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Cinnamon Peach Crisp Recipe

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  • Author: Mavis Butterfield



For The Peach Filling

3 pounds peaches, peeled, pitted and sliced
1/2 cup sugar
2 tablespoons tapioca granules
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon lemon juice
a sliver of butter to butter the dish

For The Crumb Topping

3/4 cup all-purpose flour
1/2 cup sugar
1/4 cup brown sugar
6 tablespoons unsalted butter
1/4 teaspoon sea salt


Preheat oven to 375 degrees.

With a sliver of butter, butter a 9 inch casserole dish and set aside.

In a large bowl, toss the peaches, sugar, tapioca granules, cinnamon, nutmeg and lemon juice until evenly coated.

Pour the peach mixture into the prepared casserole dish and set aside.

For The Crumb Topping

Using your fingers, cut the butter into the other topping ingredients. Pour crumb mix loosely over the peaches.

Bake the cinnamon peach crisp at 375 degrees for 20 minutes. Reduce oven temperature to 350 degrees and bake for another 20-30 minutes until the crumb topping is a nice golden brown and the peach juices are bubbly.

If you notice the crust starting to get too dark, cover with foil.

Serve warm with ice cream, whipped cream or gobble it up plain.