Total Time
55mins
Prep 25 mins
Cook 30 mins

I love peaches, so I naturally like this! You may want to double the amount of peaches. I actually stock up on fresh peaches from the farm when visitng relatives while they are in season and freeze them - I rarely use canned. I am submitting the original recipe, however as I know many do not have access to peach farms! This crisp has a bottom crust and a crumbly, oat-y topping....Good warm with or without ice cream and cold.

Ingredients Nutrition

Directions

  1. In a bowl, combine flour, brown sugar and salt.
  2. Cut in butter until crumbly.
  3. Pat into a greased 9" square baking pan.
  4. Bake at 350 for 15 minutes.
  5. Meanwhile, drain the peaches and reserve juice in a medium saucepan.
  6. Add the sugar and cornstarch; bring to a boil, stirring constantly.
  7. Boil for 2 minutes or until thickened.
  8. Remove from the heat; stir in peaches.
  9. Pour into the crust.
  10. For topping, combine oats, brown sugar and flour.
  11. Cut in the butter until crumbly.
  12. Sprinkle over filling.
  13. Bake at 350 for 25-30 minutes or until golden and bubbly.

Reviews

(5)
Most Helpful

YUM! This was fantastic! I used a 29 oz. can of peaches, but would probably use even more next time! The double crust was perfect!!

jen.case_8798457 June 02, 2011

Delicious! We loved this peach crisp. The combination of a bottom crust and a top crust made this sweet, rich, and oh-so yummy! I used 6 fresh peaches instead of the canned peaches. Also, because I didn't have the extra juice that canned peaches would have, I added 1/2 cup Kern's peach nectar to the fresh peach juice. I baked this in a 7x11" baking dish for 25 minutes. My family loved this and gave it 2-thumbs up. Thank you for sharing this wonderful recipe...it is definitely a keeper!! *Made for AUS/NZ recipe swap*

Bayhill September 05, 2008

Have to agree with the other reviews was not enough peaches for us also! The crust and topping was awesome. Will make again and add more peaches! Thanks for the recipe!

RecipeNut August 31, 2008

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