PEACH CRISP
Anne Burrell says her Peach Crisps, from Secrets of a Restaurant Chef on Food Network, make everyone feel special; they're best served hot with ice cream.
Provided by Anne Burrell
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 17
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.
OATMEAL CRISP PEACHES
Inspired by classic streusel topped baked apples, this recipe swaps the apples for ripe juicy peaches and is a great make-ahead recipe. Simply prep the peaches, make the crisp topping and assemble. Refrigerate and bake just before you're ready to serve.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 12 oatmeal crisp peaches
Number Of Ingredients 10
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.
CLASSIC PEAR CRISP
Pears and crystallized ginger are baked under a crispy golden oat crust.
Provided by JAYDA
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
- In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
- In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
- Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 80.8 g, Cholesterol 39.7 mg, Fat 13.8 g, Fiber 9 g, Protein 5.6 g, SaturatedFat 8 g, Sodium 97 mg, Sugar 47.4 g
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
JUICY PEACH CRISP
This recipe takes the simplicity of fresh peaches and turns them into a scrumptious dessert!
Provided by CLYN
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 401.5 calories, Carbohydrate 64.4 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 9.8 g, Sodium 212.8 mg, Sugar 48.2 g
APPLE AND PEAR CRISP
Steps:
- Preheat the oven to 350 degrees F.
- Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
- For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
- Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
PEAR CRISP
Since he's a livestock truck driver, my husband often starts work early in the morning. This pear crisp recipe will keep him going until breakfast. Our two boys love to have it for dessert and in their school lunches. -Joanne Korevaar, Burgessville, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss pears with orange juice; place in a greased 13-in. x 9-in. baking dish. Combine the sugar, cinnamon, allspice and ginger; sprinkle over pears., For topping, in a small bowl, combine the flour, oats, brown sugar and baking powder; cut in butter until crumbly. Sprinkle over pears., Bake until topping is golden brown and fruit is tender, 35-40 minutes. Serve warm. If desired, garnish with mint.
Nutrition Facts : Calories 268 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 49g carbohydrate (29g sugars, Fiber 5g fiber), Protein 2g protein.
EASY PEACH CRISP II
My family actually calls this peach cobbler but the crispy shortbread-type crust makes it a crisp. Very good with ice cream or sprinkled with pecans before baking.
Provided by KATIGAR
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Layer the peaches in a 9x13 inch baking pan. In a large bowl, mix the flour, sugar, salt and cinnamon. Slice the butter into chunks and mix it into the dry ingredients until it looks like pea size crumbs. Sprinkle crumbs over peaches.
- Bake for 30 to 40 minutes in the preheated oven, until lightly golden.
Nutrition Facts : Calories 169.3 calories, Carbohydrate 24.5 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 4.9 g, Sodium 56.1 mg, Sugar 16 g
PEAR CRISP
Choose Bosc pears that are ripe but still a little firm for the filling of this oat-almond crisp -- they'll stand up well to baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h25m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees with rack in center.
- Crisp topping:Stir together oats, sugar, almonds, flour, and salt. Add butter and mix with hands until small clumps form and dry mixture is coated in butter. Cover with plastic and refrigerate.
- Filling:Peel, halve, and core pears, then slice into 1/2-inch-thick pieces. Add to a large bowl and toss with lime juice as you work to prevent pears from browning. Toss with sugar, ginger, flour, and salt. Transfer to a 2-quart baking dish. Remove crisp topping from refrigerator and break into small pieces. Scatter evenly over the top. Transfer to oven and bake until bubbly, 50 to 60 minutes (tent top with foil if browning too quickly). Remove from oven and let cool on a wire rack 20 minutes before serving with vanilla ice cream. Crisp is best eaten the day it's made, but can be stored, covered, for up to 3 days in the refrigerator.
EASY PEACH CRISP I
Fastest one pan, oven baked dessert I have ever made! Kids and adults alike will eat this cold or hot - just give 'em a spoon! (Or perhaps a scoop of vanilla ice cream on top too!). White cake mix can be used in place of yellow.
Provided by MSMACK
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour canned peaches into a 9x13 inch baking pan; make sure juices cover peaches, if not add a small amount of water to just cover fruit. Mix peaches with 1/2 cup of the sugar and sprinkle cinnamon to taste into mixture.
- Sprinkle dry cake mix evenly over top of peach mixture. Poke holes into cake mix to allow juice through. Cut stick of margarine into small pats, placing randomly over the top. Sprinkle with the remaining 1/2 cup of sugar and a light dusting of cinnamon.
