Juicy Peach Crisp Recipe - Allrecipes.com
Juicy Peach Crisp Recipe
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Juicy Peach Crisp

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat an oven to 375 degrees F (190 degrees C), and grease an 8 inch square baking dish.
  2. Place the peaches in the bottom of the baking dish, and sprinkle them with almond extract.
  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. 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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 25, 2009

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

Most Helpful Critical Review
Jul 31, 2009

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 try adding some sliced almonds to the topping. Was looking for more of a crumble/crisp topping. Still enjoyed the recipe, just not quite what I was looking for.

Aug 14, 2009

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. To the peach mixture, I added a splash of fresh lemon juice and a tablespoon of flour because my peaches were super juicy. Awesome, I plan on making this many times in the future.

Jun 08, 2009

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 for--- not the biscuit-y kind.

Jun 10, 2009

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.

Jul 09, 2009

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.

Jun 10, 2009

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!!

Aug 30, 2011

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 also used vanilla extract instead of almond (that's what I had), added a sprinkle of lemon juice to the fruit, and added about 1/4 tsp nutmeg to the topping. I think I might try replacing some of the flour with oats, as some suggested - I forgot until after the flour was measured. Thanks for this! Super easy, super delicious.


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  • Calories
  • 401 kcal
  • 20%
  • Carbohydrates
  • 64.4 g
  • 21%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 213 mg
  • 9%

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

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