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A close-up of a spoonful of peach cobbler with golden peach slices, crumbly brown topping, and a syrupy glaze, held above a white bowl containing more peach cobbler.
Melissa Jo

BEST 5 Ingredient Georgia Peach Crisp Recipe

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5 Ingredient Georgia Peach Crisp pairs large ripe peaches sliced, bag or box of apple crisp topping mix, and brown sugar in a comforting sweet treat that is so satisfying.
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Prep Time 25 minutes
Cook Time 53 minutes
Course: Dessert
Cuisine: American

Ingredients
  

  • 8-10 large ripe peaches sliced
  • nonstick spray
  • 1 Bag or box of Apple Crisp topping mix
  • I used the Crisp Topping Mix from Mercier Orchard but this one is delicious too: Apple Crisp Topping Mix
  • 3 tbsp. of brown sugar add a little more if your peaches aren't as ripe
  • 1/2 cup of melted butter or however much butter is called for on the back of your crisp topping mix
  • 1.5 tbsp cornstarch
  • Ice cream for serving on top

Method
 

  1. Spray a 9x13 baking dish with nonstick spray and preheat the oven to 350 degrees F.
  2. Slice the peaches into thick slices. Add them into a bowl. Add the brown sugar and cornstarch into the bowl and using your hands mix everything together until there is no more visible white cornstarch in the bowl and the peaches are gooey.
  3. In a separate bowl pour the melted butter into the Crisp topping mix and incorporate with your hands until it's nice and crumbly.
  4. Add the peaches into the baking dish and using your hands sprinkle the crisp topping over the peaches as evenly as possible.
  5. Bake at 350 degrees F. for about 45 minutes- 1 hour or until golden and bubbly.
  6. Now cool for a 10 minutes then scoop and serve with vanilla ice cream on top! SOOO good! Make it!!

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Notes

  • Make sure you buy ripe big juicy peaches for this recipe. The riper the better!

  • I used the Apple Crisp Topping mix from Mercier Orchard, but you can purchase a mix at your local grocery or order this one from Walmart:Click for Apple Crisp Mix

  • Slice the peaches into large wedges as pictured here:

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