Warm, foamy sliced peaches with cinnamon hints are baked under crisp, golden buttery oat crushed stones for a dessert that’s easier than a pie!
Flavor: Juicy, sweet tart peaches and crispy oat-based toppings make for a sweet summer combination. Skill Level: Potato chips like Cobbler and Crumble are freeform desserts with no complicated steps and taste like pie, making them very beginner-friendly! Preparation notes: Gather up to a day in advance and chill and bake when ready. Proposals to offer: Bake mini peach potato chips at Lamekins for a single serving snack. Serve with vanilla ice cream, homemade whipped cream or a drizzle of caramel sauce.
Tips on ingredients in peach crisps
Peach: Fresh peaches work best in this recipe. Feel free to peel or leave your sarcasm on for a more rustic look. When the skin is baked, the filling adds a chewy texture. Frozen (and thawed) or canned (and drained) peaches also work. Topping: Use a gluten-free blend instead of all-purpose flour if necessary. Rolled oatmeal is preferred over steel cut or quick oats for the best texture. Coconut can add a little extra sweetness and texture if necessary. Nuts: Pecans, walnuts, almonds, or pistachios all add a crispy addition to this crispy recipe. Use sunflower seeds or pumpkin seeds for nut-free crunches if necessary. Toast the nuts in a dry sauteed pan to make them even more crispy and add flavor. Variations: Why does it stop on peach? Toss some sliced strawberries, blueberries, chopped cherries, raisins or currants.
Keep the crispy peaches fresh
Cover the extra peach crumbs in the fridge for up to 3 days or store in the freezer for up to 4 months.
Peach Crisp is tasty and can be served cold or reheated in a microwave, oven or air fryer. Place the portion under the broiler to make the topping crispy.
A totally pink dessert
Have you enjoyed this crispy homemade peach recipe? Leave a comment and rating below.
Peach crunchy recipe
Peach crisps are made with a topping of chopped pecan butter sprinkled over sliced fresh peaches, and bake until the fruit melts in the mouth and tenderens, and the topping is brown and crispy.
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Preheat the oven to 375°F.
Mix peaches, brown sugar, flour and cinnamon into a 2QT baking dish.
In another bowl, mix butter, rolled oats, brown sugar, flour, pecans and cinnamon until crushed. Sprinkle on top of the peach.
Bake for 45-55 minutes or until the peaches are hot and cheery.
To peel off the peaches, cut an “x” at the bottom of each. Place in boiling water for 30 seconds, then in cold water. The skin will peel off quickly.
calorie: 334 | carbohydrates: 46g | protein: 3g | fat: 17g | Saturated fat: 8g | cholesterol: 31mg | sodium: 109mg | potassium: 306mg | fiber: 3g | sugar: 34g | Vitamin A: 731iu | Vitamin C: 8mg | calcium: 41mg | iron: 1mg
The nutritional information provided is a quote and will vary based on the cooking method and the brand of ingredients used.
course Dessert
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(TagStoTRASSLATE) ALLTILE PULTER FULLER (T) Brown Sugar (T) Cinnamon (T) Peach (T) Pecan (T) Rolled Oat
