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.
FRESH SUMMER PEACH CRISP
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
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
FRESH PEACH CRISP A LA MODE
This stuff is out of this world! I love the combination of oats, brown sugar, and yummy peaches. Of course it HAS to be topped with vanilla ice cream. I have used fresh and canned peaches, both tasting great. But, if possible, fresh peaches are the best. I usually double the recipe to make a 9x13 pan size. I have gotten so many compliments on this easy dessert. By the way, it is really rich :)
Provided by Delish
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 569.9, Fat 16.5, SaturatedFat 9.9, Cholesterol 40.7, Sodium 148.2, Carbohydrate 104.5, Fiber 3.3, Sugar 77.7, Protein 4.6
JULIA ROBERT'S FRESH PEACH CRISP
Make and share this Julia Robert's Fresh Peach Crisp recipe from Food.com.
Provided by Pixies Kitchen
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Grease 13" by 9" glass baking dish.
- Prepare filling: In large bowl, toss peaches with lemon juice. Add Whisky, granulated sugar, and 1/4 cup brown sugar; toss to coat. Spread mixture in baking dish and dot with 2 tablespoons butter.
- Prepare topping: In large bowl, mix flour, cinnamon, and 1/2 cup brown sugar. With pastry blender, cut in 10 tablespoons butter until coarse crumbs form. Press crumbs together into 1/2-inch clumps; sprinkle over peaches.
- Bake crisp 30-35 minutes or until topping is brown and fruit is hot and bubbly. Cool 20 minutes. Serve warm with frozen yogurt if you like.
Nutrition Facts : Calories 426.5, Fat 17.9, SaturatedFat 11, Cholesterol 45.8, Sodium 131.3, Carbohydrate 61.4, Fiber 3.4, Sugar 40.7, Protein 4.2
JULIA ROBERT'S FRESH PEACH CRISP
Steps:
- Preheat the oven to 350 degrees F. Butter a 13 x 9 x 2-inch baking dish. In a large bowl, toss the peaches together with the lemon juice. Add the whisky, sugar, and brown sugar, and combine well. Spread the mixture on the bottom of the baking dish and dot with small pieces of the butter. To make the topping: In a bowl, stir together the flour, brown sugar, and cinnamon until combined. Add the butter gradually, stirring it in to form a crumbly mixture. Sprinkle it evenly over the peaches. Even though the topping should be evenly distributed, you want a rustic, pebbly look to the top. Cover the dish with foil and bake for 40 minutes. Uncover and bake 5 to 10 minutes more to brown the top. Let cool slightly, then serve warm in bowls, topped with scoops of frozen yogurt.
PEACH CRISP ANY FRESH FRUIT CAN BE SUBSTITUTED
This is my absolute favorite fresh fruit cobbler/crisp. The topping is SO incredible. I recommend doubling the recipe! My mom adapted this recipe from an old Betty Crocker cookbook.
Provided by Monica in PA
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place sliced fruit in greased baking dish.
- Combine all dry ingredients in mixing bowl until crumbly.
- Blend in butter with pastry cutter.
- Place mixture over top of fruit.
- Bake for 30-35 minutes or until golden brown.
- SERVE WARM!
Nutrition Facts : Calories 409.9, Fat 17, SaturatedFat 10.1, Cholesterol 40.6, Sodium 124, Carbohydrate 61.1, Fiber 2.8, Sugar 35.5, Protein 5.1
FRESH FALL PEACH CRISP
I have this recipe of apple crisp and I like it. I have this recipe for apple pie and I like it. I have this recipe for frozen peaches too...I like it too. So how can I get some of all of these in this recipe? Well I did. Hubby says he wants this for dinner and it has to take the place of all of my apple and peach crisp recipes. I hope you will like this every bit as much as we do! I used a package of Recipe #323507 (or follow directions but do not freeze)
Provided by KGCOOK
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Spray a 9 X 9 inch baking dish.
- Drain peaches and reserve 1/2 cup juice.
- Freeze left over juice for another use if desired.
- Mix peaches with 1/2 cup reserved juice, tapioca and 1/4 cup oats.
- Pour into the baking dish and let set for at least 15 minutes.
- In the mean time mix the remaining ingredients,.
- sprinkle evenly over the top of the peaches, if the 15 minutes are up.
- Bake at 350 degrees for 30 minutes.
- Cool on wire rack.
- Adjust seasonings to taste. I like more nutmeg.
