Peach Crisp

This was a pretty good recipe, but still I am only 11 and I have had much more peach crisp recipes that are 10 times as good. This would be the recipe I go to if I don't have any other recipes. A good tip for this recipe is to replace the granola with oats for a sweeter, gluten free crumble that has less sugar. Overall, it was 3/4.

• lcmsmiles2005

• 8/1/2016

Fine but not better than the half dozen other crisp recipes I've tried. Used my favorite granola with lots of nuts but felt it could have used more oats. The half-sugar with brown sugar made it plenty sweet.

• stevenpwallace

• Los Angeles, CA

• 7/25/2015

Made 1/2 of this recipe, since I only had 20 oz. (unprepared) of peaches, to which I added ~1 tsp. cane sugar and 1 tsp. quick-cooking tapioca (in addition to the OJ). Used 3 Tbs. of packed brown and 2 Tbs. of cane sugars, and increased the granola by 1 Tbs. ( 5 Tbs. total) in the topping. Put the peaches in the oven for 10 minutes before adding the topping. Then the whole thing was done in another 15 minutes (Used an 8" x 8" glass baking dish). The peaches were dryish, and the total crisp was DELICIOUS!!! with low-fat Cool Whip.

• cooker476

• Alamogordo, NM

• 9/19/2014

The crisp part was too granular. I would use 1/2 granulated and 1/2 brown sugar if I make it again.

• Mollyrho

• 8/30/2014

i made this 3 times already, it is simple and delish. I didn't have granola so just used old fashioned oats.

• 4artssake

• blue Ridge foothills

• 8/19/2014

I made this recipe but would not have added the cereal as I did not like the taste. It needed more liquid.

• DonnaHoiland

• Burnsville, Minnesota

• 8/14/2014

This is a good recipe, but the pan size is wrong. I used a 9 inch pie pan and it held 6 large peaches plus a half pint of blueberries, plus topping. I also made this with peaches and raspberries and it was sublime. Hint: I've been making crips for years and always double the topping recipe. Store the extra topping mix in the freezer. It is instantly available for the next time you have the fruit for a crisp. The topping is very forgiving: you can use less or more, to taste. I even make small fruit crisps to serve just the two of us. Love the flexibility!

• Anonymous

• Northampton MA

• 8/9/2012

I reduced the amount of sugar to 1/2 and used brown sugar. The peaches don't need to be sweetened. Loved it.

• stachood

• 9/22/2011

Loved reading all your reviews and was inspired to cut the sugar to 1/2 cup light brown, increase the granola to 1 cup(used one with nuts) and added a Tbs of instant tapioca. Oh, and I added a pint of raspberries to the peaches. Thanks everyone for the great tips!

• dorothyabt

• 9/13/2011

VERY easy! I cut the sugar a bit, to account for the sweetness of the peaches and the OJ. I used granola that had whole almonds (Yummy with the peaches!). I will most definitely make this again, as it is so easy! I think it would be fun to try this with 2-3 different fruits next time, and serve with whipped cream or vanilla ice cream. YUM!

• foggrrl

• Seattle, WA

• 7/31/2011

So good and so easy! I try to put a "healthy" spin on everything I make, so I used Ezekiel (sprouted grain cereal) to replace the granola. To sweeten, I used very little brown sugar and light agave...With ripe peaches, it's really not necessary to add sweetners. The cinnamon/nutmeg combo really made this dish wonderful. It was so light and tasty! Everyone was fighting over seconds.

• L_Bee

• 7/18/2011

I added a lot of oatmeal and dried fruits and nuts and reduced the sugar by half and it was exceptionally good--especially just out of the oven with a dollop of creme fraiche.

• tsteel

• New York, NY

• 9/17/2010

I've had problems before with fruit crisp recipes ending up too mushy/liquidy. I had slightly less than 3 pounds of peaches and threw a splash of balsamic on them and added lemon zest and a pinch of corn starch. I upped the dry content by adding granola and regular rolled oats (around 1/2 cup). I usually prefer brown sugar in my desserts so I split the sugar. Despite that higher dry/peaches ratio I had, it's still a little on the wet side with just a very thin layer of crispiness. Taste-wise I have no complaints, it tastes like summer.

• Anonymous

• Arlington, MA

• 8/25/2009

very simple to make with a pleasing end result! I added about a teaspoon of vanilla to the peaches and OJ and decreased the baking time by about ten minutes .Next time I would replace some of the white sugar with light brown dark sugar (maybe 1/3 to half a cup), and decrease the baking time a few more minutes.

• Anonymous

• oneonta, NY

• 8/21/2009

I had no difficulty with the crisp being too soggy. Excellent and easy recipe.

• KevinIowa

• Davenport, IA

• 8/19/2009