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A hearty serving of this sweet and tart treat is a mouthwatering way to end one of Mom's meals. With the comforting crust, fruit filling and crunchy topping, this dessert is as lovely as it is delicious.—Dianne Esposite, New Middletown, Ohio
Nutritional Facts 1 serving (1 each) equals 366 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 200 mg sodium, 65 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Peach Crisp in Taste of Home February/March 1995, p35
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Reviewed on Mar. 11, 2011 by jprochak
This recipe is way too sweet and too buttery. Next time I will cut some of the sugar and butter. I had my foods class make this for a lab. They all loved it as written.
Reviewed on Sep. 06, 2010 by tmyers
SO good! My friend said it was the best dessert she's ever had in her life! it was yummy served warm w/ cool whip. it would be great w/ cinnamon or vanilla bean ice cream too!
Reviewed on Sep. 05, 2010 by agraceberry
I used fresh peaches, just mixed the sugar and cornstarch into the slice peaches, it turned out wonderful.
Excellent!!!
Reviewed on Sep. 04, 2010 by trichard
I also used fresh peaches and altered the recipe to suit: 8 or 9 good size peaches peeled and sliced (I also doubled the recipe and used a 9x13 pan). To make the syrup simply boil 1/2 cup water with the 1 cup sugar and 1/2 cup cornstarch
Reviewed on Aug. 31, 2010 by misscleocat
This recipe is so good. I used fresh peaches off of our tree. I think it would also be good with a few raisens thrown in...especially for a fall type crisp.
Reviewed on Aug. 22, 2010 by babales
Great Flavor! I actually used fresh peaches and made a syrup of lt. corn syrup and butter and added to the flour mixture. Family raved!
Reviewed on Feb. 06, 2010 by daisey5
I also added about a cup of raspberries. It was so good!
Reviewed on Dec. 26, 2009 by SASTRAWSER
I've been making this recipe for years. Family loves it. Only thing no measurements for crumb topping, so I just pray that I add the right amount of the stuff.
Reviewed on Dec. 04, 2009 by TheSheepfold
For those asking about the topping ingredients, I just happen to have the copy of that recipe from the magazine. Just made this recipe yesterday, and it is the bomb! The topping calls for 1 1/2 cups of rolled oats, 1/2 cup brown sugar, 1/4 cup all purpose flour, and 5 tablespoons of margarine or butter. This recipe is a real keeper! Enjoy!
Reviewed on Aug. 31, 2009 by Buffyanddoug
How much oatmeal?
Reviewed on Aug. 30, 2009 by maryworkman
no ingredients here for the topping! help!
Reviewed on Aug. 29, 2009 by Lindadayco
What amount of fresh peaches do you use?
Reviewed on Jul. 22, 2009 by suehickox
I don't see the ingredients listed for the topping!! Help! I wanted to make this for my husband tonight (oven already hot!), but had to try another recipe.
Reviewed on Jul. 12, 2009 by robinreneez
I would like to know what amount of fresh peaches you would use in place of canned peaches.robinreneez@aol.com
Reviewed on Jun. 23, 2009 by atleastItry
This is the best peach crisp I have tried! Loved it! I used fresh peaches and added too much water to make juice so I ended up over cooking. Will make again and again.
Reviewed on Jun. 18, 2009 by theboyz
This is the best peach crisp I have ever made. I'm sure it would work with any fruit you like. Just give it a try.
Reviewed on Oct. 26, 2008 by Aquarelle
Found it in the 1995 Annual Recipes cookbook. The topping ingredients are 1 1/2 cups rolled oats, 1/2 cup packed brown sugar, 1/4 cup all-purpose flour and 5 tbsp. cold butter or margarin.
Reviewed on Jul. 23, 2008 by rad08tech
I think about 1C of oatmeal would work and half the flour.
Reviewed on May. 01, 2008 by Darlene1022
I think the topping ingredients are missing--oats, brown sugar, and flour. It would nice to know the quantities.
Reviewed on Mar. 01, 2008 by leann Irwin
How much oatmeal do you use for the topping?
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