This recipe takes the simplicity of fresh peaches and turns them into a scrumptious dessert!
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 MoreFollowed 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 MoreThis 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
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.
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.
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.
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.
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!!
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.
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!
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!!
Very easy and very yummy. Doubled the recipe and put it in a 13 x 9 inch pan. Used my handy food processor to mix the toppings. Only a few minor variations: used vanilla extract because I didn't have any almond extract and I didn't peel the peaches. I would definitely make this again.
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.
this is a nice yummy treat. next time i will cut back the white sugar to 1/2 cup and cut back on the butter just a tad. i also added just a touch of vanilla. thanks for the recipe.
Very good! I have made this twice. This first almost as originally written (used 3/4 cup sugar) and it was so juicy that it was pretty much slop the next day. This time I mixed 1/8 cup sugar with the cinnamon and 2tbs cornstarch and tossed that with the peaches before adding the topping and it worked almost too well. My crisp is excellent but maybe too dry, so I think 1tbs cornstach would be a happy medium.
This was good, but it was overly oily. I used oat flour in place of white. The taste is good but I think if I make it again I will cut down on butter or use more flour. It would also be okay to cut back on the white sugar.
This was really yummy! I cut back the white sugar by half, which I think helped the fresh ripe peachiness stand out over the other flavors. I loved the almond extract, but I might use just a tiny bit less next time. As is, it was a very noticeable almond. As a lot of other reviewers suggested, I added some oats in place of some of the flour. In my mind oats and crisp just go together. I will definitely make this again. Thanks for a great recipe, and thank YOU StacyD01 for that tip on peeling!!!
Love this recipe! Made it twice. Made some changes the second time. It was too sweet for our palates. Less sugar, 1/4c brown sugar, 1/4c white sugar. Added cinnamon to the peaches, sprinkled in, did not measure. Only had vanilla extract, so I used what I had; very good with vanilla. Used 1/2c white flour and 1/2c oatmeal. To the crumble, I added a sprinkle of nutmeg to the cinnamon, oatmeal, flour and butter mix. It added a bit of a nutty flavor. It was great and will be making it again for company.
Yum! I followed suggestions and added a 1/2 c of oats to the topping and substituted 1/2 c brown sugar and 1/2 c white instead of only white. But I did not add any more butter or flour and it came out just wonderful! I really think the almond extract is vital to making this tasty treat.
The filling for the peach crisp was so juicy that I added a Tablespoon of flour, but it was not enough. It was still so juicy that the topping wasn't as crisp as I would have liked because of all the juice bubbling up. Along with the flour I used half vanilla bean paste and half almond extract and a splash of lemon in the filling; it was purely delicious with the natural goodness of the peaches shining through. I am glad that I resisted the urge to add cinnamon. I subbed oats for some of the flour in the topping and added some extra Penzey’s cinnamon. I think that I would have enjoyed this more with a thicker layer of topping so I will increase the amount next time. Peach season is worth the wait when you can showcase one of nature’s most delicious fruits in this crisp.
This dessert is amazing. I followed the recipe exactly, and the only change I would make is using less sugar. I love the crumble without the oats. Will definitely make again!!
A very good recipe! My husband and I ate this entire tray to ourselves in one day. WOW! I did make a few alterations... I was using very ripe peaches from my own tree, so I halved the amount of white sugar. I figured the peaches would be sweet enough on their own (and I was right). I like quite a bit of crumbly topping, so used 1/2 cup white flour and 1 full cup oatmeal. Fabulous, simple recipe! Will definitely be making this again. Next time I'll probably double (or triple!) it so that it'll last more than 12 hours in our house. DEEEELICIOUS!
Be warned, if you're peaches are overripe and very juicy (or if you blanch them to peel), the topping will just melt into the peaches as it cooks. I had a few areas of crispy, but only on top of tall chunks of peaches. The flavor was good though.
Yum! This was excellent. Like others, I cut the white sugar to 1/2 cup (no more is needed), replaced half the flour with oats, cut the oil to 1/3 cup, and added a dash of nutmeg to the flour mixture. Straight out of the oven this is irresistible.
