Oatmeal Crisp Peaches Recipes

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.

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.

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.

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.