Fresh Peach Crisp

"I read the suggestions and comments in the reviews when I tried this recipe that I adopted from the RecipeZaar account in February 2005. Instead of all the flour, sugar, and cinnamon going into the topping, I increased the amounts of each and mixed some with the peaches. (Originally the recipe called for 1 cup each flour and (white) sugar and only 1/2 teaspoons cinnamon. I like cinnamon.) The result was a dessert with a nice consistency, not runny, and with the sweetness distributed throughout, not just in the topping. This fruity dessert is great served warm with vanilla ice cream."
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by Autumneyes photo by Autumneyes
photo by GrandmaIsCooking photo by GrandmaIsCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
1hr 15mins




  • Place sliced peaches in a mixing bowl.
  • Mix together 1/2 cup of the flour, 1/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl.
  • Place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside.
  • Combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
  • Sprinkle mixture evenly over peaches in dish.
  • Bake in a preheated 375 degree (Fahrenheit) oven for 45 minutes or until golden brown.
  • Spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream.

Questions & Replies

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  1. mizjmassie
    I have made this crisp with fresh, frozen and canned peaches all worked out fine. The canned peaches have a softer texture to me. I did add some lemon juice and zest to mine along with a little vanilla flavoring. I think those two additions made this over the top. I think I am going to add some chopped pecans and or oatmeal to the topping next time. I do prefer the frozen peaches slightly better because it is easier to use. They come already peeled and sliced so you save a step there. I usually have to double and triple this recipe when I am taking it to a gathering. Oh and I always add a pinch of salt to desserts because salt brings out the sugar and makes everything taste better. I learned to use salt in desserts in culinary school.
  2. Maggie F.
    You really must add oats for a fruit crisp! Replace about half the amount of flour with large rolled oats :)
  3. Kohtzy
    Made just as directed, except added 1/2 cup oats to the topping mixture. Yumm!!
  4. Cookin Goodlookin
    Great recipe. My boyfriend LOVES it! He is always begging me to make it for him. He could eat it everyday. Now if only I could teach him to bake it himself!!
  5. ninismy5in
    This was a good recipe. but i added oats to make it crispier. makes it more peach crisp like and less peach cobbler.


  1. Autumneyes
    I loved this dessert. I didn't have enough peaches, so I made it with 3 cups peaches and 3 cups nectarines. It was great and can't wait to make it again.
  2. sherry n.
    As usual, I read the reviews after reading (and before trying) the recipe. It appears that many people did not read the recipe before baking - the original recipe says to ADD flour, sugar and cinnamon (half of each) to the peaches and use the remaining for topping.
  3. dotedu
    I replaced the sugar with brown sugar, and used three cans of peaches. It was great with the homemade vanilla ice cream we had
  4. Wanda Lee
    Takes about 75 mins from peeling the peaches to taking out of the oven. It is delicious with vanilla ice cream. The next time I make the crisp will use 1/3 to 1/2 of the sugar and cinnamon in the peaches instead of all the sugar and cinnamon in the topping. Peaches will be sweeter that way.



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