Made this today for my church small group and since this year's crop of Georgia peaches has been so good I just had to try it. It was delicious! Didn't change a thing other than doubling the recipe to go in a 9x13-inch pan. Ended up using about 8 large peaches until I felt like I had enough. Could probably cut back on the sugar just a bit, it is very sweet. Everyone in our group raved about it!! Thanks for sharing. (tip from other reviewer regarding blanching the peaches for easy peeling worked great).
Used 1/2 c oats and 1/2 c flour. Yummy. Tried to cut the white sugar to 1/2 c but hubby found out and said it would taste better with more sugar. :) Will try again with more 1 c sugar. Used fresh peaches from farm. :)
I hav to do a 4 star, because I, too, tweaked this a bit. I used vanilla extract instead of almond, cornstarch and sugar/cinnamon with the peaches, and added rolled oats to the topping. I must say, my first peach crisp, and it was totally awesome! Thanks for the post!
This is a fantastic recipe. With the exception of cutting the flour in half and then adding 1/2c of oats, and omitting the almond extract I followed the recipe as is. The consistency was perfect, although I could have done with a bit more of the oatmeal "crunch". But that's just personal preference. I used only yellow peaches that were still fairly ripe. The peach farmer at the farmers market said if they were too ripe and soft (esp. like white peaches) the crisp would be runny. I think he was right! Oh, I also added a little nutmeg that added just a little something!
While camping in Virginia near the Shenandoah National Park, we stopped to pick some peaches one day. I wanted to make a peach crisp for our dessert and found this easy recipe which requires minimal ingredients. Perfect for camping since I don't have a full pantry with me. It turned out delicious - and we even stopped at a store and got some vanilla ice cream to top it off! I will probably be making this at home, also.
I added rolled oats to my topping mix, and this was ready in 30 mins (in a 8x8 pyrex dish).. so be aware of checking your crisp often. I used vanilla extract instead, and that tasted great.
Delicious. Added chopped pecans to the top. Would probably use 2-3 more peaches next time.
I made this for my mom's birthday and she loved it! Doesn't make a huge amount but it's so simple and tastes great with vanilla ice cream. I liked the addition of the almond extract. It's the wrong season for fresh peaches so I just used 2 15 oz. cans of sliced peaches.
Made this for a Labor Day bbq and EVERYONE loved it. Made a few small changes based on other reviews (added a bit of vanilla extract, cut down on the sugar, tossed the peach slices w/ a bit of cornstarch, used a blend of oatmeal/flour) plus one change of my own - mixed the topping with melted butter instead of cutting in cubed butter. The results were outstanding. I'll definitely make this one again next year when the peaches are yummy once again!
I ADDED 1/2 c oats to topping. Not substituted. ALSO added a dash of nutmeg and put under the broiler for about 3 minutes after baking for 45 minutes. It crisped up beautifully! Was hoping for a serving to have for later but no luck! The pan was scraped clean. I have a peach tree that overproduced and finally found a recipe to use up hundreds of peaches. Thank you, thank you, thank you!
This is pretty much the same recipe (without the almond extract) I have in a recipe book I got as a wedding present 42 years ago, although that recipe uses apples. I substitute oatmeal for the flour so my gluten intolerant daughter can eat it. You can (and I have) use just about any fruit. I mix the oatmeal, sugars and butter with my stand mixer. I don't peel anything - it's great stuff & couldn't be easier to make.
This was easy, not a lot of ingredients, and came together quickly. I had a handful of almost over ripe peaches which were sweet and juicy. It was a huge hit, even without the almond extract -- turned out I didn't have that, but no one missed it. Will definitely make again.
I cut my peaches in half and removed the pit before boiling them for 20secs to remove skin it made cutting them up a lot safer than trying to cut up a slippery round object. Great recipe I made a few changes, its def a keeper. Wish it had a little more crunch tho. Thanx!!
This was great! I used six peaches but that didn't seem like enough fruit so I added some blueberries and it turned out really well. I brought it to a BBQ and it was gone within minutes!
Delicious. I didn't have almond extract so I used vanilla instead. My peaches were horrid (hard, and unripe) but it still turned out great. Will definitely make this one again. Made again tonight (August 2017). So delici
Doubled the recipe (except for the cinnamon) and cooked it in a very deep 9x13 and it came out AMAZING. i used 1 stick of salted butter and 1 stick of unsalted because that's what i had, and it worked great. i was worried it would boil over or that the crust would be too thick, but it didn't and it wasn't. i baked it at 375 for about an hour and a half, and i turned it up to 400 towards the end to get a nice brown crust. this is exactly the type of crumbly crust i was looking for, will make this again and again...
