Quick Peach Crisp Recipes

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EASY PEACH CRISP WITH OATMEAL CRUMBLE



Easy Peach Crisp with Oatmeal Crumble image

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

4 pounds ripe peaches, peeled, pitted and sliced into 1/2-inch thick wedges
3/4 cup sugar (175g)
1/4 cup quick-cooking tapioca
1 tablespoon lemon zest
1/4 cup fresh squeezed lemon juice
1 teaspoon almond extract
1 cup dry old-fashioned rolled oats (90g)
2/3 cup all-purpose flour (80g)
3/4 cup brown sugar (175g)
1/2 teaspoon sea salt
1/4 teaspoon freshly grated nutmeg
1/2 cup chopped pecans or walnuts
10 tablespoons butter (1-1/4 cubes), softened

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 CRISP



Peach Crisp image

Juicy, ripe peaches star in this easy-to-make dessert, but you can also substitute other stone fruits like nectarines or plums -- or even combine several.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h10m

Number Of Ingredients 13

1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup canola oil
2 tablespoons water
1/3 cup coarsely chopped almonds
3 1/2 pounds ripe peaches (about 11 medium peaches)
1 tablespoon fresh lemon juice
2 tablespoons all-purpose flour
1/4 cup sugar
Vanilla ice cream, (optional)

Steps:

  • For the topping: Preheat the oven to 375 degrees with rack in the middle position. In a large bowl, whisk together flour, oats, sugar, cinnamon, and salt. Stir in oil and water until blended. Topping will look like clumpy wet sand. Stir in almonds and set aside.
  • For the filling: In a large saucepan of boiling water, working in batches, blanch peaches for 1 minute. Remove them with a slotted spoon and transfer to a bowl of cold water. When cool enough to handle, peel off skin. Halve, pit, and cut peaches into 1/2-inch wedges.
  • In a medium bowl, mix together peaches, lemon juice, flour, and sugar. Place filling in an 8-inch square baking pan. Sprinkle topping evenly over peaches. Bake until the topping turns a deep, golden brown and the filling is bubbling around the edges, 30 to 35 minutes. Serve warm or at room temperature with vanilla ice cream, if desired.

Nutrition Facts : Calories 364 g, Fat 13 g, Fiber 6 g, Protein 6 g

PEACH CRISP



Peach Crisp image

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

1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
FILLING:
2 cans (15-1/4 ounces each) sliced peaches
1 cup sugar
1/4 cup cornstarch
TOPPING:
1-1/2 cups old-fashioned oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
5 tablespoons cold butter, cubed

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.

MOM'S PEACH CRISP



Mom's Peach Crisp image

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

4 cups sliced fresh peaches
½ cup all-purpose flour
½ cup brown sugar
½ cup cold butter
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup rolled oats

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

EASY AND QUICK PEACH CRISP



Easy and Quick Peach Crisp image

Fresh peaches are best for this dish but canned peaches work too. Make sure you drain them. Recipe Source: Relish Mag

Provided by Ceezie

Categories     Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup flour
2 tablespoons flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
4 tablespoons chilled butter, cut into small pieces
7 cups sliced peeled peaches (about 3 pounds)

Steps:

  • Preheat oven to 375°F
  • Combine 1/2 cup flour, granulated sugar and brown sugar in a bowl; cut in butter with a pastry blender or your hands until mixture resembles coarse meal.
  • Combine sliced peaches and 2 tablespoons flour in a bowl; toss gently. Spoon peach mixture into a 2-quart shallow baking dish. Sprinkle with crumb mixture. Bake 45 minutes or until browned and bubbly.

