King Arthur Flour Peach Crisp Recipes

PEACH CRISP III

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine the oats, granola, 3 tablespoons flour, and brown sugar. Cut in the 1/4 cup butter until crumbly.
• Place peach slices in an 8-inch square baking dish. Sprinkle with remaining 1 tablespoon flour. Scatter the oat mixture over the peaches. Sprinkle top with cinnamon, nutmeg, allspice, and pecans.
• Bake in preheated oven for 30 minutes, or until golden brown.

MOM'S PEACH CRISP

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.

CLASSIC PEAR CRISP

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.

EASY PEACH CRISP II

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.

KING ARTHUR FLOUR PEACH CRISP

Steps:

• Preheat oven to 375.
• Place peeled, sliced fruit in lightly greased 8x8" baking dish.
• Blend the dry ingredients. Rub in the butter with your fingertips until the mixture is crumbly. Sprinkle over the fruit.
• Bake 35-40 minutes Serve warm or at room temperature.

THE ESSENTIAL CRISP OATMEAL COOKIES (KING ARTHUR FLOUR)

Steps:

• Prehead the oven to 350. Line cookie sheets with parchment.
• In a large bowl, cream together the shortening, butter, sugar, egg, water, extracts, spices, salt and baking soda.
• Stir in the oats, then the flour.
• Add the raisins and nuts last, and stir to combine.
• Drop the dough by tablespoonful onto the cookie sheets.
• Bake the cookies for 14 minutes, or until they're a light golden brown.
• Remove them from the oven and transfer to a rack to cool.

DELAWARE PEACH CRISP

Steps:

• Drain peaches, reserving the syrup in a saucepan; set peaches aside. Stir brown sugar, cornstarch, honey, cinnamon and nutmeg into the peach syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add lemon juice, raisins, pecans and reserved peaches. Pour into a greased 2-qt. baking dish. , For topping, combine flour, sugar and butter. Sprinkle over peach mixture. Bake at 350° for 35 minutes. Serve with ice cream if desired.