Easy and family loved it!! I took some of the other viewers suggestions and also used 1/2 cup of sugar and 1/2 flour and 1/2 oats. I also added a few blueberries as I only had 3 large peaches on hand. Would of loved a little vanilla ice cream to go with it but still still very tasty!
SOOOO good! I used vanilla extract instead of almond (only because I didn't have almond) but it is spectacular! I'm about to head to the kitchen to get more!
This is a fabulous dessert! I followed the recipe exactly and my husband says it's better than his Mum's. :)
I made this tonight but used some of the changes other suggested. First off, i'd use a lot less Almond extract next time. It was very overpowering but perhaps it's the extract i have. I used Splenda, and only 1/2, 3 cans of sliced peaches since it's now out of season, and added two Madagascar vanilla beans with pods scraped to the peach mix. Yum! Served with low fat vanilla bean ice cream. Very yummy, but again, would use only a drop or two of the extract or leave it out.
I doubled this recipe and used the suggestions to lessen the sugar and butter, half the flour and use 1/2 c. oats...it was wonderful. An excellent use of some really ripe peaches!
I cut the white sugar in half and it was still a little sweet for our tastes. Other than that this was delicious! Tasted like shortbread on peaches. I sprinkled the cinnamon directly on the peaces.
I have made this several times this summer, especially when we have extra peaches. When the peaches are extra ripe I add a little cornstarch or flour to the peach mixture to keep it from being too runny. However, either way the flavor is amazing and makes a great topper to vanilla ice cream.
So happy to see a fruit crisp recipe that does NOT have oatmeal in the topping. I prefer the streusel topping that this recipe uses. I served the crisp with fresh-whipped cream----lovely!
This was wonderful, I made the topping with half quick oats and half flour as suggested by some reviewers, and I used 7 peaches and that made more than enough peach filling. I did sprinkle a bit of nutmeg over the peaches, and sprinkled the peaches with a spoonful of cornstarch to thicken a bit. The peaches were sweet and juicy, the topping had the perfect sweet crunchy goodness. Served warm with melty vanilla ice cream ~ WOW what a way to celebrate summer !
I've made this recipe many times and I do not get complaints. It is a bit deceiving in saying six peaches. Fill the pan you are using with peaches, leaving around1/2 inch headspace for dry mix and bubbling in the oven, whether that takes six peaches or 3 large peaches. CUT THE WHITE SUGAR!!! Use an overful 1/2 cup of sugar and dont skimp on the brown sugar. If your topping mix seems to be too "dry" and not crumbly, add a few extra tablespoons of butter. If you run out of cinnamon, substitute Allspice but cut it to a third of the cinnamon.
I wouldn't call this juicy as much as I would call it soupy. The peaches I used were very hard and unripe but the dessert came out way too sweet. I followed the directions as written and the best use we have for it is a topping for ice cream.
Simply amazing! I didn't have almond extract so I left that out, and I used about 3/4 cup brown sugar. And about 8-9 peaches. The teenagers are gobbling it up!
Very good recipe. I cut down on the sugar a bit, but otherwise made it as written. Thanks to the reviewer who suggested putting the peaches in boiling water to make peeling them easier. It worked like a charm! I made this for a barbecue, and my guests loved it. Will make it again.
You can't beat this peach crisp! I did leave out the almond extract as I do not like that flavor at all. I added a bit more cinnamon in its place. This recipe is very close to my Grandmother's recipe. It is oh so good!
This was Very Good!! I used vanilla extract because I didn't have any almond extract. Next time I won't use any. I used only about 1/2 cup of white sugar. Next time I may use more. I also took the suggestion of other people and used 1/2 cup flour and 1/2 cup quick cooking oats. Turned out great! Very delicious and easy to make!!!!!
This recipe tasted good, but the crisp part was pretty much mush. Cooking longer wouldn't have helped.
SO easy and delicious! I used half of the sugar called for in the recipe and threw in some blueberries that I had here too.
