Cinnamon Vanilla Granola Peach Crisp Food

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.

CINNAMON VANILLA GRANOLA

Steps:

• 1. Combine old fashioned oats, quick oats, pecans and wheat germ in a large bowl. 2. Combine maple syrup, oil, vanilla, cinnamon and nutmeg in a small bowl. Pour over oat mixture, stirring to coat. 3. Spread mixture evenly on greased baking sheet. 4. Bake at 300°F for 50 to 60 minutes, stirring every 15 minutes, until oats are toasted. 5. Remove from oven and stir in dried fruit. Cool in pan on wire rack. Store in airtight container.
• To make yogurt parfaits, layer 6 ounces vanilla yogurt, ½ cup mixed fresh or frozen fruit and ¼ cup granola.

CINNAMON PEACH CRISP

Steps:

• Preheat the oven to 375 degrees F. Combine the oats, granola, 3 tablespoons of the flour, and the brown sugar in a bowl. Mix well. Add the butter to the bowl and mix well with a fork until the mixture is crumbly. Set aside. Place half of the sliced peaches in the bottom of an 8x8-inch baking pan. Sprinkle the peaches with the remaining flour then top with half of the crumbly oat mixture. Top with the remaining peach slices and the rest of the crumbly oats. Sprinkle the crumble topping with the cinnamon and then drizzle the melted butter evenly over all. Place the peach crisp in the oven and bake at 375 degrees F for 30 minutes or until the top is lightly browned and the peach filling is bubbly. Serve warm. Store leftovers in a covered container in the refrigerator. Reheat before serving for best results.

3-INGREDIENT PEACH CRISP WITH GRANOLA TOPPING

Steps:

• Preheat oven to 375°F. Slice peaches, leaving skin on, into 1/3" wedges; discard pits (you should have about 6 cups sliced fruit).
• Toss fruit, brown sugar, and salt in baking dish. Bake fruit until juices are bubbling and most of the liquid is evaporated, 35-40 minutes.
• Meanwhile, toss granola with oil in a medium bowl.
• Sprinkle granola over fruit, then continue to bake until warmed through and golden brown, 7-10 minutes. Let cool 5 minutes before serving.

HEAVENLY PEACH CRISP IN THE CROCK POT

Steps:

• Spray slow cooker with nonstick cooking spray.
• Combine all ingredients, EXCEPT 1/3 cup granola in slow cooker.
• Sprinkle 1/3 cup granola on top.
• Cook on LOW 4-6 hours.
• Serve with ice cream!

EASY PEACH CRISP FOR TWO

Steps:

• Mix all filling ingredients together and put in small casserole dish.
• For topping, mix flour, brown sugar and oats together and spoon evenly on top of filling.
• Lay thin slices of butter on top of topping mixture.
• Bake 350 degrees for 30 minutes.

QUICK PEACH CRISP

Steps:

• Place the sliced peaches in microwave safe bowl, sprinkle lightly with cinnamon sugar and microwave for 20 to 30 seconds until warm.
• Scoop the frozen yogurt into individual serving dishes, spoon the warmed peaches over and sprinkle with granola. Enjoy!