Total TimePrep: 20 min. Bake: 40 min.
- 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.
Nutrition Facts1 serving: 366 calories, 12g fat (7g saturated fat), 31mg cholesterol, 200mg sodium, 65g carbohydrate (48g sugars, 1g fiber), 2g protein.
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Jul 1, 2019
Quick and easy recipe, made it for a church celebration, It definitely a hit.
Jun 19, 2019
peaches from can? why? i use real fresh peaches peel and slices taste better than cans.
Feb 12, 2019
Great Base recipe to play with... the crust and topping were perfect crunchiness and perfect amount of filling for each. Sometimes recipes dont have enouph topping this was perfect! I used 7x11 glass dish instead and it was a nice deep dish version and fit clean to the top of the dish. My husband asked me to be sure to save the recipe... I used my kitch aid for the crust and topping
Feb 25, 2018
Delicious crisp! I used a combination of canned peaches and defrosted frozen fruit for the filling. My husband and I really enjoyed this.
Feb 3, 2018
I love peach crisp, and this is a tasty recipe. I think the calorie count is wrong though. I made alterations to the recipe to reduce the sugar and butter.....and when I added the numbers up, I came up with a number (even double checking my numbers) higher than the one given for 8 servings.
Jan 21, 2018
I have made this peach cripes recipe twice.My husband simply loves it! He can not wait till it comes out of oven.Very simple to make.Thank you for the recipe.
Jan 1, 2018
I was given 8 cans of California yellow cling peaches over the summer and wanted to figure out a way to use them before the end of the year. So I searched and found this recipe. It was so easy to follow! I made 4 pans, 2 exactly with this recipe and in 2 others, I substituted butter with a non dairy margarine for the sake of my son who is allergic to dairy. Both were a hit! Not bad for a first time peach crisp maker! Thanks for making this recipe so easy to create.
Sep 5, 2017
I had an abundance of fresh picked peaches to use, so I went looking for recipes & my search stopped when I came across this one. I made 1 1/2 of the recipe & made it in a 9 x 13 inch glass baking dish. I used 6 cups of peaches but kept the sugar to a scant 1 cup. Everything else I did exactly as the recipe said, adding in a little cinnamon & nutmeg. Excellent recipe! The crust helps to make this extra delicious & unique. I have plans to use all different kinds of fresh fruit in this recipe. Thank you, Dianne, for sharing this!
Aug 31, 2017
Super good! A little sweet for me but everyone enjoyed it. I stuck with the recipe, however, I think I would add some more peaches. The syrup doesn't need to be increased, just another can (maybe not even all of the can) of peaches discarding the juice from the extra can. For all I know, perhaps this is how cobblers are supposed to be but I would like a little more peach in it.
Aug 23, 2017
I reduced the 1 cup sugar in the filling to 1/2 cup and it was still very sweet, I will reduce it even further the next time. We didn't care for the crust ... I felt it was too soggy but I think it would be good with just peaches and crumb topping.