Peach Crisp Recipe


  • Fruit Filling:
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 2 tsp fresh lemon juice
  • 1/4 tsp ground cinnamon
  • 3 lb peaches or other fruit, (See Cook’s Tip) sliced (1/3- to 1/2-inch) to make 8 cups
  • Nutty Crisp Topping:
  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1/2 cup butter, melted and slightly cooled
  • 1/2 cup chopped pecans, walnuts or almonds
  • To Serve:
  • Vanilla ice cream or whipped cream


  1. Preheat oven to 375°F.
  2. For filling, in a large bowl combine brown sugar, flour lemon juice and cinnamon. Stir to blend well. Stir in sliced fruit. Place in a buttered 9x13-inch baking pan.
  3. For crumble topping, in small bowl stir together flour, sugar and cinnamon. Stir in butter and then nuts. Sprinkle mixture over peaches.
  4. Bake for 20 to 30 minutes or until peaches are tender and topping is golden.
  5. Cool on wire rack. Serve warm or at room temperature with ice cream or whipped cream.
  6. Cook’s Tip: In summer, use pitted, sliced peaches, nectarines, apricots or plums.(Or use sliced strawberries or whole raspberries, blackberries or blueberries). In the fall and winter, use sliced apples or pears.


Amount Per Serving (based on 12 servings)
Calories: 250
Fat: 11 g
Saturated Fat: 5 g
Cholesterol: 20 mg
Sodium: 65 mg
Carbohydrates: 37 g
Fiber: 2 g
Sugar: 27 g
Protein: 3 g
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Ratings and Reviews

“It would be better with the skins off. But you may leave the skins if prefered”
“Is the peaches used with skin off or on”

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