I made this following the recipe exactly a few weeks ago and loved it! We went peach and raspberry picking this past weekend and my son wanted the crisp again. I used half the amount of sugar in both the filling and topping, I used a little more than half the butter in the topping, and I used white whole wheat flour and slivered almonds in the topping. It still came out awesome, my husband and kids liked it even better this way, and they usually think more sugar is better. The ripe peaches were so sweet and juicy it was the perfect summer dessert with a batch of homemade fresh pasta with a veggie heavy sauce with the fresh veggies from the weekends farmers market. Yummy! I love this recipe and will continue to make it as long as I can get some fresh peaches. Would this work with home canned peaches? I am canning some that we picked this week. It should. You would need to increase the amount of thickener that you use. Mary @ KAF

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