Recipe By KATIGAR
Rating
Published May 29th
Prep 10m Cook 35m Additional - Ready In 45m
Servings 1 - 9x13 crisp Calories 169.3

My family actually calls this peach cobbler but the crispy shortbread-type crust makes it a crisp. Very good with ice cream or sprinkled with pecans before baking.

Recipe Ingredients

  • 1 (29 ounce) can sliced peaches, drained
  • 2 cups all-purpose flour
  • 1 ½ cups white sugar
  • 1 pinch salt
  • 1 ½ teaspoons ground cinnamon
  • 1 cup butter, chilled

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Layer the peaches in a 9x13 inch baking pan. In a large bowl, mix the flour, sugar, salt and cinnamon. Slice the butter into chunks and mix it into the dry ingredients until it looks like pea size crumbs. Sprinkle crumbs over peaches.
  3. 3 Bake for 30 to 40 minutes in the preheated oven, until lightly golden.

Nutrition Facts

  • Calories 169.3
  • Carbohydrate 24.5 g
  • Cholesterol 20.3 mg
  • Fat 7.8 g
  • Fiber 0.8 g
  • Protein 1.4 g
  • Saturated Fat 4.9 g
  • Sodium 56.1 mg
  • Sugar 16 g

Reviews

  1. My grandmother was born and raised in the South, so though I grew up in the North, I grew up on peach cobbler and peach crisp. This recipe is good but perhapes mis-named. The recipe results in something more like a cobbler than a crisp. If you want something more like a COBBLER this recipe - Read more ...
  2. this was a great base recipe! i modified the heck out of it! i added lots more cinn cut back on a bit of white sugar and used brown. i also baked mine much longer and used fresh peaches! i've made this twice in the last handful of days... people LOVE it!
  3. My husband needed a recipe for his company bake-off and I suggested this because it is simple and good. We won the bake-off with this recipe!
  4. Wow! This is incrediable! I had a craving for peach cobbler but I had everything except milk. I search for a recipe that did not list milk as an ingredient (didn't think that was possible) and I found this one! I must admit I was doubtful this would work but boy was I wrong! I - Read more ...
  5. Took this to a potluck. It was a hit! Used fresh peaches with skin on . Added a bit of brown sugar and cinnamon to the peach slices and a few dashes of nutmeg to the crumble mixture. Thanks for a great tasting and easy recipe!
  6. YUM! Did modify this a bit - I only made 1/2 recipe since I was low on peaches. Added 1/2 cup of oatmeal and 1/2 cup brown sugar to the topping. This was SO good. Am making it for the 2nd time this week right now! I used fresh peaches (with skins) the first time, - Read more ...
  7. this was very good. It really is easy to make. I did use two cans of peaches which is what you need to cover the bottom. I've made before but peaches were in "season". Try this you will LOVE it. I did only use 1 cup of sugar...as I didn't want to be too sweet. - Read more ...
  8. This was excellent! I used 2 large fresh firm peaches halved the recipe added 1/4 cup sugar and 2 tbs butter to the peaches to make more of a pie filling consistency. I cooked it in a loaf pan. It was still yummy crispy even though some peach liquid boiled up over the top of - Read more ...
  9. You didn't make it right. It calls for a big can of peaches and a cup of butter(2 sticks) not a pound(thats four sticks).I actually said when I submitted this recipe to add one to two sticks depending on how much people like.I have been making this for years and it comes out great everytime.
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