PEACH CRISP
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
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
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.
MOM'S PEACH CRISP
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
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 (LIGHT)
Adapted from an old newspaper clipping and posted here for safekeeping. This is a light, "guilt free" version of peach crisp. Next time I make this, I want to try sweetening the peaches with agave nectar but would still use brown sugar in the topping.
Provided by coconutty
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- For peach mixture:.
- In a bowl, combine peaches, sugar, spice and cornstarch plus a little water (if peaches are dry).
- For topping:.
- In another bowl, combine flour, butter and brown sugar.
- Place peach mixture in baking dish.
- Sprinkle with topping.
- Bake for 20-25 minutes.
- Enjoy!
Nutrition Facts : Calories 112.8, Fat 2.2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 17.4, Carbohydrate 23.7, Fiber 1.6, Sugar 19.2, Protein 1.2
FRESH PEACH CRISP
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
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.
More about "peach crisp light recipes"
PEACH CRISP {HEALTHY PEACH CRISP WITH OATMEAL} – …
From wellplated.com
4.8/5 (37)Calories 392 per servingCategory Dessert
- Place rack in center of 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, with a slotted spoon or tongs to protect your fingers, gently lower half of the peaches into the water. (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, in which case, my apologies and you deserve an extra serving of the finished peach crisp!)
- 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, heat the butter and oil over medium heat, until the butter melts. 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.
PEACH CRISP - ONCE UPON A CHEF
From onceuponachef.com
Cuisine SouthernTotal Time 1 hrCategory DessertsCalories 439 per serving
PEACH CRISP - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
PEACH-BLUEBERRY CRISP RECIPE | COOKING LIGHT
From cookinglight.com
HEALTHY PEACH CRISP RECIPE - FIT AS A FIDDLE LIFE
From fitasafiddlelife.com
60 FRESH PEACH RECIPES | COOKING LIGHT
From cookinglight.com
EASY AND FAST PEACH CRISP RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE EASIEST PEACH CRISP RECIPE! - LITTLE SPOON FARM
From littlespoonfarm.com
BROWNED BUTTER PEACH CRISP RECIPE | COOKING LIGHT
From cookinglight.com
PEACH CRISP RECIPE - FRESH PEACH DESSERT - HOSTESS AT HEART
From hostessatheart.com
PEACH CRISP FOR TWO RECIPE - THE SPRUCE EATS
From thespruceeats.com
PEACH CRISP RECIPE (WITH FRESH OR FROZEN PEACHES) | KITCHN
From thekitchn.com
PEACH CRISPS AND CRUMBLES RECIPES
From allrecipes.com
PEACH CRISP RECIPE | EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love