Peach Crisp Recipe

4.5 75 69
Peach Crisp Recipe
Peach Crisp Recipe photo by Taste of Home
Publisher Photo

Peach Crisp Recipe

Read Reviews
4.5 75 69
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
Susie User ID: 9412354 282430
Reviewed 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."

MY REVIEW
Morenike User ID: 9384941 280319
Reviewed 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."

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!"

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