a scrumptious chicken meal with potatoes and vegetables that is sweet and spicy.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 1 (8-inch) baking dish |
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange sliced peaches evenly in an 8×8-inch baking dish.
- Dotdash Meredith Food Studios
- Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until crumbly.
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- Fold oats into flour mixture.
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- Sprinkle mixture evenly over peaches, pressing down lightly.
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- Bake in the preheated oven until crispy and golden brown on top, about 30 minutes.
- Enjoy!
- DOTDASH MEREDITH FOOD STUDIOS
- If you are using canned peaches, you will need 2 (15-ounce) cans.
Nutrition Facts
| Calories | 238 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 162 mg |
| Sugars | 17 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
It was fairly simple and clear. I did add a bit more butter, cinnamon and brown sugar. It turned out great:)
This was easy and tasty !
It was delicious. I used unpeeled fresh peaches. I should have drained them better since it was a little runny.
I decreased butter by 1/2, & it was still tasty. I also added a bit of corn starch to the peaches to thicken the juice. Too much topping tho, as most of these recipes have. I put the other 1/2 of the topping in a container in my frig-all ready for the next crisp!
Welp, if you like having some peaches with your butter, this is the recipe for you! Personally, I’d cut it back to 1/3 or even 1/4 cup next time I make this recipe. Otherwise, tasty! Put it under the broiler for a couple minutes at the end to get a lil’ bit of crispy in the crisp. 🙂
Great flavour, but watery..my peaches were super juicy tho..still yummers 🙂 thanks for the recipe
UPDATE – with a few adjustments I also broiled the crisp enough to toast the oat topping; i created my filling like I would make a cobbler – cooked peaches until to release the water; added all the spices in the peaches, no water, peaches are full of water. HINT – i would have cut WAY back on the butter, more like half-stick or less, just enough to bind the oats to the butter; the only oil in it was the butter and it’s swimming it 🙁 also, like one comment said, toast the topping first at 400, but for the next time. Thx – the flavor is PERFECT! I gifted it to a friend and loved it, so that’s what counts for me:)
I made this for a dinner party and everyone loved it! It will become a regular staple in my house. I did add some brown sugar and cinnamon to the peaches before putting the topping on as suggested by other contributors, it was perfect.
This turned out SO good… I used margarine instead of butter, very overripe peaches (left skin on), and I didn’t have a baking dish so I used a banana loaf pan and left it in 5 extra minutes – DELICIOUS! With a scoop of vanilla bean ice cream, of course I can’t wait to try this in autumn with apples or canned peaches!
Delicious. Made it as written but added 1/2 tsp almond extract to the fruit with some sugar before putting the topping on. Also added 1/2 cup chopped pecan to the topping. Tasty with half and half.
It was a hit with the family. Only change was that I added 1/4tsp of nutmeg. I did use fresh homegrown peaches. Just made it for the second time, but made two dishes this time!
This was a very simple recipe to make. I added hemp seeds and flaxseed meal and fresh blueberries to mine. My family loved it. This added 15g protein to mine
Fabulous and super easy..delicious
I used fresh peaches. Without any treatment of the peaches themselves (just laying sliced peaches in the pan), the peaches were watery, not quite sweet enough, and withered through baking. Perhaps the peaches were overripe and not that good this year. The crisp part was good. If I did it again, I’d try mixing some sugar in with the peaches in hopes to get some caramelization or peach goo.
Yummy
Just don’t accidentally swap out the cinnamon for cayenne pepper. Wow, talk about some hot peaches.
When i was growing up, my grandparents lived with us. One bite of this took me back to my grandma making peach cobbler in the kitchen. I’ll never make peach cobbler like her… but this gets me close enough. Thank you so much!!
Excellent….crowd pleaser and sooo easy! Making it again for Memorial Day gathering.
Just made this tonight and it was yummy. A note to those who might be using canned peaches, I did not use any of the liquid that came with them. The recipe does not say if you’re supposed to drain them or not. I drained mine and think that was the right thing to do. Otherwise I think I would have had peach soup.
I’ve tried more than 20 different versions of peach crisp/crumble recipes and this one is the only one that turns out the same every time: Canned or fresh peaches. I upped the cinnamon by half a teaspoon.
I used canned peaches. I ran the topping ingredients through the food processor. I used pumpkin pie spice instead of plain cinnamon. I added just a tiny bit of salt. Turned out wonderful. Next time I will add a bit of spice to the peaches, maybe but no sugar. I don’t like really sweet dessert s and this is one you can cut the sugar back a little and it still turns out amazing.