Peach Crisp III

112 Reviews 10 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
BAJSHA
Recipe by  BAJSHA

“Very easy dessert with wholesome granola and oats for the topping. Not too sweet for those who prefer natural peach flavors. Good peaches make the difference, but you can use canned. Serve warm with fresh whipped cream.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, combine the oats, granola, 3 tablespoons flour, and brown sugar. Cut in the 1/4 cup butter until crumbly.
  3. Place peach slices in an 8-inch square baking dish. Sprinkle with remaining 1 tablespoon flour. Scatter the oat mixture over the peaches. Sprinkle top with cinnamon, nutmeg, allspice, and pecans.
  4. Bake in preheated oven for 30 minutes, or until golden brown.

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Reviews (112)

Rate This Recipe
LMWHEEL
206

LMWHEEL

Delicious!! However, do not sprinkle the cinnamon, nutmeg, and allspice on top of the granola topping or else it will burn in the oven. Mix the spices in with the oat/granola mixture from the start and add a dash of vanilla extract and it will be perfect!

BTSYLYNN
134

BTSYLYNN

Crisps are so easy and are a great fall treat. With this recipe I used no granola, only oats. I don't use quick oats either, which gives a more chewy substantial topping. I used peaches that I had cubed and frozen, and after thawing they were quite watery. I put them in a colander to drain most of the liquid, and then added about 1/8 cup of Minute tapioca to make sure remaining liquid would thicken up. It was delicious and easy. Perfect for busy families.

shannon
48

shannon

This is a very nice blend of tartness and sweetness. the granola topping was awsome however the peaches came out just a bit tart. I loved it as did my fellow co-workers.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 295 cal
  • 15%
  • Fat
  • 14.3 g
  • 22%
  • Carbs
  • 39.6 g
  • 13%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

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