- Bake in preheated oven for 25 to 30 minutes, or until the juice mixture is bubbly and the top of the cake mix topping is crusty and golden brown.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 58.4 g, Cholesterol 0.9 mg, Fat 12.5 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 2.1 g, Sodium 373.4 mg, Sugar 42.4 g
FRESH PEAR CRISP
Mildred Sherrer's comforting fruit crisp is a pared-down version of one her mother used to fix. "I made it healthier by using reduced-fat margarine, fresh pears instead of canned and oats for some of the flour," she explains from Fort Worth, Texas. As a finishing touch, she suggests topping it with fat-free yogurt or whipped cream.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the flour, oats, brown sugar and 1/2 teaspoon cinnamon. Cut in margarine until coarse crumbs form; set aside., Place pears in a large bowl. Sprinkle with sugar, lemon juice, lemon zest, ginger and remaining cinnamon; toss to coat. Transfer to an 8-in. square baking dish coated with cooking spray. Sprinkle with crumb mixture. Bake at 350° for 45-50 minutes or until pears are tender.
Nutrition Facts : Calories 130 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 43mg sodium, Carbohydrate 28g carbohydrate, Fiber 2g fiber), Protein 1g protein.
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.
PEACH CRISP
Steps:
- Preheat oven to 375°F.
- Stir together sugar, flour, granola, spices, and salt in a bowl, then work in butter with a pastry blender or your fingertips until mixture forms small clumps.
- Spread peaches in a lightly buttered 13- by 9-inch (2 1/2- to 3-quart) baking dish. Toss peaches with juice and top with crumb mixture.
- Bake in middle of oven until topping is golden and peaches are tender, 35 to 40 minutes. Cool slightly and serve warm.
PEAR-PEACH CRISP
Make and share this Pear-Peach Crisp recipe from Food.com.
Provided by Lubie
Categories Pie
Time 1h20m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F.
- In a very large bowl toss together sliced fruit, raisins, the 3 tablespoons brown sugar, and 1/2 tsp ginger.
- press into the bottom of a 3-quart rectangular baking dish.
- For topping, in a small bowl combine oats, the cereal, nuts, the 1/4 cup brown sugar, the granulated sugar, and the 1/4 tsp ginger.
- Stir in the butter.
- Spoon over fruit.
- Pour orange or apple juice evenly over the topping.
- Bake, uncovered, for 55 minutes or until topping is golden brown and filling is bubbly.
- Remove to a wire rack.
- Cool about 45 minutes.
- Serve warm with a scoop of vanilla ice cream, if desired.
Nutrition Facts : Calories 3467.9, Fat 141.9, SaturatedFat 63.7, Cholesterol 244, Sodium 1072, Carbohydrate 550.1, Fiber 60, Sugar 342.4, Protein 46.5
PEACH CRISP
Steps:
- Preheat oven to 350 degrees F.
- Combine all of the filling ingredients in a large bowl and gently mix.
- Pour the filling ingredients into a 9 by13-inch baking pan and set aside while making the topping.
- In a bowl combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg. Cut in the butter until the mixture resembles large peas. Stir in the egg. Distribute the topping evenly over the peaches in the baking pan. Bake for 40 minutes.
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
PEAR CRISP
Steps:
- Preheat oven to 350 degrees.
- Peel, core and quarter the pears. Slice each quarter into 2 or 3 pieces. Place in large bowl.
- Mix all but two tablespoons of the brown sugar with the flour, cinnamon, ginger, raisins and brandy. Add to pears and mix well.
- Chop oats in food processor. Add the remaining brown sugar, butter and orange juice concentrate, and mix well.
- Spoon pear mixture into an 8-cup gratin dish, and sprinkle with oat mixture. Bake in lower third of the oven for 35 to 40 minutes, until oat mixture begins to brown and pears soften. Remove from oven and stir oat mixture into pears. Serve warm.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 2 grams, Carbohydrate 64 grams, Fat 5 grams, Fiber 9 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 9 milligrams, Sugar 41 grams, TransFat 0 grams
EASY PEACH CRISP
This recipe is one of my dorm room recipes. My dorm mom let me use her oven on occasion and this is one of the things we shared. She even put my ice cream in her freezer. We had lots of girl talks over this crisp. It's so versatile, as you could use pears, fruit cocktail or pie filling. It's quick to throw together, your guests will never know it.
Provided by Redneck Epicurean
Categories Dessert
Time 20m
Yield 1 8x8 pan
Number Of Ingredients 5
Steps:
- NOTE: If you only have plain instant oat packets, just add the cinnamon and nutmeg to your taste.
- Preheat the oven to 425*. Lightly butter an 8x8 baking dish.
- Place the peaches in the dish. Mix together the oats, flour, nuts, and butter until crumbly. Sprinkle over the peaches.
- Bake for 15 minutes or until golden brown.
- Let cool slightly and serve with ice cream.
