Peach Almond Crunch Recipes
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 ALMOND CRISP
"This is delectable with any stone fruit, but especially peaches. It makes eight servings, though six people will dispatch it faster than you can blink." -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a food processor, combine the first seven ingredients. Cover and process until crumbly; set aside., Place peaches in an 11x7-in. baking dish coated with cooking spray; drizzle with orange juice concentrate. Sprinkle with almond mixture. Bake at 400° for 20-25 minutes or until topping is golden brown. Serve warm with ice cream if desired.
Nutrition Facts : Calories 193 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 33mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 3g fiber), Protein 4g protein.
EASY PEACH CRISP WITH OATMEAL CRUMBLE
Celebrate the fuzzy peach! Bake this Easy Peach Crisp with Oatmeal Crumble. Sweet, juicy fresh peaches, a tangy bit of lemon juice, a grating of nutmeg and a buttery oatmeal topping. Pure bliss!
Provided by Pat Nyswonger
Categories Desserts
Time 1h15m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 501 calories, Carbohydrate 78 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 21 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 252 milligrams sodium, Sugar 55 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
PEACH-ALMOND CRISP
Make and share this Peach-Almond Crisp recipe from Food.com.
Provided by AZPARZYCH
Categories Low Protein
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degree F.
- For topping, stir together brown sugar, rolled oats, 1/2 cup of the flour, and the 3 tablespoons granulated sugar in a medium mixing bowl. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in almonds.
- For filling, stir together remaining flour, the 1/3 cup granulated sugar, the cinnamon, nutmeg, and ginger in a large mixing bowl. Add the peach slices and peach nectar or orange juice. Toss gently to coat.
- Transfer filling to an ungreased 3-quart rectangular baking dish. Sprinkle topping over the filling. Bake in preheated oven for 30 to 35 minutes or until fruit slices are tender and the topping is golden. Serve warm or at room temperature with ice cream.
Nutrition Facts : Calories 265.8, Fat 11.2, SaturatedFat 5.2, Cholesterol 20.3, Sodium 72, Carbohydrate 40.5, Fiber 2.8, Sugar 29.3, Protein 3.5
PEACH & ALMOND CRUNCH
One of the quickest desserts we have, and one of our favourites. A simple take on crème brulée
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Treat
Time 13m
Number Of Ingredients 4
Steps:
- Heat grill to high. Stone and slice the peaches. Place the biscuits in a plastic food bag and crush with a rolling pin. Arrange the peaches and the crumbled biscuits in the bottom of an ovenproof dish. Spoon over the crème fraîche, smooth with a knife so the peaches are entirely covered, then sprinkle over enough sugar to cover the crème fraîche. Place the dish under the grill for 3 mins or until the sugar has caramelised.
Nutrition Facts : Calories 326 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 37 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.21 milligram of sodium
More about "peach almond crunch recipes"
PEACH ALMOND CRISP - BUDGET BYTES
From budgetbytes.com
Estimated Reading Time 3 mins
- Wash the peaches, remove the pit and dice into one inch pieces. Place the peach chunks in the bottom of a glass casserole dish (8×8 inch works well, a glass pie dish will also work).
- Preheat the oven to 375 degrees. Sprinkle the lemon juice, corn starch, almond extract and sliced almonds over the peach chunks. Stir the mixture until the peaches are well coated.
- In a separate bowl, combine the flour, oats, brown sugar, cinnamon and salt. Stir until they are well mixed and no chunks of brown sugar remain.
- Mix the room temperature butter into the mixed dry ingredients until it is evenly incorporated. Your hands will work best for this job. I simply “squish” the butter into the dry ingredients over and over and over until it is all mixed.
GLUTEN-FREE PEACH CRISP RECIPE - COOKIE AND KATE
From cookieandkate.com
4.8/5 Estimated Reading Time 4 mins
- To prepare the filling: In a 9 by 9-inch baking dish, mix together the sliced peaches, honey, arrowroot starch, vanilla and cinnamon.
