Best 4 Peach Crisp Iii 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.

PEACH CRISP

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.

PEACH CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the filling:
• Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins.
• For the topping:
• Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.
• Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.
• Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

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.