Easy Peach Crisp With Oatmeal Crumble Food

PEACH CRISP

Steps:

• Place rack in the center of the oven and preheat to 375 degrees F. Lightly coat a 9x9-inch casserole dish with nonstick spray.
• To quickly and easily peel the peaches, bring a very large pot with enough water to cover the peaches to a boil. While the water comes to a boil, prepare an ice bath by placing several generous handfuls of ice cubes in a large bowl and then filling it with cold water.
• With a small, sharp knife, score the bottom of the peaches with an "X." Once the water is boiling, gently lower half of the peaches into the water with a slotted spoon or tongs to protect your fingers. (You want to add the peaches in two batches so that the water temperature does not rapidly drop.) Boil for 1 minute.
• With the spoon, remove peaches from the water and plunge into the ice bath to stop the cooking. The skins can now be easily slipped off with your fingers. Repeat with remaining peaches. (Every now and then, you'll get a stubborn peach that still won't peel and have to use a knife.)
• Cut the peeled peaches into thick, 3/4-inch wedges (about 8 per peach, depending on the size). Place the wedges in a medium bowl and stir in the honey, flour, lemon zest, vanilla extract, and nutmeg. Set aside while you make the topping.
• Prepare the topping: In a medium saucepan, melt the butter and oil over medium heat. Whisk in the brown sugar and granulated sugar until blended (The oil and butter will still be a little separate from the sugar, but the sugar should not have any lumps). Once combined, sprinkle in the oats, white whole wheat flour, cinnamon, and salt. Switch to a rubber spatula and fold to combine, stirring until the ingredients are evenly moistened. The mixture will be a little crumbly. Last, stir in the almonds.
• Give the peach filling mixture a few additional stirs, then transfer it to the prepared baking dish, along with any juices that have collected in the bowl. Sprinkle the topping evenly over the fruit.
• Place the crisp in the oven and bake for 20 minutes, then remove it from the oven and lightly cover it with aluminum foil to protect it from over-browning. Return to the oven and bake for an additional 10-15 minutes or until the topping is lightly golden and the filling is hot and bubbly. Remove, let cool, then serve warm topped with ice cream or Greek yogurt.

OATMEAL CRISP PEACHES

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 WITH OATMEAL CRUMBLE

Steps:

• In a large bowl, add the sliced peaches, sugar, tapioca, lemon zest, lemon juice and almond extract. Toss to combine and let stand for 15 minutes to soften the tapioca. (See Notes on peeling the peaches)
• Preheat the oven to 350°F and butter a 3-quart ovenproof baking dish. Set a wire rack in a baking sheet and reserve. (See Notes)
• In another bowl, add the oats, flour, brown sugar, salt, nutmeg and nuts. Combine thoroughly.
• Using 2 forks or a pastry blender, incorporate the butter into the dry ingredients to a crumbly consistency. Set aside.
• Add the peaches to the prepared baking dish, sprinkle the topping evenly over the top of the peaches. Set the dish on the wire rack and transfer to the lower third of the preheated oven. Bake for 40-45 minutes or until the topping is lightly browned and the juices begin to bubble at the edges.
• Remove from the oven and allow to cool for 15 minutes. Serve with vanilla ice cream.

CINNAMON-OAT PEACH CRISP

Steps:

• Toss peaches, granulated sugar, and 2 Tbsp. flour in a large bowl to combine. Let sit, tossing occasionally, 30 minutes.
• Place a rack in center of oven; preheat to 350°F.
• Meanwhile, whisk oats, brown sugar, cinnamon, salt, and remaining 1 cup flour in a large bowl to combine. Using an electric mixer on low speed, gradually add butter. Once it has all been added, increase speed to medium-high and beat until dry ingredients are incorporated (there should be no dry bits left in the bowl), about 3 minutes.
• Scrape peaches and any juices into a 13x9" baking dish. Evenly scatter oat topping over peaches and bake crisp until peaches are soft, fruit juices are bubbling, and topping is a deep golden brown, 60-70 minutes. Transfer baking dish to a wire rack and let crisp cool 1 hour.
• Divide among bowls and top with large scoops of ice cream.

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.

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.

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 RECIPE WITH OATS

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.

SIMPLE PEACH CRISP

Steps:

• Cut peaches into 3/4-in. pieces; place into two 10-oz. custard cups. Combine the oatmeal, flour and butter; sprinkle over peaches. Place custard cups on a baking sheet. Bake at 425° for 12-15 minutes or until topping is 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.