Nutrition Facts : Calories 1916, Fat 92.2, SaturatedFat 42.2, Cholesterol 162.5, Sodium 1033, Carbohydrate 277.1, Fiber 20.8, Sugar 190.5, Protein 22.6
FRESH PEACH CRISP
I read the suggestions and comments in the reviews when I tried this recipe that I adopted from the RecipeZaar account in February 2005. Instead of all the flour, sugar, and cinnamon going into the topping, I increased the amounts of each and mixed some with the peaches. (Originally the recipe called for 1 cup each flour and (white) sugar and only 1/2 teaspoons cinnamon. I like cinnamon.) The result was a dessert with a nice consistency, not runny, and with the sweetness distributed throughout, not just in the topping. This fruity dessert is great served warm with vanilla ice cream.
Provided by GrandmaIsCooking
Categories Pie
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
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.
PEAR CRISP
Provided by Florence Fabricant
Categories dessert
Time 1h30m
Yield 6 - 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter an eight-inch-square baking dish.
- Spread the pecan pieces on a baking sheet and toast in the oven for six to eight minutes. Combine the toasted pecans with a cup of flour, the brown sugar, salt and cinnamon. Rub the pieces of butter in with your fingertips to make a crumbly mixture. Refrigerate.
- Toss the pears with a tablespoon of flour and the granulated sugar. Spread in the baking dish and sprinkle evenly with the topping.
- Bake one hour until brown, bubbly and crisp. Serve while still warm with ice cream or whipped cream.
PEAR CRISP
A terrific way to use up the best winter fruit that we have going for us! This classic crisp has no bottom crust to get soggy. No thickener is necessary since the juices are concentrated during baking. The crisp is at its best when served warm, accompanied by caramel or vanilla ice cream. From Rose Levy Beranbaum
Provided by Steve_G
Categories Dessert
Time 50m
Yield 1 crisp, 6 serving(s)
Number Of Ingredients 12
Steps:
- Adjust the oven rack to the position 1 up from the bottom position.
- Preheat the oven to 400 degrees.
- Have ready a 9-inch square baking dish or a 6-cup casserole dish.
- If using a glass dish, reduce the temperature to 375 degrees.
- For the pears: In a large bowl, gently toss the pears with the lemon juice, granulated sugar and salt to combine.
- Set aside, stirring occasionally, for 30 to 60 minutes.
- For the topping: If mixing in a food processor fitted with metal blades: Pulse together the brown sugar, walnuts, salt and cinnamon until the nuts are coarsely chopped.
- Add the flour, butter and vanilla and pulse until the mixture is coarse and crumbly, about 20 times.
- Transfer to a small bowl.
- Using your fingertips, lightly pinch together the mixture to form little clumps.
- Set aside.
- If mixing by hand: In a medium bowl, whisk together the brown sugar, walnuts, salt, cinnamon and flour.
- Using your fingertips, smash any lumps of sugar.
- Using a pastry blender or 2 knives held crisscross fashion, cut in the butter and vanilla until the mixture resembles coarse meal.
- Using your fingertips, lightly pinch together the mixture to form little clumps.
- Set aside.
- To assemble: Place a colander over a large bowl.
- Transfer the pear mixture to the colander and drain.
- Transfer the pears to the baking dish; set aside.
- Reserve the liquid.
- Pour the liquid (you should have at least 6 tablespoons) into a small saucepan and heat over medium-low heat.
- Add the reserved 1 1/2 tablespoons butter and cook, stirring occasionally, until the mixture reduces to 3 tablespoons, about 10 minutes.
- Pour the liquid over the pears in the baking dish.
- Cover the dish with aluminum foil, make a 1-inch slash in the middle of the foil and bake the pears for about 30 minutes, until a sharp knife meets with only a little resistance when inserted into a pear.
- Remove and discard the foil and sprinkle the pears evenly with the reserved topping.
- Bake, uncovered, for 15 to 20 minutes, until the topping is crisp and golden-brown, the fruit juices are bubbling and the pears are tender but not mushy when a small sharp knife is inserted.
- Transfer the baking dish to a wire rack to cool.
- Serve warm or room temperature.
- (May cover and refrigerate for up to 3 days.).
Nutrition Facts : Calories 259.2, Fat 10.2, SaturatedFat 4.6, Cholesterol 17.8, Sodium 78.4, Carbohydrate 43.8, Fiber 5.9, Sugar 29.3, Protein 2
PEACH 'N' PEAR CRISPS
"I have such a sweet tooth that even when I'm trying to cut calories, it's tough to skip dessert. So I adapted one of my favorite peach pie recipes to make this light, no-crust delight," writes Susan Wilson from Milwaukee, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first seven ingredients. Divide between two 8-oz. ramekins coated with cooking spray., For topping, in a small bowl, combine the flour, butter, honey, allspice and cinnamon; stir in oats and almonds. Sprinkle over fruit mixture., Bake at 375° for 18-20 minutes or until bubbly and golden brown. Serve warm.,
Nutrition Facts :
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