Simple and great! A keeper says the hubby. Added a handful of oates and to easy pealing I blanched the peaches, as other reviewers described-- 20 seconds in boiling water. The peachers were firm, not ripe yet, and they were just perfect for a warm crisp!
I love the almond extract in this recipe. I did a half cup of flour, half cup quick cook oats like other reviewer did only because I love oats. This was just so very good. A great thing to do with all those fresh peaches my friends give me.
Delicious. I used fresh nectarines and blueberries, and swapped half the flour with oats. Great summer crisp!
Blanch the peaches and skins come off easily. Peel and pit over a bowl so you catch all the juices. I had fresh picked peaches so I doubled the number of peaches and the extract and put it in a 9x13 baking dish. My peaches were super juicy so I added a little flour to the the peaches before the extract. I cut the white sugar to 1/2 cup and the flour to 3/4 cup and used 1/4 cup oats in the topping. I also sprinkled some pecans in the topping! Fabulous!
While it did taste very good, we found that they top didn't really brown, remained gooey, and the fruit was too sweet for our tastes. Perhaps it was the butter we used or perhaps the humidity ... But it's not on the repeat list
Good, but it needs oats or something. The peaches I had were sort of bland so that didn't help.
My husband's words "I would not be upset if you made this one again, but I would not be upset if you tried another recipe either." The topping was really good. Used canned peaches though since they aren't in season. Quite tasty!
holy yummy!!! but i did add more peaches because 6 peaches barely covered the bottom of the dish. i did 10 peaches and glad i did because the topping made a lot and the ratio of topping to peaches wouldnt have been right.
Made this for a potluck, and it was a crowd favorite. I will definitely be making this again.
excellent recipe exactly as posted. Second time I made it, I used double the almond extract and added toasted almond slices, which made it even better.
YUMMY! The topping on this almost tastes like candy after it bakes. The only changes I made were to use vanilla instead of almond extract, 1/4 cup less white sugar, and 1/2 cup oatmeal substituted for 1/2 cup white flour, as per other reviewers.
This was really, really good. I used vanilla extract instead of almond. I didn't peel my peaches and it still came out really good. Hubby loved it.
Delicious! I changed the brown sugar to Dark Muscovado and substituted two apples for two of the peaches. Next time I think I'll add a little corn starch to counter the extra moisture in the Dark Muscovado and thicken the consistency. The taste, though, could not be improved upon. Thank you!
I didn't have any fresh peaches in the house so I used canned peaches. I didn't drain it enough and added a couple tablespoons of flour. The alterations I made took away from the crunchy top that I expect this recipe has. I will make the recipe again, but with fresh peaches and without the almond flavor, which I didn't care for.
Delicious peach crisp recipe! Made it tonight and served it with rasberry ice cream. Perfect summer evening dessert. I also used half a cup of oats in place of half a cup of flour and baked it for 30 minutes instead of 45 to keep the peaches from getting too mushy. Thanks for all the great reviews - you all inspired me to try this and I am so glad that I did!
I just had some of this and OMG it's THE BEST. If I could give this six stars, I would!! I followed the recipe but added one Tbs of flour to the peaches and a little lemon juice, before I put them in the pan. The topping probably had too much cinnamon in it because I didn't measure, just dumped some in -- I love cinnamon though and so it was perfect. When you add the topping to the peaches it looks like a ton of topping but it bubbled up and melted and was divine. We ate it warmed up in the microwave with some vanilla ice cream on top. I can't say enough good things about it.. I think I'm going to go have another serving right now! The topping would be good with any fruit - especially apples.
Yummy! I left out the almond extract as I didn't want to detract from the peach flavoring. I used 1/2 c. flour and 1/2 c. oats as suggested by others. The taste probably isn't any different if one uses the full cup of flour and leaves out the oats. I didn't make any other changes. Oven temperature and baking time were spot on for me. My sweet tooth did not find this too sweet with the full cup of sugar. My search for a tasty peach crisp recipe stops with this one. Will definitely make again. Thanks!
Tried it last night, it was awesome. I followed everything, and it came out perfect. Thanks for the recipe :-)
Growing up, my mom made the best peach crisp each summer with the over-ripe peaches. She, of course, didn't use a written recipe. I have looked for years for a recipe like her's - I have finally found it!! Thank you, my search is over. I made it exactly as written and it came out perfect. Not too sweet and not too soupy. Good with or without vanilla ice cream. This is a permanent addition to my recipe box.