QUICK PEACH-RASPBERRY CRISP



Quick Peach-Raspberry Crisp image

Enjoy a piece of this Quick Peach-Raspberry Crisp for dessert this evening. Top this Quick Peach-Raspberry Crisp with fluffy COOL WHIP and serve it warm for a delectable treat on a cool, crisp fall night.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 8

1/4 cup butter
1/2 cup flour
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup packed brown sugar, divided
1 pkg. (16 oz.) frozen sliced peaches, thawed
1 pkg. (12 oz.) frozen red raspberries, thawed
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Microwave butter in microwaveable 2-qt. casserole on HIGH 45 sec. to 1 min. or until melted.
  • Add flour, coconut and 1/4 cup sugar; mix well. Microwave 3 min., stirring after each minute. Microwave an additional 1 to 2 min. or until streusel is crisp and golden brown, stirring every 30 sec. Spread into single layer on large plate; cool.
  • Meanwhile, combine fruit in same microwaveable dish. Add dry pudding mix and remaining sugar; mix lightly. Microwave 8 to 10 min. or until hot and bubbly; stir. Cool slightly.
  • Sprinkle streusel over fruit mixture. Serve topped with COOL WHIP.

Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g

QUICK PEACH CRISP



Quick Peach Crisp image

Make and share this Quick Peach Crisp recipe from Food.com.

Provided by PaulaG

Categories     Lunch/Snacks

Time 6m

Yield 2 serving(s)

Number Of Ingredients 4

1/2 cup canned peaches in light syrup, drained
cinnamon-sugar mixture
1 cup low-fat vanilla frozen yogurt
1/4 cup granola cereal

Steps:

  • Place the sliced peaches in microwave safe bowl, sprinkle lightly with cinnamon sugar and microwave for 20 to 30 seconds until warm.
  • Scoop the frozen yogurt into individual serving dishes, spoon the warmed peaches over and sprinkle with granola. Enjoy!

Nutrition Facts : Calories 108.6, Fat 3.7, SaturatedFat 0.7, Sodium 6.5, Carbohydrate 17.2, Fiber 2.1, Sugar 11.4, Protein 2.5

OATMEAL CRISP PEACHES



Oatmeal Crisp Peaches image

Inspired by classic streusel topped baked apples, this recipe swaps the apples for ripe juicy peaches and is a great make-ahead recipe. Simply prep the peaches, make the crisp topping and assemble. Refrigerate and bake just before you're ready to serve.

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 12 oatmeal crisp peaches

Number Of Ingredients 10

1 stick unsalted butter, melted, plus more for the pan
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup finely chopped pecans
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
6 peaches (about 1 1/2 pounds), halved and pitted
Ice cream, for serving
Dulce de leche, for serving

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.

PEACH-RASPBERRY CRISP



Peach-Raspberry Crisp image

This peach-raspberry crisp is a wonderful summer dessert that everyone raves about! Serve with a scoop of vanilla bean ice cream.

Provided by Chef Austin

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 2h10m

Yield 10

Number Of Ingredients 12

1 teaspoon unsalted butter, or as needed
6 large fresh peaches
¾ cup white sugar, divided
¾ cup packed light brown sugar, divided
2 tablespoons all-purpose flour
½ tablespoon ground cinnamon
1 orange, zested
1 (6 ounce) container fresh raspberries
1 cup all-purpose flour
1 cup oats (such as Quaker Oats®)
2 sticks unsalted butter, room temperature
¼ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch glass baking dish.
  • Bring a stockpot full of water to a rapid boil. Plunge peaches gently into the boiling water for 30 to 45 seconds. Remove with a slotted spoon and place into a bowl of ice water. Peel peaches, cut each into 8 wedges, and place in a large mixing bowl.
  • Add 1/4 cup white sugar, 1/4 cup brown sugar, 2 tablespoons flour, cinnamon, and orange zest to the bowl with the peaches. Mix well to coat. Fold in raspberries. Let sit for 5 to 7 minutes.
  • Meanwhile, combine 1 cup flour, remaining 1/2 cup white sugar, remaining 1/2 cup brown sugar, oats, butter, and salt in the bowl of a stand mixer. Mix topping until well combined into pea-sized crumbs.
  • Pour fruit mixture into the prepared baking dish. Cover fruit evenly with crumble topping. Place the baking dish on a cookie sheet.
  • Bake in the preheated oven until topping is golden brown and fruit juices are bubbling, about 1 hour.
  • Remove crisp from the oven and let cool, 45 minutes to 1 hour, before serving.

Nutrition Facts : Calories 399.3 calories, Carbohydrate 54.9 g, Cholesterol 49.8 mg, Fat 19.5 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 12 g, Sodium 69.3 mg, Sugar 37.1 g

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