Peach Crisp With Oatmeal Walnut Topping Recipes

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PEACH CRISP WITH OATMEAL-WALNUT TOPPING



Peach Crisp with Oatmeal-Walnut Topping image

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

5 cups sliced fresh peaches
2 tablespoons instant tapioca
¼ teaspoon almond extract
½ cup packed brown sugar, divided
1 ¾ cups all-purpose flour
½ cup old-fashioned rolled oats
⅓ cup chopped walnuts
6 tablespoons unsalted butter, melted and cooled

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

MOM'S PEACH CRISP



Mom's Peach Crisp image

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

4 cups sliced fresh peaches
½ cup all-purpose flour
½ cup brown sugar
½ cup cold butter
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup rolled oats

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

WALNUT APPLE-PEACH CRISP WITH CINNAMON-BROWN SUGAR CRUMBLE



Walnut Apple-Peach Crisp with Cinnamon-Brown Sugar Crumble image

Fall Baking Recipe Magazine Contest 2010 Winner Cinnamon, apples and peaches - oh my! The epitome of a fabulous fall dessert, this recipe goes together in just three easy steps.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 6

Number Of Ingredients 9

3 cups sliced peeled Golden Delicious apples (about 3 medium)
2 cups sliced peeled fresh peaches (about 3 medium)
1/4 cup granulated sugar
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter or margarine
1/4 cup chopped walnuts

Steps:

  • Heat oven to 375°F. Grease 11x7-inch (2-quart) glass baking dish with shortening or cooking spray.
  • In large bowl, toss apples, peaches and granulated sugar. Pour into baking dish. In same bowl, mix oats, brown sugar, flour and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in walnuts. Sprinkle over fruit.
  • Bake 30 minutes or until topping is golden and fruit is tender. Cool 15 minutes. Serve warm.

Nutrition Facts : Calories 310, Carbohydrate 48 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 36 g, TransFat 0 g

OATMEAL CRISP PEACHES



Oatmeal Crisp Peaches image

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

1 stick unsalted butter, melted, plus more for the pan
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup finely chopped pecans
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
6 peaches (about 1 1/2 pounds), halved and pitted
Ice cream, for serving
Dulce de leche, for serving

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.

EASY PEACH CRISP RECIPE WITH OATS



Easy Peach Crisp Recipe with Oats image

An easy peach crisp recipe with oatmeal and walnut streusel topping and juicy fresh peaches.

Provided by Elien

Categories     Sweet Recipes

Time 1h15m

Number Of Ingredients 15

1.2kg (2 1/2 pounds) ripe peaches
50g (1/4 cup) granulated sugar
2 Tablespoons all-purpose flour
1 Tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla paste or extract
1/4 teaspoon salt
100g (1/2 cup) soft brown sugar
95g (3/4 cup) all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
45g (1/2 cup) rolled oats (or quick oats)
113g (1/2 cup) cold butter, cubed
70g (1/2 cup) chopped walnuts

Steps:

  • Slice the peaches into ½ an inch (1.3cm) slices and add them to a large bowl. Pour over the granulated sugar and toss to coat. Let the peaches sit in the sugar at room temperature for around 30-40 minutes.
  • While the peaches are sitting, begin the crisp topping. In a bowl, whisk flour, brown sugar, spices, and salt together. Add in the cold butter cubes and use your fingers or a pastry cutter to rub it in until you achieve pea-sized pieces. There will be a few dry bits but that's fine. You can also use a food processor for this.
  • Stir the oats and the chopped walnuts into the butter-flour mixture. Set it aside in the refrigerator.
  • Preheat the oven to 350°F(180°C).
  • When the peaches have sat, drain them and reserve some of the juice. You'll need to reserve around ¼ cup of juice. If there is more than that, discard it (or use it in a cocktail perhaps!)
  • Add the peaches back to a bowl and pour over the reserved juice, flour, lemon juice, lemon zest, salt, and vanilla, Toss it all together.
  • Layer the peaches into a baking dish.
  • Crumble over the topping, so that all the peaches are covered.
  • Bake for around 45 minutes until the top is a deep golden brown and the peach juice is bubbling at the edges.
  • Let it cool for around 15 minutes before serving to allow the juices to thicken up. Serve with a scoop of vanilla ice cream. Peach crisp is great served warm, at room temperature, or cold.

Nutrition Facts : Calories 111 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 145 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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