Navajo Style Peach Crisp

Recipe by Ceezie

This recipe is from Hell's Backbone Grill in Boulder, UT.

Top Review by Diane S.

I did not like this peach crisp at all. I used fine cornmeal, as a reviewer advised, but I just did not care for the cornmeal-pine nut flavors with the delicious fresh peaches I was using, and it was too sweet even though I did reduce the sugar. I am tossing out this recipe and reverting to my traditional peach crisp!

Ingredients Nutrition


  1. Preheat the oven to 375°F Butter an 10 x 8-inch baking dish.
  2. To prepare filling, combine peaches, sugar, flour and lemon juice in a large bowl. Use your hands to mix it well so no little flour remain. Spread fruit mixture evenly in pan.
  3. To prepare topping, combine flour, cornmeal sugar and salt in a medium bowl. Using your fingers or the paddle attachment of a mixer, work butter into ingredients so the mixture until mixture resembles coarse crumbs. Mix in pint nuts.
  4. Cover evenly with topping. Set pan on a baking sheet to catch any juices that spill over. Bake 45 minutes, or until the filling is bubbling and tender to a fork and the topping is golden in color.

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