Fresh Peach Crisp A La Mode

"This stuff is out of this world! I love the combination of oats, brown sugar, and yummy peaches. Of course it HAS to be topped with vanilla ice cream. I have used fresh and canned peaches, both tasting great. But, if possible, fresh peaches are the best. I usually double the recipe to make a 9x13 pan size. I have gotten so many compliments on this easy dessert. By the way, it is really rich :)"
 
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photo by Charmie777 photo by Charmie777
photo by Charmie777
photo by oldtymecookin photo by oldtymecookin
photo by oldtymecookin photo by oldtymecookin
photo by Charmie777 photo by Charmie777
Ready In:
1hr 10mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Preheat oven to 300.
  • Combine crust ingredients; divide in half. Press half into bottom and sides of 8x8 baking pan; set aside. (Save other half of mixture for topping!)
  • In saucepan, combine sugar and cornstarch. Add water and bring to a boil, stirring constantly until mixture thickens and becomes clear. Stir in vanilla.
  • Pour sugar mixture evenly over peaches.
  • Top with remaining half of crumb mixture.
  • Bake at 300 for 1 hour or until bubbly.
  • Top servings with plenty of vanilla ice cream or whipped cream.

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Reviews

  1. My crisp came out like peach soup with crumb topping. I literally had to ladle the crisp onto the plates, and it was completely cooled. When I prepared the crisp, I placed the peaches in the dish over the crust and then began to pour the sugar syrup over the peaches - I though "there is no way roughly a cup of water belongs in this dish." I thought I hadn't reduced the water enough, so added it back to the pan and boiled some more - until it seemed to be getting a little too close to candy for my liking. Still, this super reduced syrup was way too much liquid. Perhaps the problem was that I used super ripe peaches. Yet, it still seems odd to me in retrospect that you would need to add a cup of water to this dish - there should already be enough in the fruit without it. We ate two pieces and its been sitting in a 300 degree oven evaporating for the last hour - its still soup...
     
  2. This peach crisp was so good. I highly recommend it. I did bake it at 350º for 45-50 minutes. I thought 300º was not quite hot enough. I would not double it either for a 9 x 13 pan. I did and I thought it made it too thick. I will try it again and just make the regular recipe and place it in a 8 x 8 pan. I will be making this recipe again and again for sure.
     
  3. Made it this weekend with fresh peaches and turned out great!
     
  4. This was delicous! i didn't have an 8x8 pan so i just added a lil' extra of everything and threw in a green apple. I also added extra vanilla and cinnamon. Definetly one of my favorite recipes.
     
  5. I loved the idea of two crusts, but I though it was too sweet and there was too much sauce over the peaches that the bottom sauce was soggy. I'd cut the sugar mixture back about 1/2. I like more crumb crust on top.
     
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RECIPE SUBMITTED BY

My all time favorite thing to do is cook and bake. My love for cooking began my first year at college. It has grown into an obsession with recipes. Fortunately, my husband is supportive :) I love the Taste of Home magazines. Most of the recipes I try from their publications are outstanding. I also enjoy running long distances and exercising.
 
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