Peach Crisp Food

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FRESH PEACH CRISP



Fresh Peach Crisp image

I read the suggestions and comments in the reviews when I tried this recipe that I adopted from the RecipeZaar account in February 2005. Instead of all the flour, sugar, and cinnamon going into the topping, I increased the amounts of each and mixed some with the peaches. (Originally the recipe called for 1 cup each flour and (white) sugar and only 1/2 teaspoons cinnamon. I like cinnamon.) The result was a dessert with a nice consistency, not runny, and with the sweetness distributed throughout, not just in the topping. This fruity dessert is great served warm with vanilla ice cream.

Provided by GrandmaIsCooking

Categories     Pie

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

6 cups fresh peaches, peeled, sliced fresh
2 teaspoons cinnamon, ground (divided)
1 1/2 cups all-purpose flour (divided)
1/4 teaspoon salt
1 1/2 cups light brown sugar, firmly packed (divided)
1/2 cup butter, softened

Steps:

  • Place sliced peaches in a mixing bowl.
  • Mix together 1/2 cup of the flour, 1/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl.
  • Place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside.
  • Combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
  • Sprinkle mixture evenly over peaches in dish.
  • Bake in a preheated 375 degree (Fahrenheit) oven for 45 minutes or until golden brown.
  • Spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream.

PEACH CRISP



Peach Crisp image

Anne Burrell says her Peach Crisps, from Secrets of a Restaurant Chef on Food Network, make everyone feel special; they're best served hot with ice cream.

Provided by Anne Burrell

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 17

5 large ripe peaches, pitted and cut into chunks
1 lemon, zested and juiced
3 tablespoons all-purpose flour
1/4 cup tightly packed brown sugar
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup golden raisins
Pinch kosher salt
1 1/4 cups all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup sugar
1 1/4 stick cold unsalted butter, cut into pea sized pieces
1/2 cup sliced almonds
Pinch kosher salt
1 to 2 tablespoons cold water
Special equipment: 6 (6-ounce) ramekins

Steps:

  • Preheat the oven to 350 degrees F.
  • For the filling:
  • Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins.
  • For the topping:
  • Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.
  • Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.
  • Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

MOM'S PEACH CRISP



Mom's Peach Crisp image

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

4 cups sliced fresh peaches
½ cup all-purpose flour
½ cup brown sugar
½ cup cold butter
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup rolled oats

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

PEACH CRISP



Peach Crisp image

Provided by Food Network

Categories     dessert

Time 1h

Number Of Ingredients 13

8 cups fresh sliced peaches (free stone peaches)
2 tablespoons fresh lemon juice
1/4 cup sugar
2 teaspoons flour
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
Dash of fresh grated nutmeg
3/4 cup chilled unsalted butter, cut into 1/2-inch pieces
1 large egg

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.

PEACH CRISP



Peach Crisp image

A hearty serving of this sweet and tart peach crisp is a mouthwatering way to end one of Mom's meals. With the comforting crust, fruit filling and crunchy topping, this dessert is as lovely as it is delicious.-Dianne Esposite, New Middletown, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 13

1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
FILLING:
2 cans (15-1/4 ounces each) sliced peaches
1 cup sugar
1/4 cup cornstarch
TOPPING:
1-1/2 cups old-fashioned oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
5 tablespoons cold butter, cubed

Steps:

  • Preheat oven to 350°. In a large bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake until lightly browned, about 15 minutes. , Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from the heat; stir in peaches. , Pour over crust. For topping, combine oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake until golden brown and bubbly, 25-30 minutes.

Nutrition Facts : Calories 596 calories, Fat 20g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 239mg sodium, Carbohydrate 101g carbohydrate (72g sugars, Fiber 3g fiber), Protein 4g protein.

PEACH CRISP



Peach Crisp image

Categories     Fruit     Dessert     Bake     Quick & Easy     Peach     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 10

1 cup sugar
1/2 cup all-purpose flour
1/2 cup granola without dried fruit
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
3 pounds peaches, peeled and sliced 3/4 inch thick (see cooks' note for mountain jam, page 122)
1/4 cup fresh orange juice
Accompaniment:vanilla-bean ice cream

Steps:

  • Preheat oven to 375°F.
  • Stir together sugar, flour, granola, spices, and salt in a bowl, then work in butter with a pastry blender or your fingertips until mixture forms small clumps.
  • Spread peaches in a lightly buttered 13- by 9-inch (2 1/2- to 3-quart) baking dish. Toss peaches with juice and top with crumb mixture.
  • Bake in middle of oven until topping is golden and peaches are tender, 35 to 40 minutes. Cool slightly and serve warm.

