*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!!
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.