Peach Crisp

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Recipe by Denise Santoro Lincoln

Yield: 10 servings


  • 4 - 5 pounds of peaches or enough freshly sliced peaches to fill a 9x13” baking pan
  • 1 cup granulated sugar (for the filling)
  • 1/4 cup flour (for the filling)
  • 1 cup flour (for the topping)
  • 1 cup Instant oatmeal
  • 1 cup brown sugar (for the topping)
  • 1 1/2 sticks butter


  1. Slice enough peaches into 1/4 inch slices to fill a buttered 9/13” baking pan to the top
  2. Mix in sugar and flour
  3. In a separate bowl, combine the flour, oatmeal and brown sugar.
  4. Incorporate the butter until it is broken into small chunks (you can do this in a food processor, but I think it comes out better if you just squish the butter with your hands)
  5. Set the topping on top of the filling in the pan, spreading evenly.
  6. Bake at 350 degrees for about an hour, or until the topping is browned and you can see the peach filling bubbling inside.
  7. Set aside to cool a bit and then serve with vanilla ice cream or whipped cream.
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