PEACH CRUMBLE



Peach Crumble image

For an even sweeter summer, take advantage of the season's perfectly ripe peaches.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h20m

Number Of Ingredients 9

2 pounds peaches or nectarines, cut into 1/2-inch wedges (6 cups)
3/4 cup granulated sugar
1 tablespoon lemon juice
4 teaspoons cornstarch
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1/4 cup light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt

Steps:

  • Preheat oven to 375 degrees. Make the filling: Combine peaches, granulated sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish.
  • Make the topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling.
  • Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.

Nutrition Facts : Calories 283 g, Fat 9 g, Fiber 3 g, Protein 3 g, SaturatedFat 5 g

FRESH SUMMER PEACH CRISP



Fresh Summer Peach Crisp image

I love the flavor of toasted oats...and combined with juicy peaches and cinnamon in a warm crisp, it's the ultimate comfort food. I have also made this recipe using half peaches and half apples...just as delicious!

Provided by MMers

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

6 cups peaches, peeled and sliced (or canned peaches can be used)
1 tablespoon lemon juice
1/4 cup liquid honey
1 cup all-purpose flour
1 cup rolled oats
1/3 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup soft butter

Steps:

  • Place peaches in a 9 inch square pan.
  • Sprinkle with lemon juice and then drizzle with honey.
  • In medium bowl, mix together remaining ingredients using a pastry blender or fork.
  • Sprinkle mixture evenly over peaches.
  • Bake in preheated 375 degree oven for 35-40 minutes or until top is golden brown.

Nutrition Facts : Calories 413.6, Fat 16.9, SaturatedFat 10, Cholesterol 40.7, Sodium 140.3, Carbohydrate 63.8, Fiber 4.4, Sugar 36.7, Protein 5.6

CINNAMON-OAT PEACH CRISP



Cinnamon-Oat Peach Crisp image

This dead-simple oat topping can be repurposed for any stone fruit as it comes into season this summer or for pears and apples in fall.

Provided by Bryan Furman

Categories     Bon Appétit     Dessert     Cobbler/Crumble     Fruit     Peach     Oat     Cinnamon     Quick & Easy     Summer     Vegetarian

Yield 8 servings

Number Of Ingredients 9

5 lb. medium peaches (about 12), peeled, sliced 1/2" thick
2/3 cup granulated sugar
2 Tbsp. plus 1 cup all-purpose flour
2 cups old-fashioned oats
2/3 cup (packed) light brown sugar
4 tsp. ground cinnamon
1 tsp. kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
2 pints vanilla ice cream

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.

PEACH CRISP



Peach Crisp image

Juicy, ripe peaches star in this easy-to-make dessert, but you can also substitute other stone fruits like nectarines or plums -- or even combine several.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h10m

Number Of Ingredients 13

1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup canola oil
2 tablespoons water
1/3 cup coarsely chopped almonds
3 1/2 pounds ripe peaches (about 11 medium peaches)
1 tablespoon fresh lemon juice
2 tablespoons all-purpose flour
1/4 cup sugar
Vanilla ice cream, (optional)

Steps:

  • For the topping: Preheat the oven to 375 degrees with rack in the middle position. In a large bowl, whisk together flour, oats, sugar, cinnamon, and salt. Stir in oil and water until blended. Topping will look like clumpy wet sand. Stir in almonds and set aside.
  • For the filling: In a large saucepan of boiling water, working in batches, blanch peaches for 1 minute. Remove them with a slotted spoon and transfer to a bowl of cold water. When cool enough to handle, peel off skin. Halve, pit, and cut peaches into 1/2-inch wedges.
  • In a medium bowl, mix together peaches, lemon juice, flour, and sugar. Place filling in an 8-inch square baking pan. Sprinkle topping evenly over peaches. Bake until the topping turns a deep, golden brown and the filling is bubbling around the edges, 30 to 35 minutes. Serve warm or at room temperature with vanilla ice cream, if desired.

Nutrition Facts : Calories 364 g, Fat 13 g, Fiber 6 g, Protein 6 g

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