- To prepare the topping: In a medium mixing bowl, stir together the oats, almond meal, sliced almonds, coconut sugar, ginger and salt. Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout, adding up to 1 more tablespoon of yogurt if it seems dry.
- Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for about 30 minutes, or until the filling is bubbling around the edges and the top is lightly golden.
PEACH CRISP W/ ALMONDS {EASY + YUMMY} | TWO PEAS & …
From twopeasandtheirpod.com
Estimated Reading Time 4 mins
- In a large bowl, combine sliced peaches with the flour, sugar, corn starch, and vanilla. Gently stir and pour into prepared dish.
- In a separate large bowl, combine the oats, brown sugar, flour, salt, and cinnamon. Stir until well combined and the brown sugar clumps are broken down. Add the butter pieces and mix in with your hands until you have a crumbly mixture. Stir in the chopped almonds. Evenly sprinkle the crisp topping over peaches.
- Bake for 30-35 minutes until the topping is golden brown and the crisp is bubbling. Remove from the oven, place on a wire rack, and cool for 15 minutes before serving. Serve with ice cream, if desired.
PEACH CRISP - ONCE UPON A CHEF
From onceuponachef.com
5/5 (112)Category DessertsCuisine SouthernTotal Time 1 hr
- Make the peach filling: In a large bowl, combine the peaches, lemon juice, granulated sugar, cornstarch, vanilla, and salt. Mix well to coat the peaches evenly.
- Make the streusel topping: In a medium bowl, mix together the brown sugar, flour, oats, pecans, cinnamon, nutmeg and salt, using your fingers to rub out any lumps of brown sugar. Add the soft butter and mix with a spoon until the mixture is crumbly (go ahead and use your hands if it's easier).
- Transfer the peaches to the prepared baking dish and press into an even layer. Sprinkle the streusel evenly over top. Bake the crisp for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool for at least 20 minutes before serving.
PEACH-ALMOND CRISP | BETTER HOMES & GARDENS
From bhg.com
- Preheat oven to 400 degree F. For topping, stir together brown sugar, rolled oats, 1/2 cup of the flour, and the 3 tablespoons granulated sugar in a medium mixing bowl. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in almonds.
- For filling, stir together remaining flour, the 1/3 cup granulated sugar, the cinnamon, nutmeg, and ginger in a large mixing bowl. Add the peach slices and peach nectar or orange juice. Toss gently to coat.
PEACH ALMOND CRISP RECIPE | NO CALORIE SWEETENER & …
From splenda.ca
Cuisine PiesCategory Splenda® Brown Sugar BlendServings 8Total Time 45 mins
NO-BAKE PEACH & ALMOND CRISP | FOODLAND
From foodland.ca
4.3/5 (3)Total Time 20 mins
- Place large cast iron or other oven-proof skillet on barbecue or stove-top over medium-high heat. Add butter to skillet and when melted, add the peaches in a single layer and cook 4-5 min. until beginning to soften and brown in spots. Flip the peaches and cook another 4-5 min. or until softened.
- Turn off heat; drizzle peaches with honey and sprinkle with nutmeg and almonds. Stir to combine and coat the peaches.
- Remove from heat, sprinkle with granola to create the crisp topping. Divide immediately among 4 plates, and top each with 1/4 cup (60 mL) of vanilla yogourt.
PEACH, BLACKBERRY AND ALMOND CRISP RECIPE - LOS …
From latimes.com
Estimated Reading Time 7 mins
- Prepare the coals without starter fluid in a chimney starter: For a 4-quart (10-inch) Dutch oven, you will need 27 coals hot enough to have formed a thin coating of white ash over the surface of each coal.
- Combine the peaches and blackberries in the Dutch oven, and toss with 2 tablespoons maple syrup, the almond extract and orange zest.
