Recipe by KATIGAR
"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."
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1 (29 ounce) can
sliced peaches, drained
1 1/2 cups
1 1/2 teaspoons
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!
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 is GREAT. But if you are looking for a crisp I have the following suggestions. The first time I made the recipe I followed it exactly. The second time I made it I adjusted it. When I made it the second time I doubled the amount of peaches, and made only half of the topping. (The recipe makes a lot more topping than is needed.) I also changed the topping a little bit. 1. I added a cup of oats. 2. I doubled the cinnamon. 3. I used only 1 1/2 cubes of butter instead of 2 cubes. 4. Instead of 1 1/2 cups of white sugar I put in 3/4 cup brown sugar and 3/4 cup white sugar. 5. I also drizzled honey on top of the crumb topping before baking it.
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, but this time I'm using canned so we'll see.
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.
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!
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 the toping. Really really good stuff here!!!
I have also used apples and canned cherry pie filling with this and it has all been very good.
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 followed the directions as listed except I put a little sugar and cinnamon on top. I would not recommend that because it came out too sweet - but it was still edible. I can't wait to make this for the Hoildays! Thank you! :)
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. thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Peach Crisp II
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 70
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