Peach Crisp {Made with canned or fresh peaches} Miss in the Kitchen

MAKE THE CRISP TOPPING. To make the crisp topping for your peach crisp, combine brown sugar, all-purpose flour, cinnamon, rolled oats, and salt in a large bowl. Whisk the ingredients together until they are well combined. Then, scatter the butter over the top and use your fingers to rub the butter into the dry ingredients.

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Serves 8. 3 pounds peaches, peeled, pitted and cut into 1/4-inch slices. 2/3 cup pecans, chopped. 1/2 cup old-fashioned rolled oats. 2 tablespoons cornstarch. 1/2 teaspoon vanilla extract. 3/4 cup packed dark brown sugar. 3/4 cup all-purpose flour. 1 teaspoon ground cinnamon.

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Add the soft butter. Mix until the mixture is crumbly (go ahead and use your hands if it's easier). Transfer the peaches to a buttered baking dish and press into an even layer. Sprinkle the streusel evenly over top. Bake the crisp for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly.

An easy Peach Crisp made with fresh, juicy peaches and a delicious

A delicious combination of juicy peaches and oat-pecan streusel makes this peach crisp recipe a comfort food favorite. Serve warm with ice cream, or enjoy leftovers with your morning coffee!. once upon a chef. Peach Crisp. Ingredients FOR THE FILLING - 3 pounds peaches, peeled, pitted and cut into ¼-inch slices - 2 tablespoons lemon.

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Gently toss peaches and 1/3 cup sugar together in a large bowl. Let sit for about 45 minutes, gently stirring several times, to allow maceration. Meanwhile, make the Topping: In a large bowl, combine flour, oats, 1/4 cup granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Whisk to combine.

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Refrigerate. Preheat oven to 375 degrees F. Drain the peaches, reserving the peach juice, and placing the peaches in a large bowl. Measure out ¼ cup of the peach juice and add it to a small bowl (you can discard the rest, or drink it because it's delicious!). Stir in the flour, lemon juice, vanilla, salt, and cinnamon.

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Slice the peaches- ( shortcut # 1- no need to take the skins off!) Scatter the sliced peaches in the bottom of a 9×13 baking dish. Add the blueberries to the dish. Sprinkle sugar on top of the fruit. Sprinkle 6 Tablespoons of the flour on top. Gently stir everything together, level out the fruit, and set aside.

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Step 3: Mix the remaining flour, oats, brown sugar, and salt, then mix in the butter a cube at a time to make a crumbly topping. Stir in the pecans. Step 4: Transfer the peach slices and juices to the baking pan, sprinkle with topping, and bake. It's so simple!

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Celebrate seasonal produce with these rustic fruit desserts. Take, for instance, my simple blueberry cobbler, featuring syrupy blueberries nestled beneath a sugary biscuit crust. Or if you're a fan of fall flavors, the apple crisp with an oat-pecan streusel topping will be right up your alley.

easy peach crisp

The epitome of summer comfort food, this peach crisp with an oat-pecan streusel is quick and effortless to make. Leftovers are delicious with your morning coffee, too! (TESTED & PERFECTED RECIPE) With a crunchy and generous oat-pecan-streusel topping and luscious peach filling, this crisp is rustic summer comfort food.

Peach Crisp Once Upon a Chef

Mix until evenly combined. Let the peaches sit while you make the topping. Make the Buttermilk Biscuit ToppingIn a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the butter. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs.

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For the cake, combine the flour, baking powder, salt, cinnamon, nutmeg, and cardamom in a medium bowl. Whisk to combine, then set aside. In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla. Beat until combined, about 20 seconds.

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In a large mixing bowl, stir together the sliced peaches, lemon juice, and vanilla. Add the sugar, cornstarch, and cinnamon and stir until the fruit is evenly coated. 3. Pour into the greased 8×8 inch baking dish. 4. Whisk together the flour, oats, brown sugar, cinnamon, salt, and nutmeg in a medium mixing bowl. 5.

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Defrost at room temperature for 1 hour or in the fridge for 4-5 hours. For added crunch, add a 1/4 cup of chopped pecans to the crumble mixture. To bake individual crisps, divide the peaches and topping between 6 small mason jars. Place the jars onto a baking sheet and bake in a 350 degree oven for 20-25 minutes.

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Scoop into prepared baking pan with all the juices. In a medium-sized bowl or food processor, combine flour, sugar, and 1/2 teaspoon cinnamon. Use a pastry cutter or food processor to cut in cold butter, until the mixture resembles cornmeal. Stir in oats. Sprinkle mixture over the top of the peaches in an even layer.

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Preheat the oven to 400°F. Add the flour, brown sugar, cinnamon, and butter to a large bowl. Mix the ingredients together until it forms a wet, clumpy mixture. Add the oats to the mixture. Combine using your hands or a large spoon to make the crisp topping. *Butter an 8×8 baking pan and set aside until needed.