- 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
- 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 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.
Reviews for Peach Crisp
"Been making this for 15 years. Love it!!!"
"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."