Peach Crisp Recipe | Simple Desserts

Looking for a dessert that is perfect for summertime? This Peach Crisp is refreshingly sweet and will surely please your taste buds. The recipes yields 8 servings so it is a perfect end to a summer get-together.

Here is what you will need:

  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 7 cups of 1/2-inch fresh or frozen peach slices (8 peaches about 3-1/2 lb.)
  • 2/3 cup coarsely crushed graham crackers (5 squares)
  • 2/3 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons quick oatmeal
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup butter

Directions for Peach Crisp:

Peach Crisp Filling

1. Preheat oven to 375 degrees F. In a bowl, stir together granulated sugar, 2 tablespoons flour, and 1 teaspoon cinnamon. Add peaches; toss to coat. Spread into a 8 x 8 baking pan, set aside.

Blend the Peach Crisp Topping

2. In a bowl stir together crushed graham crackers, brown sugar, 1/3 cup flour, oatmeal and 1/4 teaspoon cinnamon. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle topping evenly over the peach mixture.

3. Bake uncovered for 40 to 45 minutes or until topping is golden brown. Serve warm.

Finished Delicious Peach Crisp

Peach Crisp

Looking for a dessert that is perfect for summertime? This Peach Crisp is refreshingly sweet and will surely please your taste buds. The recipes yields 8 servings so it is a perfect end to a summer get-together.

Ingredients

  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 8 peaches, peeled and cut into 1/2 slices or 7 cups frozen peach slices
  • 2/3 cup coarsely crushed graham crackers, about 5 squares
  • 2/3 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons quick oatmeal
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup butter

Instructions

  • Preheat oven to 375 degrees F.
  •  In a bowl, stir together granulated sugar, 2 tablespoons flour, and 1 teaspoon cinnamon. Add peaches; toss to coat. Spread into a 8" x 8" baking pan, set aside.
  • In a bowl stir together crushed graham crackers, brown sugar, 1/3 cup flour, oatmeal and 1/4 teaspoon cinnamon.
  •  With a pastry blender or using two table knives cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over the peach mixture.
  • Bake uncovered for 40 to 45 minutes or until topping is golden brown. Serve warm.

Notes

The peach skin, although edible, can become tough when cooked. To avoid this remove the skin before cooking. Blanch the peaches in boiling water about a minute then quickly plunge them into cold water to end the cooking process. The skin should come right off. Do not let them soak in the water, however.

Use the following helpful hints when preparing peaches.

  • The peach skin, although edible, can become tough when cooked. To avoid this remove the skin before cooking. Blanch the peaches in boiling water about a minute then quickly plunge them into cold water to end the cooking process. The skin should come right off. Do not let them soak in the water, however.
  • After a peach is cut the flesh will darken the longer it is exposed to air. If you are not going to eat or cook your peaches immediately after they are sliced, here is a tip to slow down the darkening process. Dip the cut pieces in an acidic juice such as lemon juice or you can also use pineapple juice. These juices can be diluted with water if you choose to do so. The juice you select to dip the peaches in will affect the taste of the dish. For sweeter juices use pineapple or orange juice – or for a more savory dish choose to use lemon or lime juices.
  • If you are looking for a substitute for a dish that calls for peaches you may want to consider using nectarines, apricots, plums or mangoes. These fruits are usually offered as equal substitutions to the measurements of peaches in most recipes.

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