Mini Peach Crisp Recipes

INDIVIDUAL PEACH CRISPS

Steps:

• Pre-heat oven to 350 degrees.
• Make the crumble topping by combining the flour, oats, brown sugar, cinnamon and a pinch of salt and in a medium bowl, mixing with a with a fork to combine.
• Pour in the melted butter and stir with a fork to combine with the dry ingredients, being sure not to over mix so you maintain large clumps of crumble.
• In a separate bowl, mix the sliced peaches with the brown sugar, vanilla extract and cinnamon.
• Distribute the peaches into individual 1/2 cup ramekins.
• Add crumble on top.
• Bake for 40 to 50 minutes, or until golden.
• Let cool and serve with whipped cream or vanilla ice cream.

PEACH CRISP

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.

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.

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.

PEACH CRISP

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.

MINI PEAR CRISPS

Steps:

• In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Stir in pecans and raisins., Divide the pears among eight greased 4-1/2-in. disposable foil tart pans. Sprinkle with oat mixture., Prepare grill for indirect heat. Grill crisps, covered, over indirect medium heat for 15-20 minutes or until pears are tender. Serve warm with ice cream if desired.

MINI BLUEBERRY PEACH CRISPS RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Make the filling: In a medium bowl, mix together the peaches, blueberries, sugar, and arrowroot powder until the fruit is well coated. Set aside while you prepare the topping.
• Make the topping: In a food processor, combine ½ cup oats, the almonds, flax seeds, pepitas, almond flour, salt, ginger, and maple syrup. Blend for 20-30 seconds, until the mixture is broken down but still has a coarse texture. With the food processor running, pour in the melted coconut oil and process until the dry ingredients are well coated.
• Transfer the topping to a medium bowl and fold in the remaining ½ cup (40 G) oats.
• Evenly divide the filling between 2 mini cast-iron skillets. Top each skillet with a heaping cup of the topping.
• Bake for 22-25 minutes, until the filling is bubbling around the edges of the pan but not overflowing and the topping is golden brown and crisp.
• Let cool for 10 minutes before serving.
• Enjoy!

PEACH AND BERRY CRISP

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine frozen peaches, berries and lemon juice.
• Mix flour and sugar in with the fruit until well combined.
• Pour mixture into a baking dish or skillet.
• In a mixing bowl, combine crumble topping ingredients with a pastry cutter or fork until mixture is crumbly.
• Sprinkle crumble topping on top of fruit in an even layer.
• Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.
• Top with vanilla ice cream before serving, if desired.