Fresh Fall Peach Crisp

15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #812

October 18, 2011



"Another comfort recipe! For fall months and Holidays this one is the best! Rather you want apple, peach, blueberry, or cherry, this recipe will do it for you! I use a recipe of Vivian's Frozen Peaches for the peach crisp. You can also just use fresh, simple use my recipe for Vivian's Frozen Peaches but don't freeze them. Just let them sit for about 30 minutes before using. Drop a dollop of whipped cream on top or add a dip of ice cream! Adjust seasonings to suit your own taste. I like more nutmeg. (I don't like blueberries so I don't know how that would be.)"

Original is 6 servings

Nutritional

  • Serving Size: 1 (191.4 g)
  • Calories 394.9
  • Total Fat - 21.1 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 1.5 mg
  • Sodium - 189.5 mg
  • Total Carbohydrate - 47 g
  • Dietary Fiber - 4.8 g
  • Sugars - 21 g
  • Protein - 7.9 g
  • Calcium - 66.5 mg
  • Iron - 2.2 mg
  • Vitamin C - 7.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Spray a 9 X 9 inch baking dish.

Step 2

Drain peaches and reserve 1/2 cup juice.

Step 3

Freeze left over juice for another use if desired.

Step 4

Mix peaches with 1/2 cup reserved juice, tapioca and 1/4 cup oats.

Step 5

Pour into the baking dish and let set for at least 15 minutes

Step 6

In the mean time mix the remaining ingredients and sprinkle evenly over the top of the peaches, if the 15 minutes are up.

Step 7

Bake at 350 degrees for 30 minutes

Step 8

Cool on wire rack.

Tips


No special items needed.

1 Reviews

Mimi Bobeck

Peaches are juicy and sweet right now at the market and I have been getting them on sale too, so decided to make us this crisp. It was delicious with the fresh peaches. Ice cream on top is all we needed to make it extra good! Great right out of the oven too.

5.0

review by:
(25 Jun 2020)

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