Peach Crisp

READY IN: 1hr 10mins
Recipe by Delish

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 :)

Top Review by GreenGal

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...

Ingredients Nutrition


  1. Preheat oven to 300.
  2. 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!)
  3. In saucepan, combine sugar and cornstarch. Add water and bring to a boil, stirring constantly until mixture thickens and becomes clear. Stir in vanilla.
  4. Pour sugar mixture evenly over peaches.
  5. Top with remaining half of crumb mixture.
  6. Bake at 300 for 1 hour or until bubbly.
  7. Top servings with plenty of vanilla ice cream or whipped cream.

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