Peach Oatmeal Crisp Food

PEACH OATMEAL CRISP

Steps:

• Preheat the oven to 375 degrees.
• Bring a large pot of water to a boil. Cut an "x" into the bottom of each peach, then place the peaches in the boiling water for a minute. Carefully remove the peaches one at a time with a big spoon, placing them in a large bowl of ice water. Pull the skin off each peach. (It will come off easily if the peaches are ripe.)
• Slice the peaches into 1/4 inch thick sections, and place them in a large bowl. Add the remaining filling ingredients (gluten-free flour, salt, and maple syrup). Stir to coat.
• Place the filling in a 9 by 9 inch pan and bake for 20 minutes.
• Meanwhile, prepare the crisp topping by mixing together the oats, cornmeal, walnuts, coconut, maple syrup, cinnamon, salt, and coconut oil in the large bowl that you used for the filling ingredients.
• After the filling has been in the oven for 20 minutes, remove the pan from the oven. Cover the fruit evenly with the crisp topping and return the pan to the oven. Bake for another 15 minutes, or until the topping begins to brown.
• Cool on a wire rack. Serve warm, or chill in the refrigerator for later.

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 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.

PEACH CRISP

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.

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.

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.

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.

PEACH CRISP

Steps:

• Preheat oven to 375-degrees F.
• Spray a 11 x 9-inch pan with Pam (or grease pan).
• To prepare filling combine first 4 ingredients (peaches - almond extract) in a large bowl, crushing peaches to help release juices. In a small cup or bowl combine 3 tablespoons of the juice with cornstarch. Stir cornstarch mixture into peaches. Pour mixture into prepared dish.
• To prepare topping, combine first 7 ingredients (oatmeal - ginger) in a large bowl. Cut in butter with two knives or pastry blender. Stir in vanilla and almonds (if using).
• Sprinkle topping over peaches, pressing down slightly.
• Bake for 45-50 minutes or until topping is brown and peaches bubbly.

FRESH PEACH CRISP A LA MODE

Steps:

• Preheat oven to 300.
• Combine crust ingredients; divide in half. Press half into bottom and sides of 8x8 baking pan; set aside. (Save other half of mixture for topping!)
• In saucepan, combine sugar and cornstarch. Add water and bring to a boil, stirring constantly until mixture thickens and becomes clear. Stir in vanilla.
• Pour sugar mixture evenly over peaches.
• Top with remaining half of crumb mixture.
• Bake at 300 for 1 hour or until bubbly.
• Top servings with plenty of vanilla ice cream or whipped cream.