Peach Crisp Thickener?

Question

I want to bake peach crisp in the morning to take to my mother and others in her nursing home. Do you think flour, corn starch or quick tapioca makes a better thickening agent for peach crisp? We like our topping and other flavors (almond extract instead of vanilla or lemon juice), but I'm undecided on the thickening agent.

Thanks in advance.

Answer 1

I like to use cornstarch with fruit recipes because it doesn't add any flavor, and it doesn't take very much of it to thicken.

Answer 2

Corn starch is definitely best as it won't make your peach mixture cloudy. Make sure you dissolve it first so it become lumpy.

Answer 3

corn starch is best