Peachcrisplight Recipes

Steps:

• Preheat oven to 375°. Place peaches in a greased 8-in. square baking dish. In a small bowl, combine the cereal, brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Sprinkle over peaches. , Bake, uncovered, for 15-20 minutes or until topping is golden brown. Serve warm.

Steps:

• Preheat the oven to 350 degrees F.
• For the filling:
• Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins.
• For the topping:
• Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.
• Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.
• Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C), and grease an 8 inch square baking dish.
• Place the peaches in the bottom of the baking dish, and sprinkle them with almond extract.
• In a bowl, combine the flour, sugar, brown sugar, cinnamon, and salt. Cut the butter into the flour mixture with a pastry cutter until the mixture resembles crumbs.
• Sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 45 minutes, until the peaches are bubbling and the topping is browned.

Steps:

• Preheat the oven to 400˚ F. Butter a 9-by-13-inch baking dish. Stir together the oats, flour, pecans, brown sugar, cinnamon and salt in a large bowl. Stir in the melted butter until the mixture resembles a coarse crumble.
• Gently press the oat mixture onto the cut sides of each peach.
• Arrange the peaches in the baking dish. Bake until tender and the topping is golden brown, about 25 minutes. Let cool 15 minutes. Serve with ice cream and a drizzle of dulce de leche.

Steps:

• For the topping: Preheat the oven to 375 degrees with rack in the middle position. In a large bowl, whisk together flour, oats, sugar, cinnamon, and salt. Stir in oil and water until blended. Topping will look like clumpy wet sand. Stir in almonds and set aside.
• For the filling: In a large saucepan of boiling water, working in batches, blanch peaches for 1 minute. Remove them with a slotted spoon and transfer to a bowl of cold water. When cool enough to handle, peel off skin. Halve, pit, and cut peaches into 1/2-inch wedges.
• In a medium bowl, mix together peaches, lemon juice, flour, and sugar. Place filling in an 8-inch square baking pan. Sprinkle topping evenly over peaches. Bake until the topping turns a deep, golden brown and the filling is bubbling around the edges, 30 to 35 minutes. Serve warm or at room temperature with vanilla ice cream, if desired.

Steps:

• Preheat oven to 400°F.
• For peach mixture:.
• In a bowl, combine peaches, sugar, spice and cornstarch plus a little water (if peaches are dry).
• For topping:.
• In another bowl, combine flour, butter and brown sugar.
• Place peach mixture in baking dish.
• Sprinkle with topping.
• Bake for 20-25 minutes.
• Enjoy!

Steps:

• Place sliced peaches in a mixing bowl.
• Mix together 1/2 cup of the flour, 1/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl.
• Place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside.
• Combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
• Sprinkle mixture evenly over peaches in dish.
• Bake in a preheated 375 degree (Fahrenheit) oven for 45 minutes or until golden brown.
• Spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream.