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Cinnamon Peach Crisp Recipe
Cinnamon Peach Crisp Recipe photo by Taste of Home

Cinnamon Peach Crisp Recipe

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This dessert is so good yet so easy to make. Fresh peaches and a sweet crunchy topping give it comforting flavor. I like to dish it up warm with a scoop of frozen yogurt. —Leona Luecking of West Burlington, Iowa
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 6 servings

Ingredients

  • 4 cups sliced peeled fresh peaches
  • 1/2 cup orange juice
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1 egg, lightly beaten
  • 2 tablespoons butter, melted
  • CINNAMON-SUGAR:
  • 1-1/2 teaspoons sugar
  • 1/8 teaspoon ground cinnamon

Nutritional Facts

One serving equals 245 calories, 5 g fat (3 g saturated fat), 46 mg cholesterol, 90 mg sodium, 48 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.

Directions

  1. In a bowl, combine the peaches, orange juice, brown sugar and cinnamon. Transfer to an 8-in. square baking dish coated with cooking spray. Combine the flour, sugar and baking powder. Add egg and butter; mix until crumbly. Sprinkle over peaches.
  2. Combine sugar and cinnamon; sprinkle over crumb mixture. Bake at 350° for 40-45 minutes or until filling is bubbly and topping is golden brown. Serve warm. Yield: 6 servings.
Originally published as Cinnamon Peach Crisp in Light & Tasty August/September 2003, p29

Nutritional Facts

One serving equals 245 calories, 5 g fat (3 g saturated fat), 46 mg cholesterol, 90 mg sodium, 48 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.

Reviews for Cinnamon Peach Crisp

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 9, 2014

This was quick but it is true that the topping was almost like pie filling or even like dumplings because of the egg. I actually used it but...I added 3/4 c rolled oats instead of the flour and I didn't add an egg. We like lots of brown sugar here so I did add another couple tbsp to the topping. The topping was crispy and the fruit was warm and yummy. Good.

MY REVIEW
Reviewed Aug. 11, 2013

This is sooo good -- if you do the 'crisp' differently. Mix the flour, sugar (and I use 1/2 and 1/2 brown and white sugars) and baling powder, then add the egg and toss with a fork. Sprinkle the topping over the peaches, then drizzle the melted butter over the topping. Sprinkle cinnamon sugar on that before baking. You'll love the 'crisp' made this way!

MY REVIEW
Reviewed Aug. 20, 2010

The "crisp" topping was like pie dough because of melting the butter and using an egg. Not crisp.

MY REVIEW
Reviewed Aug. 17, 2010

I think that next time I'll not melt the butter. Maybe it's our humidity in Iowa, but the crumb topping was the consistency of pie crust. That made it very difficult to sprinkle it on the peaches.

MY REVIEW
Reviewed Jul. 18, 2008

My family really liked this dish. When I made it, I mixed the flour, sugar and baking powder in the food processor. Then, I added the lightly beaten egg and the melted butter. I processed for a few seconds and had wonderful crumbles. 'Course, I had to wash the food processor, but I know the fp did a better job than I would!

Diane

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