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Juicy Peach Crisp

Juicy Peach Crisp

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
CLYN

CLYN

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 64.4g
  • 21%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an oven to 375 degrees F (190 degrees C), and grease an 8 inch square baking dish.
  2. Place the peaches in the bottom of the baking dish, and sprinkle them with almond extract.
  3. 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.
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Marraine K.
260

Marraine K.

3/25/2009

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

StacyD01
156

StacyD01

8/14/2009

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.

Janeille
131

Janeille

6/8/2009

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.

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