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5 from 1 vote

Peach Crisp

Prep Time 25 minutes
Cook Time 25 minutes
Author Holly


  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter cubed


  • 2 cans (15 ounces, each) sliced peaches
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch


  • 1 cup old-fashioned oats
  • 1/3 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 5 tablespoons butter cubed
  • Vanilla Ice Cream to serve with


  • In a large bowl, combine the flour, brown sugar and salt. Cut in butter with a fork or pastry-cutter until crumbly. Spread mixture into a greased 2 quart baking pan. Bake at 350° for 15 minutes or until light brown.
  • Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in sugar and cornstarch until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches. Pour peach mixture over crust.
  • For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350° for 25 to 30 minutes or until golden brown and bubbly.
  • Let stand 5 to 10 minutes to cool slightly then serve in individual bowls. Top each serving with a scoop of ice cream. Enjoy!