friend when we opened the inn in 1967, The inn was named for the uniforms worn by Colonel John Haslet and his troops. They marched from Dover's Green to join General George Washington in the War from Independence in 1776.—Marie Nemphos, King of Prussia, Delaware
Originally published as Delaware Peach Crisp in Taste of Home February/March 2001, p51
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Reviewed on Jul. 10, 2011 by daisylady3
I've made this twice now, the first time I made it just like the recipe, but it was more like a soup, for lack of a better word. The topping was just little pieces here and there so it was very rich and soupy. I made it again today because I liked the taste, but this time instead of making the topping I made a white cake mix, poured it on top of the peach mixture and baked it, kind of like a upside down cake. It was delicious! My husband and I both liked this version much better, it was good without being too rich like the original was. You will need to put it in a larger dish though, I used a 9 x 13 x 2 which was just right.
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