Recipe By CLYN
Published Jun 19th
Prep 15m Cook 45m Additional - Ready In 1h
Servings 6 servings Calories 401.5

This recipe takes the simplicity of fresh peaches and turns them into a scrumptious dessert!

Recipe Ingredients

  • 6 fresh peaches - peeled, pitted, and sliced
  • ½ teaspoon almond extract
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup butter

Cooking Directions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C), and grease an 8 inch square baking dish.
  2. 2 Place the peaches in the bottom of the baking dish, and sprinkle them with almond extract.
  3. 3 In a bowl, combine the flour, sugar, brown sugar, cinnamon, and salt. Cut the butter into the flour mixture with a pastry cutter until the mixture resembles crumbs.
  4. 4 Sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 45 minutes, until the peaches are bubbling and the topping is browned.

Nutrition Facts

  • Calories 401.5
  • Carbohydrate 64.4 g
  • Cholesterol 40.7 mg
  • Fat 15.6 g
  • Fiber 0.7 g
  • Protein 2.4 g
  • Saturated Fat 9.8 g
  • Sodium 212.8 mg
  • Sugar 48.2 g


  1. Yummy! 5-star, except I did what a lot of others did. I replaced 1/2 cup flour with 1/2 cup rolled oats, decreased white sugar to a little over 1/2 cup and increased brown sugar to 1/2 cup. Used 3/4 teaspoon Penzey's Vietnamese cinnamon, which is really sweet. Left butter at 1/2 cup and rubbed into - Read more ...
  2. My husband took one bite then looked at me and pronounced that it was "dangerous." He didn't speak again until the bowl was licked clean. Success! I blanched the peaches to peel them as some suggested (drop in hot water then icy water). I used about 3/4 cup sugar rather than the full cup. I - Read more ...
  3. I LOVED this recipe. (TIP: boil a pot of water and stick the peaches in for about 20 seconds. The skins will peal right off.) this peach crisp recipe is so versatile. I used a splash of vanilla and a splash of almond extract, about 8 medium sized peaches, and about 1/2 cup less sugar. - Read more ...
  4. Followed the recipe as written with the exception of adding a touch of honey and vanilla to the peaches and adding some oats to the topping mix. Ended up being more like a praline topping because it was sooooo juicy. If I make it again I may try cutting the butter in half and also - Read more ...
  5. This was exactly the kind of "crisp" recipe I was looking for! Delicious!! Per other reviews I also used 1/2 the flour and substituted oats for the other 1/2. Will definitely make again to use up the peaches from our tree!!
  6. I made the recipe as directed, but next time (and there will be a next time) I think I will cut the white sugar back a little. It was a little too sweet, but still delicious! A great way to use up fresh peaches before they go bad.
  7. Excellent! The name is not mistaken...this recipe is super juicy. The only addition I made was about a 1/2 cup of Quaker oats to the topping.
  8. Absolutely fantastic! I only had 4 peaches, though, so I threw in some frozen raspberries (maybe 3/4 cup). I only used 1/2 cup of the white sugar, and I also reduced the flour to 1/2 cup and added 1/2 cup of oats instead. A HUGE hit!!
  9. This came out SOOO good. I doubled the recipe for a 9x12 inch pan with no problems. Instead of adding cinnamon, I added ground ginger because I like the combination of peaches and ginger. It was fantastic hot, and pretty great cold too. This is the kind of sugar-y streusel top "crisp" I was looking - Read more ...
  10. This was an awesome peach crisp. I added just a little more cinnamon and replaced 1/2 of the flour with a 1/2 C oatmeal. My boyfriend said it was the best thing I have ever made for him. Thank you