Peach Almond Crisp Simple And Lite Food

PEACH ALMOND CRISP

Steps:

• In a food processor, combine the first seven ingredients. Cover and process until crumbly; set aside., Place peaches in an 11x7-in. baking dish coated with cooking spray; drizzle with orange juice concentrate. Sprinkle with almond mixture. Bake at 400° for 20-25 minutes or until topping is golden brown. Serve warm with ice cream if desired.

PEACH-ALMOND CRISP

Steps:

• Preheat oven to 400 degree F.
• For topping, stir together brown sugar, rolled oats, 1/2 cup of the flour, and the 3 tablespoons granulated sugar in a medium mixing bowl. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in almonds.
• For filling, stir together remaining flour, the 1/3 cup granulated sugar, the cinnamon, nutmeg, and ginger in a large mixing bowl. Add the peach slices and peach nectar or orange juice. Toss gently to coat.
• Transfer filling to an ungreased 3-quart rectangular baking dish. Sprinkle topping over the filling. Bake in preheated oven for 30 to 35 minutes or until fruit slices are tender and the topping is golden. Serve warm or at room temperature with ice cream.

PEACH ALMOND CRISP (SIMPLE AND LITE)

Steps:

• Preheat oven to 350F degrees.
• Peaches:.
• If frozen, thaw just half way, so that the peaches are still partially frozen. I like to use my frozen peaches but fresh peaches may be used.
• Empty peaches and their juice into a 6 cup casserole, set aside.
• In a small bowl, mix together rolled oats, almonds, splenda brown sugar mix and mix well; drizzle honey over mixture and stir through.
• Spread rolled oats mixture evenly over peaches in casserole.
• Bake in 350f degree oven for 45 minutes, until topping is well browned and crisp.
• Depending on your peaches, this crisp is not sweet, just the way we like it; if you prefer your crisp sweeter add a couple of tablespoons of brown sugar mix to your peaches.

ALMOND PEACH CRISP

Steps:

• Heat the oven to 375.
• Butter a 9" square baking pan.
• Combine the flour, 1/2 cup of the sugar, 1/4 tsp.
• of the nutmeg and the salt.
• Cut in the butter until the mixture is crumbly.
• Mix in almonds.
• Refrigerate.
• Peel the peaches and slice.
• Toss sliced peaches with the lemon juice, remaining 1/2 cup sugar and 1/4 tsp nutmeg, the cornstarch and almond extract.
• Put the peach mixture in the prepared pan and sprinkle crumb topping on top.
• Bake until top is golden and juices are bubbling, about 45 minutes.
• Serve warm or cold.

BLUEBERRY PEACH ALMOND CRISP

Steps:

• Heat oven to 350 degrees.
• In 8-inch square (1 1/2-quart) baking dish, combine peaches and lemon juice; toss gently. Stir in blueberries, 3 T flour and sugar; toss with peaches.
• In small bowl, combine all topping ingredients except margarine. with fork or pastry blender, cut in margarine until crumbly. Sprinkle over fruit.
• Bake at 350 for 30 minutes or until golden brown and bubbly. If desired, serve with light frozen whipped topping, thawed.