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Peach Crisp Recipe
Peach Crisp Recipe photo by Taste of Home

Peach Crisp Recipe

Read Reviews (38)
4.65 38
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 6-8 servings

Ingredients

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter, cubed
  • FILLING:
  • 2 cans (15-1/4 ounces each) sliced peaches
  • 1 cup sugar
  • 1/4 cup cornstarch
  • TOPPING:
  • 1-1/2 cups old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 5 tablespoons butter, cubed

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.

Directions

  1. In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until lightly browned.
  2. Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches.
  3. Pour into crust. For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350° for 25-30 minutes or until golden brown and bubbly. Yield: 6-8 servings.
Originally published as Peach Crisp in Taste of Home February/March 1995, p35

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.

Reviews for Peach Crisp(38)

AVERAGE RATING
   (52)
RATING DISTRIBUTION
5 Star
 (38)
4 Star
 (11)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 25, 2014

Perfect for that sweet tooth craving

MY REVIEW
Reviewed Feb. 23, 2014

I am a volunteer TOH field editor and have made this many times! It is nice because you don't need to have fresh peaches! It is especially nice to serve it warm with ice cream!

MY REVIEW
Reviewed Oct. 23, 2013

Good recipe. I always like to add some cinnamon and nutmeg to my peaches. Occasionally I add some blueberries and/or lemon juice and zest. Also, be sure to disolve cornstarch in a COLD liquid (a little water works fine) before adding it to the peach juice. This will prevent the cornstarch from clumping together and you dont have to strain the peaches this way either.

MY REVIEW
Reviewed Sep. 2, 2013

I used fresh New Jersey white peaches and regular peaches to make this dish colorful. I did not have enough light brown sugar so I used light and dark brown. This made a very tasty bottom crust! All in all, this is a very good recipe, but a bit of work. My husband loved it and I did too. Thank you, trichard for the amounts of sugar cornstarch and water. I did use a bit less sugar, but still had great results.

MY REVIEW
Reviewed Aug. 17, 2013

I keep trying to write a review for this recipe and for some reason it doesn't show up in the reviews. I just wanted to say I came up short on the cans of peaches so I used pie filling and it turned out wonderful. It also does good with apple pie filling to

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