Peach Crisp Recipe
- 1 cup 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 all-purpose flour
- 5 tablespoons butter, cubed
- 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.
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
"This is an amazing recipe! If we could give it 10 stars, we would!"
"All I can say is yummmy! Loved this recipe. I used fresh picked orchard peaches which made it even better. The crust was delicious and filling was a great consistency. Topping had a bit to much oats in it for me but it was still delicious. Next time I will probably go with 1 c instead."
"My 4 year old helped me make this, it was super easy for us to make together! Great Mommy-Daughter time! The Crumble smelled good and tasted great! Yum Yum!"
"We did not much care for this. Really did not have much of a peach flavor. The only thing we could taste was oatmeal."
"I love anything with peaches and this was yummy to my tummy:-). I don't particularly like anything too sweet; I like to taste my food first and let the condiments enhance the flavor of the dish. With that said, I used a can of lite peaches and the other was a can of non-lite peaches (regular). The cup of sugar that goes in with the syrup was reduced to half a cup. NOTE: mix the cornstarch and flour together in separate bowl. Add enough of the room temp syrup from the peaches to incorporate the flour/cornstarch mixture. When mixed together, dump everything into the saucepan holding the rest of the syrup and turn heat on. This will prevent the cornstarch to lump up. When done, we ate it with a little vanilla ice cream. The only change I would do next time is reduce the sugar in the crust as well and that's only because for me it was still a little too sweet (sensitive taste buds:-)). By the way, if you're wondering about the crust, it just adds an extra buttery taste to dish. In my opinion, you can skip the crust and still end up with a dee-lish dish that will be devoured by all:-)"
"wonderful recipe!!! so nice to have the crust on the bottom too..and its easy!!"
"I had never made a peach crisp recipe with a crust, so I was doubtful. But, I made it exactly as written, but used my frozen peaches. Oh, my goodness!! This was absolutely delicious!!!! It even tasted better the next day!!! Thanks for the recipe!!"
"Loved the crust!!! Delicious with a scoop of vanilla ice cream!"
"My mom found this recipe in Taste of Home probably 20 years ago. I loved it so much as a kid. Now, thanks to the glory of the internet, I can enjoy the amazing flavors of this recipe again. My favorite way to make it is with fresh peaches since canned ones can get a bit too sweet. I also have made it with fresh berries instead of peaches. Amazing. Love this recipe."
"Perfect for that sweet tooth craving"
"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!"
"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."
"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."
"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"
"I have made this crisp several times and it is always a big hit. The last time I made it I didn't have two cans of peaches, I only had one. While searching in my pantry I found two cans of apple pie filling. I substituted the pie filling for the peaches and it turned out wonderful. I think from now on I'm going to use peach pie filling instead of thickening the juice with cornstarch and sugar. It cut down on a lot of time and effort."
"I used fresh peaches (5 medium) I didn't have peach juice to drain so I used 1 cup of pineapple juice instead. I also added some shredded coconut to the topping mixture. Turned out really yummy!"
"Great taste but WAYYYYY Too sweet. I can tolerate sweets but this was just too much. Gave me a bad stomach ache after 1 piece. If you use canned peaches in heavy syrup, only use 1/3 cup sugar. NOT a cup!! Also add some spices and vanilla. I opt out of the rolled oats and used instant flavor oatmeal. Came out great!"
"I would give this 5 stars with a few "tweeks". Way too much sugar and butter. I reduced the 1 cup of sugar in the filling to 1 T, the butter in the crust to 1/4 C and the for the topping I reduced the butter to 4 T and brown sugar to 1/3 C and it was plenty sweet, might reduce even further next times. With those few changes this is a great summer treat and will definitely make it again."
"Lots of flavor, reheats well. Keeping it warm keeps the crust easy to serving."
"Oh... this is SOOO... GOOD. My husband and his family are diabetic, so I used $plend@ in the Filling and where it called for Brown Sugar I used Brown Sugar but only 1/2 the amount... boy... it is tasty !!! Excellent Recipe (p.s. I added Cinnamon to the Crust, Filling and Topping.... Yum!!"
"I'm sure this recipe is great as written and will try it that way soon. I looked it up because I had some fresh Georgia peaches from a trip from Fla to Ct. I halved the recipe and used a smaller baking dish. The crust was odd and I cooked it an extra 5 minutes.There was hardly any liquid from the peaches so I supplemented with water.I had steel cut oats on hand so that's what I used.After assembly and baking I tasted a spoonful and wasn't impressed. Didn't get much of the crust and the oat topping was tough.I grabbed a serving spoon full, microwaved it for 30 seconds and topped with half & half. Amazing and delicious.Can't wait to try the real thing."
"This receipe is the utmost best peach crisp i have ever had,talk about good down home cooking,this really is the best.I made this peach crisp and had company over,it was loved and talked about,and a friend requested the receipe,this peach crisp will blow peach lovers away.I did not and will not change anything in the directions to make this,i beleive it is best left alone,and made the exact way the receipe calls for."
