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Peach Crisp

Recipe photo courtesy of John Kernick

Juicy, ripe peaches star in this easy-to-make dessert, but you can also substitute other stone fruits like nectarines or plums -- or even combine several.

Source: Body+Soul, September 2006
Total Time Prep Servings

Ingredients

For the Topping

For the Filling

For Serving

Directions

Cook's Notes

To make mealtime preparation easier, consider preparing this crisp in advance and then keeping it at room temperature for a few hours. Just before serving, reheat it in a warm oven.

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Reviews

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How would you rate this recipe?
29
  • DimSumisYum
    7 SEP, 2014
    My guests loved this! I used 6 medium (palm-sized) peaches which were more than enough to fit into an 8"x 8" dish. I've tried this twice, the second time substituting half the white sugar with brown sugar in the topping which gave it more of a carmelized flavor. Much better!
    Reply
  • kay-tee
    3 AUG, 2014
    This was very good. I used pecans instead of almonds, and brown sugar to the topping as someone suggested. I also substituted Coconut Oil, warmed for 20 seconds in the microwave, instead of the Canola Oil. I will make again. Next time maybe adding some raisins.
    Reply
  • Vanilla_Bean
    26 MAY, 2012
    My peaches needed more time in the pot than the recipe suggested (about 8 minutes). Also, I definitely agree that pecans would be a nice alternative to the almonds. I also thought that (thawed) raspberries would be nice to mix with the peaches. Over all, this dish was a huge success and I will be making it again soon with those small adjustments!
    Reply
  • lolo_eve
    29 AUG, 2011
    I used brown sugar to have a bit of a caramel flavor. I also used whole oats and whole wheat flour. It was really delicious!!
    Reply
  • BrooklynJenn
    30 MAY, 2010
    I was a little suspicious of a crisp recipe that uses oil and water instead of butter, but I'm glad I gave it a try -- it was a little chewier than a topping made with butter, and very tasty. I used pecans instead of almonds, which I think worked very well with the peaches.
    Reply
  • minaa7
    25 AUG, 2008
    I only used 5 peaches and my 8x8 square baking dish was pretty full!! I still used the same portions for the topping, I love my oats. I ended up having to put it under the broiler to brown on top. Overall - excellent recipe. I love the brightness the lemon juice adds
    Reply
  • p2p
    25 MAY, 2008
    good input regarding adding the blackberries. thanks, pat
    Reply
  • motherof2_com
    18 MAR, 2008
    This was a tasty dessert that we all enjoyed. I had found some frozen blackberries which I found in my freezer, which I needed to use before the garden produces some more, and added them to the peaches. It was a good combination, but then I am real partial to blackberries.
    Reply

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