Peach Crisp

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Easy recipe, very nice results. Will definitely make again. I made a few modifications: instead of raisins, I used dried blueberries, which worked great. Per others' recommendation, I used a little less than one whole lemon's worth of juice and added 1/2 tsp cinnamon. I thought the filling was quite tasty -- but maybe next time I'll use a bit less sugar too to compensate. Also, in the topping instead of using 1/2 C of oats and 1/2 of almonds, I used 3/4 C of oats and 1/4 of almond flour. I got a nice crumbly topping that ended up being VERY crisp. Next time I will probably use a whole cup of oats and maybe a little more butter, but keep the almond flour which I think ended up being great for the texture.

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I read the reviews about the lemon being a bit overwhelming, but decided to follow the recipe to the note. Before cooking, the lemon and peach seemed to be in balance however, after baking the peach mellowed and the lemon seemed more intense. The lemon is a nice touch but I would cut it in half next time and maybe add some cinnamon. I ended up baking them about 8 min longer and while the topping didn't brown, it wasn't soggy as some people experienced. I used frozen peaches since they are not in season right now. I would make again with modifications.

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Great recipe. I also substitued the cinnamon for lemon zest. I didn't use raisins. Came out very good. Topping was not crisp, but became crispier (sp? after cooling. Super dessert! Will make again and again!

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Loved it but recommend substituting 1tsp of ground cinnamon for the lemon and lemon zest. Made it too sour.

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We loved it. I left out the raisins. I liked how the lemon juice gave it a slight tart taste - good blend of flavors with the peach. After it was done I it put on the higher rack to toast the topping a little more.

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My husband's favorite! So good and so easy. I incorporated everything with my hands instead of processor. Have made it a few times using dried tart cherries or medley of golden raisins blueberries, etc... for just the golden raisins. It must be served warm to taste the best.

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I thought the topping was very granola tasting and the topping made enough to double the peaches portion. Made for company and they liked it.

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Awful! The crisp was not crispy but mushy. I had to cook it for over an hour to get the crisp to firm up a bit. That resulted in the peaches being overcooked. The only thing that I did differently from the recipe was cook it in an 8 x 8" glass pan.

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I loved this recipe. I cut the butter to one stick, left out the raisins and almonds, and cooked it 10 minutes longer to brown the top. I thought the lemon and zest were spot on. I grated some fresh nutmeg into the crisp. I didn't want to use cinnamon because I wanted the peach flavor to dominate, which is exactly what happened. I served it with coconut ice cream...delicious!

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i wanted to use the remaining delicious juicy peaches i bought at the farmers market and had a pear that was ready to go; i halved the recipe. It was super easy (I'm challenged in the kitchen and was able to throw this together fairly quickly. I didn't think it missed anything but now i read the reviews it could've used some cinnamon or something. I baked it longer to give it a crisper crust, about 10 minutes more. really yummy and i'll make this again!