Old Fashioned Peach Crisp Recipe





This old-fashioned peach crisp recipe by Divas Can Cook on YouTube is made with frozen, canned or fresh peaches. If you are using fresh peaches, allow them to sit in sugar for about 30-40 minutes to soften. However, it’s preferred to use frozen peaches because they seem to retain their bright orange color and firm texture even after baking. I love peaches so this would be a nice and vibrant dessert to make. Old-fashioned recipes are the best and it’s a comforting dessert after a hearty meal. This peach crisp comes together quickly, and you can swap out the fruit for apples or berries too.

Ingredients:

  • 3 lbs frozen, canned or fresh sliced peaches thawed or drained 
  • 3/4 cup granulated sugar
  • 2-3 tablespoons all-purpose flour

Topping:

  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 3/4 cup oats (1-minute or old-fashioned oats) I used 1-minute oats
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon all-spice
  •  teaspoon salt
  • 8 tablespoons unsalted butter chopped

Directions:

First, preheat the oven to 350F. In a bowl, stir together thawed and drained peaches and granulated sugar. Stir the flour into peaches until the syrup has thickened. Place the peaches into a deep-dish pie plate. Continue to watch Divas Can Cook tutorial on YouTube for full instructions and details.

Peach Desserts - Peach Crisp Recipes - Sweet Peach Recipes
Image by Divas Can Cook via YouTube

Next, sprinkle the crisp oats topping on top of the peaches and bake in the oven for 35-45 minutes or until the topping is crisp. Allow the syrup to thicken and cool for about 10-15 minutes.

Southern Peach Dessert - Old Fashioned Crisp Desserts - How To Make Old Fashioned Peach Crisp
Image by Divas Can Cook via YouTube

Serve with a side of vanilla ice cream and while it is warm. Reheating this peach crisp would not be as crisp so eating it the same day is preferred. It’s a simple creamy peach dessert that has a nice crisp topping and checks off all of the boxes.



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