Reviewed: May 26, 2012

Thanks for the wonderful peach crisp recipe. I dislike adding oats for the topping, so was so glad to see the topping you had did not include oats.

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Reviewer:

SHARYN MCDONALD

Cooking Level: Expert

Reviewed: Nov. 14, 2011

I made this for my mom's birthday and she loved it! Doesn't make a huge amount but it's so simple and tastes great with vanilla ice cream. I liked the addition of the almond extract. It's the wrong season for fresh peaches so I just used 2 15 oz. cans of sliced peaches.

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Reviewer:

cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

Reviewed: Oct. 4, 2011

Easy and family loved it!! I took some of the other viewers suggestions and also used 1/2 cup of sugar and 1/2 flour and 1/2 oats. I also added a few blueberries as I only had 3 large peaches on hand. Would of loved a little vanilla ice cream to go with it but still still very tasty!

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Reviewer:

Jackieo

Reviewed: Oct. 1, 2011

I made this tonight but used some of the changes other suggested. First off, i'd use a lot less Almond extract next time. It was very overpowering but perhaps it's the extract i have. I used Splenda, and only 1/2, 3 cans of sliced peaches since it's now out of season, and added two Madagascar vanilla beans with pods scraped to the peach mix. Yum! Served with low fat vanilla bean ice cream. Very yummy, but again, would use only a drop or two of the extract or leave it out.

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Reviewer:

mydogmeesha

Reviewed: Sep. 30, 2011

Good, but it needs oats or something. The peaches I had were sort of bland so that didn't help.

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Reviewer:

MAK8CE

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

Reviewed: Sep. 25, 2011

Yummy! 5-star, except I did what a lot of others did. I replaced 1/2 cup flour with 1/2 cup rolled oats, decreased white sugar to a little over 1/2 cup and increased brown sugar to 1/2 cup. Used 3/4 teaspoon Penzey's Vietnamese cinnamon, which is really sweet. Left butter at 1/2 cup and rubbed into flour mixture with my fingers. Put my unpeeled sliced peaches in a bowl and added a little more than 1 teaspoon almond extract and 1 tablespoon cornstarch. Baked at 375 for 40 minutes. It smelled heavenly. Served hot with vanilla ice cream. Husband asked what made the topping taste "like candy." I'm glad I used the cornstarch; my peaches were pretty soft and VERY juicy. My new favorite crisp recipe! Thank you!

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