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Peach Crisp

From the kitchen of Carolyn Giacalone.


For the filling:

  • 6 cups peaches peeled and chopped
  • ½ teaspoon cinnamon
  • 1 teaspoon of vanilla
  • 1 teaspoon of cornstarch
  • ¼ cup apple or orange juice
  • 1 teaspoon lemon juice

For the topping:

  • 1 cup instant oatmeal
  • ½ cup all purpose flour
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 4 oz sweet chilled butter


  1. Preheat oven to 350 degrees.
  2. Butter a 2 quart oven-safe dish.
  3. In a bowl toss peaches, cinnamon vanilla, cornstarch, apple or orange juice and lemon juice.
  4. Set aside.
  5. In another bowl toss oats, flour and sugar until combines.
  6. Pulse with cold butter in a food processor or cut cold butter and mix by hand until butter resembles the shape of small peas.
  7. Bake for 30 minutes or until fruit is bubbly and topping is light brown.
  8. Serve warm with vanilla ice cream.

Published by marco on