Sweet Oat Walnut Crisps Recipes

OATMEAL CRISPS

Steps:

• Preheat oven to 350 degrees; line two baking sheets with parchment paper. In a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats.
• Drop firmly packed teaspoons of dough, 2 inches apart, onto baking sheets. Bake until golden,rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute; with a very thin metal spatula, transfer to paper towels to cool completely.

SWEET OAT-WALNUT CRISPS

Steps:

• Preheat oven to 350 degrees. In a bowl, toss together oats, flour, brown sugar, baking soda, salt, walnuts, and flaxseeds. Add butter; work in with your fingers or a pastry blender until small pea-size clumps form. Stir in sour cream just until combined.
• Roll dough between two sheets of parchment into a 12 1/2-by-12-inch rectangle, 1/8-inch thick. Using a sharp knife or a pizza wheel, cut into 4-by-1 1/2-inch rectangles. Transfer to parchment-lined baking sheets, about 1/2 inch apart; freeze 10 minutes.
• Bake, rotating sheets halfway through, until crisp and golden along edges, 12 to 14 minutes. Transfer sheets to wire racks; let cool completely. Serve with cheese. Crisps can be storedin an airtight container at room temperature up to 5 days.

PEACH CRISP WITH OATMEAL-WALNUT TOPPING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine peaches, tapioca, almond extract, and 1/4 cup brown sugar in a bowl. Set mixture aside until tapioca pearls have softened, about 15 minutes. Whisk remaining 1/4 cup of brown sugar and flour in a separate bowl.
• Process rolled oats with walnuts in a food processor, pulsing a few times to grind to coarse crumbs; stir walnuts and oats into flour mixture. Drizzle topping mixture with melted butter and stir with a fork to create large crumbs of topping. Pour peaches and their juice into an 8x8-inch baking dish; spread crumb topping atop peaches in an even layer.
• Bake in the preheated oven until topping is golden brown and the peaches are bubbling, 35 to 40 minutes. Serve slightly warm.

PEAR WALNUT CRISP

Steps:

• Preheat oven to 375°F. Grease a medium sized baking pan (approximately 6 quarts) with butter or nonstick cooking spray.
• To prepare the filling toss together the sliced pears, brown sugar and cornstarch and dump into the prepared baking pan. Set aside.
• In a small ball combine the flour, oats, walnuts baking powder, salt and cinnamon.
• In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter and brown sugar until light and creamy.
• Scrape down the bowl and add the flour mixture all at once. Mix until incorporated, mixture will be crumbly. Press the mixture together with your hands and drop into clumps on top of the filling.
• Bake crisp until golden brown on the top and filling is bubbling, about 35-45 minutes. Let cool slightly. May be served warm or at room temperature, with whipped cream or ice cream if desired. Store leftovers in the fridge.

SWEET POTATO CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9 inch square baking dish.
• In a medium bowl, mix together the sweet potatoes, white sugar, eggs, 2 1/2 tablespoons melted butter, milk, salt and vanilla until well blended. Spread evenly in the prepared baking dish.
• In a separate bowl, stir together the light brown sugar, pecans and flour. Stir in remaining 2 1/2 tablespoons of butter to make the crumb topping. Spread topping over the sweet potatoes.
• Bake for 25 to 30 minutes in the preheated oven, until topping is browned and crispy.