Delaware Peach Crisp Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 6 servings

Ingredients

  • 1 can (29 ounces) sliced peaches
  • 1 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup lemon juice
  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  • TOPPING:
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • Vanilla ice cream, optional

Directions

  1. Drain peaches, reserving the syrup in a saucepan; set peaches aside. Stir brown sugar, cornstarch, honey, cinnamon and nutmeg into the peach syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add lemon juice, raisins, pecans and reserved peaches. Pour into a greased 2-qt. baking dish.
  2. For topping, combine flour, sugar and butter. Sprinkle over peach mixture. Bake at 350° for 35 minutes. Serve with ice cream if desired. Yield: 6 servings.
Originally published as Delaware Peach Crisp in Taste of Home February/March 2001, p51

Reviews for Delaware Peach Crisp

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 22, 2013

I have been making this recipe for years, always good.

MY REVIEW
Reviewed Feb. 21, 2013

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.

MY REVIEW
Reviewed Jul. 10, 2011

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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT