Peach Crisp Recipe

4.5 73 66
Peach Crisp Recipe
Peach Crisp Recipe photo by Taste of Home
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Peach Crisp Recipe

Read Reviews
4.5 73 66
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
Featured In: Mom's Best Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 1 cup 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 all-purpose flour
  • 5 tablespoons butter, cubed

Directions

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.
Originally published as Peach Crisp in Taste of Home February/March 1995, p35

Nutritional Facts

1 each: 366 calories, 12g fat (7g saturated fat), 31mg cholesterol, 200mg sodium, 65g carbohydrate (48g sugars, 1g fiber), 2g protein.

  • 1 cup 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 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.
Originally published as Peach Crisp in Taste of Home February/March 1995, p35

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Reviews forPeach Crisp

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MY REVIEW
AutumnBeauty User ID: 6752689 272658
Reviewed 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!"

MY REVIEW
robbrd User ID: 1292786 272466
Reviewed 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."

MY REVIEW
Shari User ID: 9235675 272151
Reviewed 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."

MY REVIEW
CarolynRM User ID: 4337817 253128
Reviewed Aug. 24, 2016

"I tried tis recipe with fresh peaches. Too much oatmeal, not enough peaches."

MY REVIEW
bothom User ID: 4593118 250320
Reviewed Jul. 11, 2016

"Been making this for 15 years. Love it!!!"

MY REVIEW
cbenne12 User ID: 7424916 242466
Reviewed Jan. 24, 2016

"This is an amazing recipe! If we could give it 10 stars, we would!"

MY REVIEW
jmhardy User ID: 8471658 230670
Reviewed Aug. 4, 2015

"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 REVIEW
mamaberry11 User ID: 8353243 225521
Reviewed Apr. 27, 2015

"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!"

MY REVIEW
cgriffith48 User ID: 2345935 217897
Reviewed Jan. 15, 2015

"We did not much care for this. Really did not have much of a peach flavor. The only thing we could taste was oatmeal."

MY REVIEW
MaryLovesToEat User ID: 8210556 217753
Reviewed Jan. 13, 2015

"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:-)"

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