Delaware Peach Crisp is a warm, fruit-filled dessert that celebrates the peaches for which Delaware has long been known. Peach cultivation became an important part of Delaware agriculture during the 19th century, making peach desserts a natural fixture in regional home cooking. This vintage recipe gives the familiar crisp an especially flavorful twist: sliced peaches are combined with brown sugar, honey, cinnamon, nutmeg, lemon juice, raisins, and chopped pecans before being covered with a simple buttery flour topping. As it bakes, the fruit becomes tender and syrupy while the topping turns golden and crisp. Served warm with ice cream, it is an uncomplicated American dessert with plenty of old-fashioned character.
Ingredients
Peach Filling
- 1 29 oz can sliced peaches
- 1 cup brown sugar
- 2 tbsp cornstarch
- 2 tbsp honey
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ½ cup lemon juice
- ½ cup raisins
- ½ cup chopped pecans
Topping
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup butter (melted)
For Serving
- Ice cream (optional)
Instructions
Step 1: Prepare the Peaches
- Preheat the oven to 350°F (175°C).
- Drain the sliced peaches, reserving the syrup.
- Set the drained peaches aside.
Step 2: Make the Peach Syrup
- Pour the reserved peach syrup into a saucepan.
- Add the brown sugar, cornstarch, honey, cinnamon, nutmeg, and lemon juice.
- Stir until smooth.
Step 3: Thicken the Syrup
- Place the saucepan over medium heat.
- Bring the mixture to a boil, stirring frequently.
- Cook until the syrup has thickened.
Step 4: Add the Fruit and Nuts
- Remove the thickened syrup from the heat.
- Stir in the raisins, chopped pecans, and drained peaches until evenly coated.
Step 5: Fill the Baking Dish
- Lightly grease a 2-quart baking dish.
- Pour the peach mixture into the prepared dish and spread evenly.
Step 6: Prepare the Topping
- Combine the flour and granulated sugar in a bowl.
- Pour in the melted butter and mix until a crumbly topping forms.
Step 7: Top and Bake
- Sprinkle the topping evenly over the peaches.
- Bake at 350°F for 35 minutes, or until the filling is bubbling and the topping is lightly golden.
Step 8: Serve
- Allow the crisp to cool for about 10 minutes before serving.
- Serve warm, with ice cream if desired.
Tips
- Don’t discard the peach syrup: The handwritten recipe specifically uses the drained syrup as the base for the thickened peach filling.
- Watch the syrup carefully: Stir frequently as it comes to a boil so the cornstarch thickens smoothly without forming lumps.
- Use fresh peaches in season: Fresh ripe peaches can be substituted, although additional liquid may be needed to replace the reserved canned-peach syrup.
- Toast the pecans: Lightly toasting the pecans before adding them will give the crisp a deeper nutty flavor.
- Adjust the raisins: For a more fruit-forward crisp, reduce the raisins to ¼ cup without otherwise changing the recipe.
- Add vanilla: A small amount of vanilla extract can complement the peaches, honey, and warm spices.
- Let it rest before serving: A 10–15 minute rest allows the hot filling to thicken slightly.
- Serve it warm: Vanilla ice cream is especially good here, echoing the handwritten card’s serving suggestion.
- Reheat leftovers: Warm individual portions briefly in the oven or microwave before serving.
Nutrition
Calories: 490kcalCarbohydrates: 83gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 31mgSodium: 105mgPotassium: 310mgFiber: 4gSugar: 61gVitamin A: 760IUVitamin C: 10mgCalcium: 55mgIron: 1.6mg