This recipe takes the simplicity of fresh peaches and turns them into a scrumptious dessert!

CLYN

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C), and grease an 8 inch square baking dish.

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  • Place the peaches in the bottom of the baking dish, and sprinkle them with almond extract.

  • In a bowl, combine the flour, sugar, brown sugar, cinnamon, and salt. Cut the butter into the flour mixture with a pastry cutter until the mixture resembles crumbs.

  • Sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 45 minutes, until the peaches are bubbling and the topping is browned.

Nutrition Facts

402 calories; protein 2.4g 5% DV; carbohydrates 64.4g 21% DV; fat 15.6g 24% DV; cholesterol 40.7mg 14% DV; sodium 212.8mg 9% DV. Full Nutrition

Reviews (270)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/25/2009
This was an awesome peach crisp. I added just a little more cinnamon and replaced 1/2 of the flour with a 1/2 C oatmeal. My boyfriend said it was the best thing I have ever made for him. Thank you Read More
(317)

Most helpful critical review

Rating: 3 stars
07/31/2009
Followed the recipe as written with the exception of adding a touch of honey and vanilla to the peaches and adding some oats to the topping mix. Ended up being more like a praline topping because it was sooooo juicy. If I make it again I may try cutting the butter in half and also try adding some sliced almonds to the topping. Was looking for more of a crumble/crisp topping. Still enjoyed the recipe just not quite what I was looking for. Read More
(22)
334 Ratings
  • 5 star values: 245
  • 4 star values: 64
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 6
Rating: 5 stars
03/25/2009
This was an awesome peach crisp. I added just a little more cinnamon and replaced 1/2 of the flour with a 1/2 C oatmeal. My boyfriend said it was the best thing I have ever made for him. Thank you Read More
(317)
Rating: 5 stars
08/14/2009
I LOVED this recipe. (TIP: boil a pot of water and stick the peaches in for about 20 seconds. The skins will peal right off.) this peach crisp recipe is so versatile. I used a splash of vanilla and a splash of almond extract, about 8 medium sized peaches, and about 1/2 cup less sugar. To the peach mixture, I added a splash of fresh lemon juice and a tablespoon of flour because my peaches were super juicy. Awesome, I plan on making this many times in the future. Read More
(233)
Rating: 5 stars
06/08/2009
This came out SOOO good. I doubled the recipe for a 9x12 inch pan with no problems. Instead of adding cinnamon, I added ground ginger because I like the combination of peaches and ginger. It was fantastic hot, and pretty great cold too. This is the kind of sugar-y streusel top "crisp" I was looking for--- not the biscuit-y kind. Read More
(163)
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Rating: 5 stars
06/10/2009
Excellent! The name is not mistaken...this recipe is super juicy. The only addition I made was about a 1/2 cup of Quaker oats to the topping. Read More
(81)
Rating: 4 stars
07/09/2009
I made the recipe as directed, but next time (and there will be a next time) I think I will cut the white sugar back a little. It was a little too sweet, but still delicious! A great way to use up fresh peaches before they go bad. Read More
(57)
Rating: 5 stars
06/10/2009
Absolutely fantastic! I only had 4 peaches, though, so I threw in some frozen raspberries (maybe 3/4 cup). I only used 1/2 cup of the white sugar, and I also reduced the flour to 1/2 cup and added 1/2 cup of oats instead. A HUGE hit!! Read More
(50)
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Rating: 5 stars
08/30/2011
My husband took one bite then looked at me and pronounced that it was "dangerous." He didn't speak again until the bowl was licked clean. Success! I blanched the peaches to peel them as some suggested (drop in hot water then icy water). I used about 3/4 cup sugar rather than the full cup. I also used vanilla extract instead of almond (that's what I had) added a sprinkle of lemon juice to the fruit and added about 1/4 tsp nutmeg to the topping. I think I might try replacing some of the flour with oats as some suggested - I forgot until after the flour was measured. Thanks for this! Super easy super delicious. Read More
(44)
Rating: 4 stars
09/25/2011
Yummy! 5-star, except I did what a lot of others did. I replaced 1/2 cup flour with 1/2 cup rolled oats, decreased white sugar to a little over 1/2 cup and increased brown sugar to 1/2 cup. Used 3/4 teaspoon Penzey's Vietnamese cinnamon, which is really sweet. Left butter at 1/2 cup and rubbed into flour mixture with my fingers. Put my unpeeled sliced peaches in a bowl and added a little more than 1 teaspoon almond extract and 1 tablespoon cornstarch. Baked at 375 for 40 minutes. It smelled heavenly. Served hot with vanilla ice cream. Husband asked what made the topping taste "like candy." I'm glad I used the cornstarch; my peaches were pretty soft and VERY juicy. My new favorite crisp recipe! Thank you! Read More
(40)
Rating: 5 stars
07/27/2009
This was exactly the kind of "crisp" recipe I was looking for! Delicious!! Per other reviews I also used 1/2 the flour and substituted oats for the other 1/2. Will definitely make again to use up the peaches from our tree!! Read More
(29)
Rating: 3 stars
07/31/2009
Followed the recipe as written with the exception of adding a touch of honey and vanilla to the peaches and adding some oats to the topping mix. Ended up being more like a praline topping because it was sooooo juicy. If I make it again I may try cutting the butter in half and also try adding some sliced almonds to the topping. Was looking for more of a crumble/crisp topping. Still enjoyed the recipe just not quite what I was looking for. Read More
(22)