- 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 forPeach Crisp
"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!"
"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."
"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."
"I tried tis recipe with fresh peaches. Too much oatmeal, not enough peaches."
"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:-)"