Fresh Peach Crisp

“A crunchy streusel topping accents sweet, juicy peaches in this quickly made summer dessert.” (Magazine Clipping)

Fresh Peach Crisp

Course: Crisps & Cobblers


  • 8 Large Firm, Ripe Peaches
  • 1/4 Cup Sugar
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Lemon Juice
  • 3/4 Cup Flour
  • 3/4 Cup Firmly Packed Brown Sugar
  • 1/2 Cup Butter
  • 1/2 Cup Chopped Walnuts
  • Whipped Cream or Vanilla Ice Cream Optional


  • Peel, pit and cut peaches into 3/4-inch slices. You should have 5 to 6 cups. Combine the sugar and salt. Arrange a layer of peach slices in an 8-inch square baking pan and sprinkle with part of the sugar mixture; repeat layers until all the peaches and sugar are used. Sprinkle lemon juice over fruit.
  • In a bowl, combine flour and brown sugar; with a pastry blender cut in the butter until the size of peas. Mix in nuts. Sprinkle mixture evenly over the peaches. Bake in a 375 degree oven for 45 minutes or until top is crumbly and browned.
  • Spoon into individual dishes; top with whipped cream or ice cream, if you wish. Makes about 8 servings.

Recipe – Helen Ferre