Nutrition Facts : Calories 294, Fat 8.5, SaturatedFat 5, Cholesterol 20.3, Sodium 208, Carbohydrate 53.3, Fiber 2.5, Sugar 32.5, Protein 3.2
STREUSEL TOPPED FRESH PEACH CRISP
I love to make this crisp when fresh peaches are in season. It is especially delicious served warm, topped with vanilla ice cream.
Provided by Sue Stone
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350ºF. Lightly grease a 7"x11" baking dish. Set aside.
- 2. Filling: In a large bowl, combine the peaches with the flour, granulated sugar, salt, vanilla, cinnamon, and lemon juice. Gently toss until combined. Spoon into the prepared baking dish.
- 3. Topping: In a small bowl, stir together the brown sugar, flour, oats, cinnamon, salt, and pecans. Add the softened butter and stir with a fork until mixture is crumbly. Sprinkle mixture evenly over the top of the peaches in the baking dish.
- 4. Bake for 45 minutes, or until topping is golden brown and peach mixture is bubbly. Remove from the oven and cool slightly on a wire cooling rack.
- 5. Serve warm topped with vanilla ice cream, if desired.
FRESH PEACH CRISP
A warm and simply delicious fresh fruit dessert that will make your house smell wonderful! This crisp is different (and better, in my opinion) because there are no oats in the topping. Try it with a scoop of vanilla ice cream! For best results, use large, fresh, tree ripened, locally grown peaches. (Note: Prep time is...
Provided by Tere Gill
Categories Fruit Desserts
Time 2h
Number Of Ingredients 10
Steps:
- 1. Lightly butter an 8"x8" glass or stoneware casserole; set aside until needed.
- 2. In a large bowl, mix together 1/4 cup brown sugar, 1/4 teaspoon cinnamon and one teaspoon lemon juice.
- 3. Wash, peel and pit peaches, then slice peaches into the brown sugar mixture; gently toss to combine.
- 4. Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
- 5. In a medium bowl, combine flour, white sugar, salt and baking powder.
- 6. Add 1/2 beaten egg to flour mixture and combine with a fork or pastry blender until it resembles very coarse cornmeal with lumps the size of large peas. (This takes some patience. If it is too sticky, you will need to use your fingers to break it into small pieces for the crust; it will work.)
- 7. Pour peaches into prepared dish and sprinkle evenly with flour mixture.
- 8. In a small bowl, mix together remaining 1/4 cup brown sugar and 1/4 teaspoon cinnamon.
- 9. Sprinkle evenly over the top of the flour mixture.
- 10. Drizzle evenly with melted butter.
- 11. Bake at 350 degrees F for 1 hour.
- 12. Remove from oven and cool for 15 minutes before serving.
- 13. Cover (no aluminum foil!) and refrigerate leftovers.
- 14. Recipe may be doubled for a 9"x13" dish.
FRESH PEACH CRISP
I let the fresh peaches set in the fridge overnight so the sugar could work its magic. And magical they were! The orange juice with the peaches is a great combo. And the topping gets nice and crisp. Super easy to prepare and yummy!
Provided by Judy Richardson Butz
Categories Pies
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. In a large Ziploc bag add the peeled sliced peaches with the sugar and let set 2 hours or overnight in ice box.
- 2. In an oblong baking dish add peaches and orange juice and first cinnamon. Then go to the topping step.
- 3. In a large bowl add the flour and sugars and cinnamon and oatmeal and salt and melted butter. Mix with mixer until crumbly. With a large spoon or measuring cup add the crumbled mixture to peaches a little at a time until all the peaches are covered.
- 4. Bake at 350 degrees for 25 to 35 minutes until brown and bubbly.
FRESH FALL PEACH CRISP
I have this recipe of apple crisp and I like it. I have this recipe for apple pie and I like it. I have this recipe for frozen peaches too...I like it too. So how can I get some of all of these in this recipe? Well I did. Hubby says he wants this for dinner and it has to take the place of all of my apple and peach crisp recipes. I hope you will like this every bit as much as we do! I used a package of Vivian's Frozen Peaches (or follow directions but do not freeze)
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Spray a 9 X 9 inch baking dish.
- Drain peaches and reserve 1/2 cup juice.
- Freeze left over juice for another use if desired.
- Mix peaches with 1/2 cup reserved juice, tapioca and 1/4 cup oats.
- Pour into the baking dish and let set for at least 15 minutes.
- In the mean time mix the remaining ingredients,.
- sprinkle evenly over the top of the peaches, if the 15 minutes are up.
- Bake at 350 degrees for 30 minutes.
- Cool on wire rack.
- Adjust seasonings to taste. I like more nutmeg.
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