Name: Mom's Peach Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 cups sliced fresh peaches; ½ cup all-purpose flour; ½ cup brown sugar; ½ cup cold butter; 1 teaspoon ground cinnamon; ¼ teaspoon salt; 1 cup rolled oats

My mom and I would often make this yummy and easy peach crisp using her home-canned peaches when I was little.

Mom's Peach Crisp

peaches

all-purpose flour

brown sugar

butter

cinnamon

salt

oats

Preheat oven to 350 degrees F (175 degrees C).


Arrange peaches evenly in an 8x8-inch baking dish.


Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.


Bake in the preheated oven until topping is lightly browned, about 30 minutes.


I'm not much of a cook and this turned out great.  I used fresh peaches that were going bad, didn't peel them, uneven slices and chunks, old butter and terrible job cutting it into the flour mixture.  And it still turned out really tasty.

Wow...easily the best crisp I've ever tasted!  The recipe has the perfect ingredients for deliciousness; I will not look for another crisp recipe.  However, as someone mentioned before, there is enough topping to cover double the amount of fruit the recipe asks for!  What I did when I noticed there was going to be too much, was to go ahead and use 1/2 on my peaches; then I used the rest on some frozen cherries I had in the freezer to make a cherry crisp!  So, for me, it was a happy accident :)  The great thing is that, even if I hadn't had extra fruit on hand, I could have just stored the extra topping in a tupperware for future use in the fridge, since there was nothing in it that would go bad!  Thanks for the recipe, Stephanie!

Used frozen peaches. Wonderful recipe!!!! Will use this again.

This is a simple-classic recipe like the one my mom would make on Sunday nights. Thanks for sharing!

I have made this twice now and it is a good starting point. I have used both fresh and canned peaches, both work well in the recipe. For the peaches we preferred the crisp when I mixed in brown sugar (a couple tablespoons/enough to coat) and cinnamon ( a teaspoon or so) instead of plain peaches. As for the crisp topping it is good. I also baked at 400 for 30 minutes and the oatmeal topping came out perfect.

I will definitely be making this again. I had peaches I worried would go bad before we ate them. I was trying to find a way to use them when I came across this recipe. I followed it as directed (except what others suggested adding a little bit of cinnamon and corn starch to the peaches; mine were very juicy) and it came out perfect. The best thing about it was I had everything in my pantry already. Some say there was too much topping but I guess I'm fat because I loved it. Next time I may just skip the fruit all together! :)

I added pecans crushed to the top and cooked this in cupcake tins with silver liners. It took the same amount of time, just made small to prevent *accidently* overeating.

They freeze well.

Great recipe. I put some nutmeg and cinnamon in the peaches for more flavor and some cornstarch to thicken my peaches as they were juicy but other then that it was great and the topping I'll use it on my apple crisp from now on. It stayed crisp even after a few day.

Great recipe. Two things I did different. I sprinkled peaches with 1/4 cup brown sugar 2 hours before starting and added a sprinkle of nutmeg in the mix. Baked extra 10 minutes for extra crunchiness..awesome and now a family favorite!

Try this simple yet delicious and comforting peach crisp.

Mom's Peach Crisp

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 8

Author : Stephanie

Ingredients

Instructions

Top similar recipes