PEACH CRISP WITH OATMEAL-WALNUT TOPPING
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
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
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
WALNUT APPLE-PEACH CRISP WITH CINNAMON-BROWN SUGAR CRUMBLE
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
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
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.
EASY PEACH CRISP RECIPE WITH OATS
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
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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