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Peach Crisp

 Peach Crisp
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
6-8 ServingsPrep: 20 min. Bake: 40 min.


  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter, cubed
  • 2 cans (15-1/4 ounces each) sliced peaches
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 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


  • 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.
  • 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.
  • Pour into crust. For topping, combine the oats, brown sugar and

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Peach Crisp (continued)

Directions (continued)

  • 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.
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.