California Peach and Almond Crisp Recipe -
California Peach and Almond Crisp Recipe
  • READY IN 45 mins

California Peach and Almond Crisp

Recipe by  

"Juicy California peaches are the star of this cinnamon-spiced oat and almond crisp. Serve with whipped cream or ice cream for a real summer treat. "

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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 375 degrees F. Stir together all topping ingredients except almonds in a small bowl with a fork until it resembles coarse crumbs; set aside. Stir together all filling ingredient in a medium bowl and transfer to an 8- or 9-inch shallow baking dish. Crumble topping over the peach mixture and sprinkle with almonds. Bake for 30 minutes or until peach mixture is hot and bubbly and topping is golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2008

I added 1/4 tsp of salt like one review said. I didn't peel the peaches and the whole things was great. This isn't a very sweet dessert and that I what my husband and I loved about it. However, my husband wishes there was more topping so maybe I will make a double topping next time.

Most Helpful Critical Review
Jul 02, 2008

not great recipe. Needs a bit of salt. Something else is missing but can't figure out what.


9 Ratings

Jul 22, 2008

I made this just as recipe states. My husband said it was the most fresh fruit dessert he had ever had -- not too sweet or too far away from the real peach flavor.

Jul 16, 2008

pretty good thanks

Jul 17, 2008

Ok I made a lot of substitutions on this because I didnt have enough fresh peaches and we tend to like sweeter desserts...even if i had had all the peaches i still think i would have done it this is very yummy and rich...also, though i think these additions would benefit the recipe regardless if you used fresh frozen or canned peaches which makes this a more universal quick put together..i appreciated how easy it was. are the changes I made: FILLING I mixed a can of peach pie filling with some real peaches, increased the amount of brown sugar by 1/8 c, added 1/2 t. salt, used 1 t. vanilla extract and 1 t. maple extract in lieu of almon extract, a full teaspoon of cinnamon and 1/2 t. nutmeg, 1/4 t. ginger and 1/4 t. allspice. for the Topping i increased the oats to 3/4 c and the brown sugar to 1/2 c. I also used more like a half cup of sliced almonds on the top. everything else i kept the same. we served with ice cream. this was very yummy! :) Thanks for the recipe! :)

Sep 01, 2008

My family loved this - but I think the 1tsp of almond extract is too much. Next time I would use 1/2. I also substituted Splenda brown sugar blend for the brown sugar. Really easy to prepare, and quick too!

Aug 12, 2008

The topping was good and I liked the addition of the almonds. But the cornstarch was too much and made the peaches have a pasty instead of juicy texture. And 30 minutes was too long to bake this. The topping got a little too crunchy and the peaches were too overcooked. I'll use the topping part of this again but not follow the instructions for the peaches.

Jul 16, 2008

try to use sugar cane melt to became caramel and forget brown sugar! too bitter and strong flavoured when heated! a bit of salt is a very good idea!


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  • Calories
  • 185 kcal
  • 9%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 40 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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