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Peach Crisp Recipe

Course: Dessert
Keyword: peach
Servings: 6
Author: Taste of Home February/March 1995

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter cubed

FILLING:

  • 2 cans 15-1/4 ounces each sliced peaches (I use fresh peaches)
  • 1 cup sugar
  • 1/4 cup cornstarch

TOPPING:

  • 1-1/2 cups old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 5 tablespoons butter cubed

Instructions

  • In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until lightly browned.
  • Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches.
  • Pour into crust. For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350° for 25-30 minutes or until golden brown and bubbly. Yield: 6-8 servings.

Notes

Recipe By: Taste of Home February/March 1995
Serving Size: 6