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Peach Crisp with White Corn

This versatile crisp topping works with any fruit in season or what you have on hand. Adjust (or omit) the nuts, sugars and spices to your liking. Soy Free.

Crisp Topping

Peach Filling

  • 5 to 6 cups peeled and 1/4-inch sliced Peaches (about 2-1/2 lb/1.135kg)
  • 2 tsp Lemon Juice
  • 1/4 tsp Vanilla Extract
  • 1/4 cup Corn Starch (32g)
  • 1/2 cup Brown Sugar (72g)
  • 1/4 cup Granulated Sugar (57g)
  • 1 tsp ground Cinnamon
  • 1/4 tsp ground Cardamom or Allspice


Crisp Topping

Soak the corn grits in water to cover for one hour. Preheat the oven to 375°F.

Peach Filling

Step 1

Meanwhile, prepare the filling: combine corn starch, sugars and spices and toss with peaches, lemon juice and vanilla. Pour filling into baking dish.

Step 2

Thoroughly drain all water from grits. Combine flour, nuts, brown sugar, spices and salt. Add well-drained grits and cold butter to flour mixture and mix until butter begins to incorporate into mixture and large clumps of dough begin to form.

Step 3

Evenly sprinkle crisp topping over peaches. Bake until fruit juices are bubbling and crisp topping is dark golden-brown, 50 – 60 minutes.

Step 4

Let cool for at least 10 minutes. Serve with vanilla ice cream or whipped cream.

Makes 16 servings.
Peach Crisp with White Corn

Servings: 16


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Products Used in this Recipe

White Corn Grits

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Flours & Meals
Unbleached White Flour

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Baking Aids
Brown Sugar

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Baking Aids
Sea Salt

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Gluten Free
Corn Starch

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Baking Aids
Brown Sugar

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