Tina's Peach Crisp Recipe

These juicy, sweet peaches made delicious peach crisp.

Since my husband didn’t care for the oats in the original recipe and I found a better way to make the filling, I took the original recipe for fruit crisp from my Better Homes & Gardens New Cook Book and came up with this recipe. I’ve made it a few times this summer and have some peaches ripening on my kitchen counter right now so that I can make it again soon. This simple-to-make recipe takes about an hour from start to finish.

Preheat oven to 375 degrees.

For peach filling:
Peel and slice 3 cups (about 4) peaches and place peaches in a colander over a bowl. Add 4 tablespoons sugar to peaches. Stir occasionally while preparing the topping.

For topping:
In a mixing bowl, combine ½ cup brown sugar, ¾ cup all-purpose flour and ¼ teaspoon cinnamon. Cut in ¼ cup butter until mixture resembles course crumbs.

Place the peaches in an 7 inch (approximately) round baking dish. Whisk 1 teaspoon cornstarch into peach juice to thicken juice. Pour the juice over the peaches and stir. Optional: stir some chopped pecans into the peaches.

Pour topping over peach filling. Bake for 25 minutes.


  1. My parents just gave me about 15 peaches from their tree. We've eaten a bunch (NOTHING says summer like ripe, sweet peaches!), but have many left. You going to post a recipe?

  2. If you aren't able to eat all of them soon enough, you could freeze sliced peaches and they sure would make good smoothies. I'll post my recipe if I get some time.

  3. Runnermom-
    I posted the recipe since you asked about it. If you try it, I hope that you like it!


Post a Comment

Thanks for commenting! It will go up as soon as I return from my run!

Popular posts from this blog

Outside & Inside Running

Ultrarunning and Leaning to One Side

How I Trained for My First 50K