Naylor’s Peach Crisp

Ruth Anne Yellow Peaches

Ruth Anne Yellow Peaches

This is my favorite peach crisp recipe. I prefer making crisps or cobblers to pies because our peaches are so juicy. Also, no added sugar is needed with ripe Naylor’s peaches. Pies usually require ones with a more firm texture that means they were probably picked greener.  When choosing peaches at the store, I recommend asking the produce staff for the freshest, ripest ones. They should be happy to help you. If not, I suggest finding another market to purchase your fresh fruit and vegetables.

Ruth Anne peaches are one of our U-pick varieties. They were named after the wife of the person who developed them. There are hundreds, if not thousands of varieties of peaches. Unfortunately most consumers are only informed if they are white or yellow and not of their variety names. This has changed for apples. Maybe peaches will be next?

This recipe was adapted from The Quaker Oats Wholegrain Cookbook, 5th Printing, June 1979, pp. 12 & 52 . As always, please give credit where credit is due. Time start-to-finish is approximately 60 minutes.

Crisp Topping

Cooking Crisp Topping

Cooking Crisp Topping

1-1/4 cups Old Fashioned or rolled Oats (uncooked)

1/3 cup firmly packed brown sugar

1/3 cup butter or margarine (for vegan), melted

1/3 cup chopped nuts

1 teaspoon cinnamon


Combine all ingredients; mix well. Cook in 10-inch skillet over medium heat, stirring constantly, 5-7 minutes or until golden brown.


Cooled Crisp

Spread onto ungreased cookie sheet to cool. Put in the refrigerator to cool, if you’re in a hurry.

Preparing Peaches

Freestone peaches are the easiest to use. This means the peach halves easily separate from the pit. Again, your market’s produce personnel should be able to tell you if the peaches are freestone or not.  Cut the peaches along the suture all the way around the piece of fruit. Twist the halves apart to reveal the pit.

Removing the Pit

Removing the Pit

You may leave the peel on the peaches. A good, sharp paring knife makes peeling much easier.

Paring or Peeling

Paring or Peeling

Place Fruit in Baking Dish Spoon 6 cups of sliced peaches into a baking dish (I use glass); sprinkle with cinnamon to taste. I like lots of cinnamon. You may sweeten peaches, if necessary.

Sprinkle Cinnamon

Sprinkle Cinnamon

Sprinkle Crisp Topping to cover. Bake in 350 F. degree oven 20 to 30 minutes or until topping is golden brown and the peaches are bubbling. Serve warm, perhaps with ice cream.

This is an easy recipe and great for making with kids. Try it and let me know what you think.

Naylor's Peach Crisp

Naylor’s Peach Crisp

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