Best 5 Cinnamon Vanilla Granola Peach Crisp Recipes

PEACH CRISP

Steps:

• Place peach slices in a large mixing bowl and toss to coat in the vanilla extract. In a separate bowl, whisk together sugar, cornstarch, and 2 tablespoons all-purpose flour. Dump sugar mixture onto peaches, and toss the peaches until they are evenly coated. Set aside for 30 minutes.
• In the bowl of a stand mixer, combine remaining 1 cup flour, oats, brown sugar, cinnamon, and salt. Mix to combine. With the mixer on low, add one cube of butter at a time, waiting until it is incorporated before adding the next. Continue until all of the butter is used. Add pecans and mix until evenly incorporated.
• Preheat oven to 350°F. Grease a glass 9- x- 13-inch baking dish with cooking spray. Spread peaches evenly inside the dish. Sprinkle oat mixture on top of the peaches, making an even layer. Bake until the peach liquid is bubbling and the surface has browned, about 1 hour. Allow to cool slightly before serving with vanilla ice cream, if desired.

MOM'S PEACH CRISP

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.

CINNAMON VANILLA GRANOLA PEACH CRISP

Steps:

• Preheat oven to 375 degrees.
• Mix 1/4 cup flour, 1/2 tsp cinnamon and 1/2 vanilla powder together. Brown sugar can be added to sweeten fruit if needed.
• Place drained fruit in a casserole or square pan. Stir in flour mixture, set aside.
• In medium bowl combine granola, instant oatmeal, brown sugar, flour, almonds, cinnamon and vanilla powder until mixed. The small crumbs at the bottom of the granola bag work well for this.
• Cut in butter until crumbly.
• Top peaches with crumb mixture.
• Bake at 375 degrees for 35 minutes until bubbly and top golden brown.

EASY PEACH CRISP I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour canned peaches into a 9x13 inch baking pan; make sure juices cover peaches, if not add a small amount of water to just cover fruit. Mix peaches with 1/2 cup of the sugar and sprinkle cinnamon to taste into mixture.
• Sprinkle dry cake mix evenly over top of peach mixture. Poke holes into cake mix to allow juice through. Cut stick of margarine into small pats, placing randomly over the top. Sprinkle with the remaining 1/2 cup of sugar and a light dusting of cinnamon.
• Bake in preheated oven for 25 to 30 minutes, or until the juice mixture is bubbly and the top of the cake mix topping is crusty and golden brown.

PEACH CRISP

Steps:

• Preheat oven to 375°F.
• Stir together sugar, flour, granola, spices, and salt in a bowl, then work in butter with a pastry blender or your fingertips until mixture forms small clumps.
• Spread peaches in a lightly buttered 13- by 9-inch (2 1/2- to 3-quart) baking dish. Toss peaches with juice and top with crumb mixture.
• Bake in middle of oven until topping is golden and peaches are tender, 35 to 40 minutes. Cool slightly and serve warm.