Easy Peach Crisp I Food

EASY PEACH CRISP I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour canned peaches into a 9x13 inch baking pan; make sure juices cover peaches, if not add a small amount of water to just cover fruit. Mix peaches with 1/2 cup of the sugar and sprinkle cinnamon to taste into mixture.
• Sprinkle dry cake mix evenly over top of peach mixture. Poke holes into cake mix to allow juice through. Cut stick of margarine into small pats, placing randomly over the top. Sprinkle with the remaining 1/2 cup of sugar and a light dusting of cinnamon.
• Bake in preheated oven for 25 to 30 minutes, or until the juice mixture is bubbly and the top of the cake mix topping is crusty and golden brown.

EASY PEACH CRISP

Steps:

• NOTE: If you only have plain instant oat packets, just add the cinnamon and nutmeg to your taste.
• Preheat the oven to 425*. Lightly butter an 8x8 baking dish.
• Place the peaches in the dish. Mix together the oats, flour, nuts, and butter until crumbly. Sprinkle over the peaches.
• Bake for 15 minutes or until golden brown.
• Let cool slightly and serve with ice cream.

PEACH CRISP

Steps:

• Preheat oven to 350 degrees F.
• Combine all of the filling ingredients in a large bowl and gently mix.
• Pour the filling ingredients into a 9 by13-inch baking pan and set aside while making the topping.
• In a bowl combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg. Cut in the butter until the mixture resembles large peas. Stir in the egg. Distribute the topping evenly over the peaches in the baking pan. Bake for 40 minutes.

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.

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

Steps:

• 1. Preheat oven 375 degrees
• 2. Prepare your choice of fruit mixture as indicated in ingredients list. Cover bottom of buttered cake pan with mixture.
• 3. Combine flour, oats, brown sugar, cinnamon, nutmeg and salt together in bowl. Cut butter in dry ingredients until mixture is crumbly. Sprinkle topping over fruit and bake in a moderate oven. Serve warm, plain or with whipped or ice cream. Square pan: 8 inch or 6 cups. Cooking time: About 30 minutes. Yield: 6 to 8 servings.

FRESH PEACH CRISP

Steps:

• Preheat the oven to 350°F. Grease a 9x9 baking dish with baking spray or butter, set aside.
• Place the peaches in a large bowl and toss with the sugar until coated. Let the bowl sit at room temperature for 15 minutes.
• While the peaches are resting, make the topping. In a medium-sized bowl, stir together the brown sugar, flour, oats, cinnamon, nutmeg, and salt until combined.
• Add the butter to the small and toss with the flour mixture so the pieces of butter are coated.
• Using your hands or a pastry cutter, work the mixture until it resembles wet clumpy sand. Any pieces of butter should be about the size of a pea or less. Place this in the fridge until you are ready to assemble the crisp.
• Drain the peaches over a large bowl to catch the juice. Take ¼ cup of the juice and place it back in the original large bowl. Whisk the cornstarch, vanilla, cinnamon, and salt with the peach juice until smooth.
• Add the peaches back in the bowl and toss with the sauce.
• Pour the peach mixture into the prepared baking dish. Add the topping. Bake for 40-50 minutes until bubbly and golden brown on top. Let stand for at least 15 minutes before serving.