PEACH CRISP WITH OATMEAL
Baking tips for Peach Crisp
Be sure to prepare the topping first and refrigerate it while you make the filling.
You can use fresh, frozen, or canned peaches or a combination of types of peaches in this recipe. If using fresh peaches, you’ll need about 6-7 medium peaches. If using frozen peaches do not thaw them. If using canned peaches, make sure to use sliced peaches that are canned in juice (not syrup) and drain them completely first and slice as desired.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
For the topping:
1/2 cup (65 grams) all-purpose flour,
3/4 cup (150 grams) brown sugar (can reduce sugar to ½ cup)
1 1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1/2 cup (115 grams) cold unsalted butter, cubed into small pieces
11/4 cup (100 grams) old-fashioned rolled oats or quick oats (oatmeal)
Optional: ¼ cup or as desired oat bran and/or wheat germ
For the filling:
5 cups sliced peaches* about 6-7 medium peaches
1/3 cup (65 grams) granulated sugar
1/4 cup (31 grams) all-purpose flour
1 ½ teaspoon cinnamon
1 Tablespoon Minute tapioca
¼ cup Quick oats (oatmeal)
Preheat oven to 350°F. Spray or oil a 9-inch pie plate (an 8 or 9-inch square baking dish should work fine too) with nonstick cooking spray and set aside.
To make the topping:
In a mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt, oats (and optional ingredients if being used) until well combined. Add the cold cubed butter and using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture starts to come together and is crumbly. Transfer to the refrigerator while you make the filling.
To make the filling:
Add the peaches to a large mixing bowl and sprinkle the flour, tapioca, cinnamon and sugar on top. Stir until all of the peaches are well coated with these ingredients. Scoop the peaches into the prepared baking dish, remove the topping from the refrigerator and sprinkle on top of the filling.
Bake at 350°F for 40-50 minutes or until the topping is lightly golden brown and the juices are bubbling around the edges. I used my convection oven and a glass pan – heat setting 325 degrees and baked it for 30 minutes.
Remove from the oven and transfer to a wire rack to cool slightly before serving. If serving cold, you can top with whipped cream or topping.
This is a wonderful, healthy dessert that is so refreshing and easy to make.