MOM'S PEACH CRISP
My mom and I would often make this yummy and easy peach crisp using her home-canned peaches when I was little.
Provided by Stephanie
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange peaches evenly in an 8x8-inch baking dish.
- Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
- Bake in the preheated oven until topping is lightly browned, about 30 minutes.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 30.5 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 161.6 mg, Sugar 17.4 g
PEAR AND OATMEAL CRISP
Steps:
- Preheat the oven to 400 degrees F.
- Peel, core, and thickly slice the pears. Toss them with the 2 tablespoons sugar and the cranberries and turn them into a deep, buttered 2-quart baking dish. The fruit should be at least 2 1/2-inches deep in the pan; add more fruit, if necessary.
- For the topping, in a bowl, stir together the flour, oats, sugars, cinnamon, nutmeg, and salt. Drizzle in the melted butter tossing the ingredients with a fork to blend. Be careful not to over mix because you want a loose crumbly mixture, not a bound-together ball of topping. Sprinkle the topping over the pears.
- Bake for 30 minutes, until pears are tender and topping is browned. Serve warm with heavy cream or ice cream.
FRESH SUMMER PEACH CRISP
I love the flavor of toasted oats...and combined with juicy peaches and cinnamon in a warm crisp, it's the ultimate comfort food. I have also made this recipe using half peaches and half apples...just as delicious!
Provided by MMers
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place peaches in a 9 inch square pan.
- Sprinkle with lemon juice and then drizzle with honey.
- In medium bowl, mix together remaining ingredients using a pastry blender or fork.
- Sprinkle mixture evenly over peaches.
- Bake in preheated 375 degree oven for 35-40 minutes or until top is golden brown.
Nutrition Facts : Calories 413.6, Fat 16.9, SaturatedFat 10, Cholesterol 40.7, Sodium 140.3, Carbohydrate 63.8, Fiber 4.4, Sugar 36.7, Protein 5.6
PEACH CRISP
A hearty serving of this sweet and tart peach crisp is a mouthwatering way to end one of Mom's meals. With the comforting crust, fruit filling and crunchy topping, this dessert is as lovely as it is delicious.-Dianne Esposite, New Middletown, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake until lightly browned, about 15 minutes. , Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from the heat; stir in peaches. , Pour over crust. For topping, combine oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake until golden brown and bubbly, 25-30 minutes.
Nutrition Facts : Calories 596 calories, Fat 20g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 239mg sodium, Carbohydrate 101g carbohydrate (72g sugars, Fiber 3g fiber), Protein 4g protein.
FRESH PEACH CRISP A LA MODE
This stuff is out of this world! I love the combination of oats, brown sugar, and yummy peaches. Of course it HAS to be topped with vanilla ice cream. I have used fresh and canned peaches, both tasting great. But, if possible, fresh peaches are the best. I usually double the recipe to make a 9x13 pan size. I have gotten so many compliments on this easy dessert. By the way, it is really rich :)
Provided by Delish
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300.
- Combine crust ingredients; divide in half. Press half into bottom and sides of 8x8 baking pan; set aside. (Save other half of mixture for topping!)
- In saucepan, combine sugar and cornstarch. Add water and bring to a boil, stirring constantly until mixture thickens and becomes clear. Stir in vanilla.
- Pour sugar mixture evenly over peaches.
- Top with remaining half of crumb mixture.
- Bake at 300 for 1 hour or until bubbly.
- Top servings with plenty of vanilla ice cream or whipped cream.
Nutrition Facts : Calories 569.9, Fat 16.5, SaturatedFat 9.9, Cholesterol 40.7, Sodium 148.2, Carbohydrate 104.5, Fiber 3.3, Sugar 77.7, Protein 4.6
PEACH CRISP WITH OATMEAL-WALNUT TOPPING
I love fruit crisps. I created this recipe after picking a half-bushel of peaches with my family at a local orchard. The topping can be used on various other fruits as well. I served this with a scoop of vanilla ice cream. Enjoy!
Provided by TastesLikeChicken
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine peaches, tapioca, almond extract, and 1/4 cup brown sugar in a bowl. Set mixture aside until tapioca pearls have softened, about 15 minutes. Whisk remaining 1/4 cup of brown sugar and flour in a separate bowl.
