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Peach Crisp


  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • Pinch of salt
  • 1/4 cup unsalted butter
  • Filling
  • 1 can (16 oz.) sliced peaches
  • 1/2 cup sugar
  • 1/8 cup cornstarch
  • Topping
  • 3/4 cup rolled oats
  • 1/4 cup packed brown sugar
  • 1/8 cup flour
  • 2 Tablespoons butter


Combine flour, brown sugar, and salt; cut in butter until mixture is crumbly. Pat into the bottoms of 2 or 3 ramekins or muffin cups suitable for baking. Bake at 350° for about 10 to 12 minutes or until light brown.

Drain peaches and save juice in a medium saucepan. Stir in sugar and cornstarch to the juice, and bring to a boil, stirring constantly. Boil for 1 minute or until thick. Remove from heat and stir in peaches. Pour into crust.

Combine oats, brown sugar, and flour. Cut in butter until crumbly. Sprinkle over filling. Bake at 350 degrees for 15 minutes or until golden brown and bubbly.

Note: time may vary because of size of ramekins or muffin cups, so watch closely.

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