- Separately, combine the flour, oats, almond meal, nutmeg, cinnamon and salt. Stir in the softened butter, then the remaining maple syrup, until you have a crumbly mixture. Sprinkle the crumble over the fruit, then cover with the lid.
- Place the oven over nine of the hot coals (evenly spaced), and evenly space 18 coals over the lid. Cook until the crumble topping is a rich golden color and the fruit is soft, 15 to 20 minutes. Serve immediately.
PEACH ALMOND CRISP WITH GINGERSNAPS - AROUND MY …
From aroundmyfamilytable.com
Estimated Reading Time 3 mins
- Drain peaches and place in a large mixing bowl. Add almond extract. Mix in the rice flour and 1/2 cup sugar until peaches are evenly coated. Pour into prepared pan.
- In a separate bowl, combine oats, crushed cookies, and sugar. Pour oat mixture over the top of peaches, making sure to completely cover all the peaches. The better everything is covered, the less likely it will bubble over.
- Place slices of butter all over the top of the oat mixture. Bake for 40 minutes or until lightly browned.
EASY PEACH CRISP RECIPE (OVEN OR AIR FRYER) - THE …
From thekitchengirl.com
Estimated Reading Time 4 mins
- Preheat oven to 350° and coat iron skillet(s) with cooking spray. (I used my Instant Omni Plus countertop oven on the "bread" setting for this recipe).
- In a separate mixing bowl, combine MAPLE SYRUP, LEMON JUICE, ARROWROOT, VANILLA EXTRACT, and SALT. * Note: if you like your fruit crisp extra saucy, just double these sauce ingredients.
- Serve warm, topped with your favorite ice cream.Refrigerate in an airtight container up to 2 days.To reheat, cover peach crisp with foil, baked in 350°F oven for 20 minutes.
PEACH CRISP - KIM'S CRAVINGS
From kimscravings.com
Estimated Reading Time 7 mins
- In a separate medium mixing bowl, whisk together oats, almond flour, sugar, cinnamon, and salt. Stir in the melted butter.
- Toss filling ingredients once more and use a slotted spoon to transfer peaches to pie plate. Do not add the peach juices remaining in the mixing bowl to the pie plate. Sprinkle the oat mixture over the top of the peaches.
PEACH ALMOND CRISP RECIPE | ZERO CALORIE SWEETENER & …
From splenda.com
Cuisine PiesCategory Splenda® Brown Sugar BlendServings 8Total Time 45 mins
- Stir together peaches, Splenda Sugar Blend, orange juice, almond extract, flour, and nutmeg. Spread evenly in prepared dish.
PEACH CRISP RECIPE (LOW CARB, GLUTEN-FREE) » HANGRY …
From hangrywoman.com
Estimated Reading Time 6 mins
- Add them to an 8×8 glass baking dish and season with ground ginger nutmeg and cinnamon and Truvia (I used Truvia Sweet Complete).
- In a blender, blend together roughly half of one peach (5-6 slices) 1/2 cup of water and one teaspoon of xanthan gum and vanilla. this is going to help your mixture thicken while it bakes in the oven.
BEST EVER PALEO PEACH CRISP {VEGAN, GLUTEN FREE}
From paleorunningmomma.com
- Preheat your oven to 350°F and lightly grease a 9” baking dish or deep dish pie plate with coconut oil.
- For the topping, pulse the ingredients in a food processor until crumbly, chill it while you make the filling.
- Add the sliced peaches to a medium bowl along with the filling ingredients and toss to coat well.
ALMOND-PEACH CRISP RECIPE | MYRECIPES
From myrecipes.com
- Coat an 8-inch square pan with cooking spray. Add peaches, and sprinkle with 1/4 cup sugar and vanilla; stir gently.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture is crumbly. Stir in egg white, almond extract, and sliced almonds. Dollop flour mixture over peach mixture. Coat lightly with cooking spray.
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