This was lovely. Instead of the almond extract though, I used imitation rum extract because I thought that would go better with the fresh peaches. It was very good that way.
I changed a few things with this recipe. Instead of cinnamon, I used ginger and mace. I also left the skin on the peaches. Mace has always been my secret ingredient with peach dishes. People always ask what I put in it. I saw a very old recipe for peach cobbler that had mace in it. I was the best peach cobbler I had ever tasted.
I decided to go against the grain and made this "as written" (note sarcasm). The TOPPING (per recipe) is what makes this recipe so good! I could not stop sneaking bites! Thanks for submitting recipe CLYN!
I had leftover fresh mushed-up peaches (is that a technical term?) from a batch of freezer jam. I decided to give this a try so the fruit didn't go to waste. I think THIS ended up being the star of the show rather than the jam. It smelled so heavenly and was readily devoured by the family. Thanks for a great recipe!
Easy and excellent. Like others, I used half the sugar suggested and used 1/2 oats, 1/2 flour amounts. When I made it, I doubled the recipe, used fewer peaches and added 1.5 cups of blueberries. The result was a fantastic purplish color syrup. Yum.
Yum! Exactly what I was looking for. I also substituted 1/2 of the flour for oatmeal, used 1/2 the white sugar, and 1/2 the butter. Will definitely be a keeper recipe!
I used canned peaches that were already sweetened wth brown sugar and cinnamon. I put mine in a pie crust. I cooked the pie crust for 10 minutes before adding the peaches and topping. Then I cooked it for the recommended time. It was delicious!
So delicious!! Use white flesh peaches. Other peaches are too juicy and messed up the recipe. Great, simple recipe!
Absolutely delicious! I did make a couple of changes based the reviews - omitted the almond extract (didn't have any), changed the white sugar to 1/2 cup, and did half oatmeal - half flour. I used fresh peaches that were very ripe, and I was worried about them getting too mushy while they were cooking, so I only baked it for 30 minutes and then broiled it for a few more minutes to brown the top. Sooooo yummy!
It's half gone and it isn't even cooled yet! The smell is fantastic! It does call for too much sugar, I backed off the white sugar to 3/4 of a cup and it was still on the too sweet side. After reading several recipes I used this one for the base but tossed the peach slices in lemon juice before I put them in the pan and used a teaspoon of both almond and vanilla extracts. Then for the crumble I used 1/2 c. of whole wheat flour and 1/2 c. of oats. It is something that we will be enjoying for a long time to come!
2017-08-29 - Update. 3 lbs of peaches, sprinkled top with 1/4 cup lemon juice and 1/4 cup sugar (peaches were dull in flavor). No almond extract. Ginger instead of cinnamon. Didn't blanch peaches. Didn't grease dish. Crust turned out too crunchy/sugary, so cut sugar next time. Delicious! 2013-07-21 - This was delicious! I used 10 peaches and ginger instead of cinnamon. Butter was room temperature. Thanks to other reviewers, I boiled each peach for 20 seconds, then dropped it in ice water to make peeling a breeze. Including this blanching time, total prep time was one hour for me. (Personal: Used largest red-lidded glass dish.) Definitely serve with ice cream.
very easy to make and my family loved it...I had to make two batches
Mmmmm delicious! I made changes to try to healthify it some but I don't think it changed the overall taste of this one bit! I used 1/2 C soy flour, added in some oats, used Splenda, 3T brown sugar and 5T butter. I will definitely be making this again and again!
Very good. Easy to put together. I liked the almond flavouring. I think I'd use a touch less of it if I make again, so that the peach flavour is a bit more prominent (I think the peaches I had weren't particularly flavourful though), but it wasn't overwhelming. Like other reviews I used rolled oats for half the flour; to me, "crisp" needs oatmeal in the topping. I also used a little more cinnamon and a little less butter. We didn't find it too sweet, nor too juicy as some other reviewers said. I was a bit nervous about the juicy thing since I've never made this type of thing without cornstarch, but it was fine, good consistency. I did make it ahead of time and reheat briefly later, not sure if that may have helped it thicken a bit on its own. Anyway, very nice and I would make again!