- Process rolled oats with walnuts in a food processor, pulsing a few times to grind to coarse crumbs; stir walnuts and oats into flour mixture. Drizzle topping mixture with melted butter and stir with a fork to create large crumbs of topping. Pour peaches and their juice into an 8x8-inch baking dish; spread crumb topping atop peaches in an even layer.
- Bake in the preheated oven until topping is golden brown and the peaches are bubbling, 35 to 40 minutes. Serve slightly warm.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 60.9 g, Cholesterol 30.5 mg, Fat 16.6 g, Fiber 2.1 g, Protein 5.8 g, SaturatedFat 7.8 g, Sodium 12.2 mg, Sugar 24.6 g
CINNAMON-OAT PEACH CRISP
This dead-simple oat topping can be repurposed for any stone fruit as it comes into season this summer or for pears and apples in fall.
Provided by Bryan Furman
Categories Bon Appétit Dessert Cobbler/Crumble Fruit Peach Oat Cinnamon Quick & Easy Summer Vegetarian
Yield 8 servings
Number Of Ingredients 9
Steps:
- Toss peaches, granulated sugar, and 2 Tbsp. flour in a large bowl to combine. Let sit, tossing occasionally, 30 minutes.
- Place a rack in center of oven; preheat to 350°F.
- Meanwhile, whisk oats, brown sugar, cinnamon, salt, and remaining 1 cup flour in a large bowl to combine. Using an electric mixer on low speed, gradually add butter. Once it has all been added, increase speed to medium-high and beat until dry ingredients are incorporated (there should be no dry bits left in the bowl), about 3 minutes.
- Scrape peaches and any juices into a 13x9" baking dish. Evenly scatter oat topping over peaches and bake crisp until peaches are soft, fruit juices are bubbling, and topping is a deep golden brown, 60-70 minutes. Transfer baking dish to a wire rack and let crisp cool 1 hour.
- Divide among bowls and top with large scoops of ice cream.
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PEACH CRISP {HEALTHY PEACH CRISP WITH OATMEAL} – …
From wellplated.com
4.9/5 (29)Calories 360 per servingCategory Dessert
- Place rack in center of oven and preheat to 375 degrees F. Lightly coat a 9x9-inch casserole dish with nonstick spray.
- To quickly and easily peel the peaches: Bring a very large pot with enough water to cover the peaches to a boil. While the water comes to a boil, prepare an ice bath by placing several generous handfuls of ice cubes in a large bowl and then filling it with cold water. With a small, sharp knife, score the bottom of the peaches with an "X." Once the water is boiling, with a slotted spoon or tongs to protect your fingers, gently lower half of the peaches into the water. (You want to add the peaches in two batches so that the water temperature does not rapidly drop.) Boil for 1 minute. With the spoon, remove peaches from the water and plunge into the ice bath to stop the cooking. The skins can now be easily slipped off with your fingers. Repeat with remaining peaches. (Every now and then, you'll get a stubborn peach that still won't peel and have to use a knife, in which case, my apologies and you deserve an extra serving of the finished peach crisp!)
- Cut the peeled peaches into thick, 3/4-inch wedges (about 8 per peach, depending on the size). Place the wedges in a medium bowl and stir in the honey, flour, lemon zest, vanilla extract, and nutmeg. Set aside while you make the topping.
- Prepare the topping: In a medium saucepan, heat the butter and oil over medium heat, until the butter melts. Whisk in the brown sugar and granulated sugar until blended (The oil and butter will still be a little separate from the sugar, but the sugar should not have any lumps). Once combined, sprinkle in the oats, white whole wheat flour, cinnamon, and salt. Switch to a rubber spatula and fold to combine, stirring until the ingredients are evenly moistened. The mixture will be a little crumbly. Last, stir in the almonds.
EASY PEACH CRISP WITH OATMEAL CRUMBLE - SAVOR THE BEST
From savorthebest.com
Reviews 31Calories 501 per servingCategory Desserts
- In a large bowl, add the sliced peaches, sugar, tapioca, lemon zest, lemon juice and almond extract. Toss to combine and let stand for 15 minutes to soften the tapioca. (See Notes on peeling the peaches)
- Preheat the oven to 350°F and butter a 3-quart ovenproof baking dish. Set a wire rack in a baking sheet and reserve. (See Notes)
- Using 2 forks or a pastry blender, incorporate the butter into the dry ingredients to a crumbly consistency. Set aside.
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