"As a newly diagnosed diabetic, I made this recipe and substituted Splenda for the sugar. I also found a canned dietetic peach filling which I used for the filling, instead of the peaches and sugar mixture. It turned out great! I also reduced the margarine by several tablespoons and it was still great. In my oven, the bottom crust took LONGER to bake--not sure if that was due to my oven or the artificial sweetener. I highly recommend this recipe!"
"So far I have made this recipe three times. The only thing I did different was the last two times I increased the corn starch a little to make the filling less runny. I can't image why anyone would make this without the crust. The crust is what sets it apart from other crisps, which I have never cared for. I will make this many many more times. My husband loves it and so do I."
"I wasn't sure about a recipe with canned peaches, but this was great. It was the best I've ever had! I could not stop eating it!"
"Will make this tonight with my home-canned peaches. Wish me luck....I am the biggest failure in making desserts."
"I tried this and added the almond extract as another revierer suggested and it was delish!"
"Delicious and you don't want to cut out the bottom crust. It has a wonderful taste and adds to the dessert as a whole. I did cut sugar in crust to 1/3 c and butter to 6 Tbls, in filling I reduced sugar to 3/4 c, and in topping I reduced sugar to 1/3 again and 4 Tbls butter. With all these changes it was still sweet, but you could taste the peaches more than the sugars. Next time I will cut down the flour in the topping as it made way too much for a 9 in square and I would rather have the oats anyway."
"I have already made this recipe twice, my boys love it! Substituted canned cherry pie filling for peaches, taks only 20 minutes to have in the oven. great little recipe, will also try it with apples, blueberries, and whatever fruit comes my way. Second time around i used less flour and a third cup of oatmeal in the crust. (love the crust, cant imagine leaving it out!). If you think its too fattening, have only a half serving and take a walk after dinner! Enjoy."
"You can just skip the bottom crust and follow the rest of the recipe... That would cut down on the carbs. and the fat:)"
"I don't usually comment on recipes that I haven't yet tried, but after reading the recipe and other comments, I just wanted to say that for those of you who think this recipe has too much fat and/or sugar, one option is to skip the crust. I have never made a fruit crisp with a crust, so after seeing this recipe I looked up other random recipes for fruit crisps and none of them has a crust! Hope that helps. :)"
"Wonderful recipe, will make this again. My family loved it!!"
"Just wanted to share a tip for a wonderful variation... try a 1/4th teasp. of almond flavoring in any peach dessert. It is fantastic and taught to me by a relative that was a whizzzz at cooking. Give it a chance and see if you agree."
"You don't need to avoid desserts just adjust to your likes and needs."
"This recipe is excellent as written. Deserts are supposed to be sweet. If you people can not handle sweets you need to stay from deserts."
"Would make again, with adjustments as other raters have said. Would not use pineapple juice in place of peach as pineapple juice is high in natural sugar for those who are sensitive to sugar. Fresh or frozen peaches are best. In answer to your question, yes we do cook, that is why we are highly aware that these desserts do Not need so much added sugar to taste delicious. Sarcasm not necessary."
"YUMMY .... Yes it's over ice cream & yes you can use fresh or canned peaches(do you people really cook?) Improvise, use unsweetened pineapple juice for the peach, be creative, that's what cooking is all about!!"
"Way too sweet (just my opinion) - too much sugar and fat that is not needed. Also, fresh peaches would be better - but a good idea!"
"Definitely no. Looks lovely; however, i do not see anything in the recipe that resembles the white portion of the photo...i suspect it may have been served over vanila icecream? Too me it was way too sweet (maybe better with fresh peaches?) - but, just my opinion."
"I highly modified this recipe. I cut the butter in half, used about 3 cups fresh peaches, no cornstarch or white sugar (skipped the "filling" section). Next time I would try whole wheat flour and a little less brown sugar. My final product was tasty and I would make my version again, but not using the portions of butter and sugar suggested by the recipe."
"Way too sweet! Next time I'll cut out at least half of the sugar because it was just too sweet, I couldn't even enjoy the peaches for the sugar!"
"Excellent! Made this for a birthday dinner last night & not one morsel left! Next time I will double it & put in a 9x13. Used Splenda white & brown sugars & it was fabulous!"
"I made this with fresh peaches and I would have liked to put a bit of cinnamon in it because I think that would have put it over the top! This was an excellent recipe!"
"Actually I hadn't prepared this recipe yet, but I plan on making it for friends! It sounds scrumptious! DELowenstein"
"i liked this recipe but i added some cinnamon for more flavor"
"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."
"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!"
"I used fresh peaches, just mixed the sugar and cornstarch into the slice peaches, it turned out wonderful."
"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"
"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."
"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!"
"I also added about a cup of raspberries. It was so good!"
"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."
"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!"
"How much oatmeal?"
"no ingredients here for the topping! help!"
"What amount of fresh peaches do you use?"
"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."
"I would like to know what amount of fresh peaches you would use in place of canned email@example.com"
"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."
"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."
"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."
"I think about 1C of oatmeal would work and half the flour."
"I think the topping ingredients are missing--oats, brown sugar, and flour. It would nice to know the quantities."
"How much oatmeal do you use for the topping?"