Reviewed: Jun. 27, 2011

The orange juice gave it a very bitter taste and I even reduced it due to the other comments. I also added some brown sugar to the to topping because it did not look like it was going to be very good, and the brown sugar did not help. The toping was very bland. I would not recommend. To be fair though, I did not use peaches. I used chrries and blueberries but it would not have made much difference I think judging by the other responses.

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Reviewer:

lawn2000

Reviewed: Apr. 7, 2011

OK, but not anything to brag about. Crust pretty blah. Definitely not a favorite.

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Reviewer:

BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

Reviewed: Oct. 28, 2010

We really didn't care for this dish. I gave it a 3 stars because it tasted OK, but it's not what I'd expect from "Peach Crisp". I followed the recipe as-is with the exception of doubling topping and honestly it was the only saving grace. The orange juice really overpowered the peaches, and I used fresh peaches. I won't make this again.

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Reviewer:

Fizz

Cooking Level: Expert

Living In: Reading, Pennsylvania, USA

Reviewed: Sep. 22, 2010

This was pretty good. Didn't care for the OJ.

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Reviewer:

sgoode

Cooking Level: Intermediate

Reviewed: Sep. 16, 2010

Just OK.

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Reviewer:

missler36

Reviewed: Sep. 10, 2010

ok - but not that great- the crisp part did not come out crisp but kind of flat. I cooked for 45 min but at 6500 ft altitude the center came out gooey, not fully cooked - but my fault for not adjusting to high altitude, next time I'll add 15 minutes, maybe altitude is also why crispy part was not crispy

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Reviewer:

Lisa Maire

Cooking Level: Expert

Reviewed: Aug. 15, 2010

Easy and delicious... I took this to a family gathering and it was a hit! this was my first attempt at making a dessert from scratch. I can't wait to try it with other kinds of fruit! I added some blueberries because i was craving them, and i used frozen peaches to make it even easier to make. i also forgot to get regular sugar, so i just used the brown sugar instead of the white sugar, it was good! i will make this again.

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Reviewer:

danabear

Cooking Level: Intermediate

Home Town: Bethlehem, Pennsylvania, USA

Living In: Tucson, Arizona, USA

Reviewed: Aug. 15, 2010

Pretty good! I left the skins on & it didn't even phase me.

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Reviewer:

Ann-Marie

Cooking Level: Expert

Living In: Berkley, Massachusetts, USA

Reviewed: Aug. 10, 2010

This recipe is DELICIOUS! I used 7 medium sized peaches. Quick tip - an easy way to get the skin off of the peaches: boil a pot of water, dip the peaches in the boiling water with a slotted spoon for 30-45 seconds, then transfer the peaches to an ice-water bath. Allow the peaches to sit in the cold water for several minutes. The skin will then peel off easily. I really liked how this recipe is a little healthier and did not call for a lot of butter. I actually used margarine instead of butter. Also, instead of granulated sugar, I used demerara cane sugar (the raw brown sugar crystals). AND the more cinnamon the better, so I used more than what the recipe called for. This was a hit!

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