Recipe by EatCaliforniaFruit.com
"Juicy California peaches are the star of this cinnamon-spiced oat and almond crisp. Serve with whipped cream or ice cream for a real summer treat. "
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brown sugar, packed
California peaches, peeled, pitted and sliced
brown sugar, packed
I added 1/4 tsp of salt like one review said. I didn't peel the peaches and the whole things was great. This isn't a very sweet dessert and that I what my husband and I loved about it. However, my husband wishes there was more topping so maybe I will make a double topping next time.
not great recipe. Needs a bit of salt. Something else is missing but can't figure out what.
I made this just as recipe states. My husband said it was the most fresh fruit dessert he had ever had -- not too sweet or too far away from the real peach flavor.
pretty good thanks
Ok I made a lot of substitutions on this because I didnt have enough fresh peaches and we tend to like sweeter desserts...even if i had had all the peaches i still think i would have done it this way...it is very yummy and rich...also, though i think these additions would benefit the recipe regardless if you used fresh frozen or canned peaches which makes this a more universal quick put together..i appreciated how easy it was.
...here are the changes I made: FILLING I mixed a can of peach pie filling with some real peaches, increased the amount of brown sugar by 1/8 c, added 1/2 t. salt, used 1 t. vanilla extract and 1 t. maple extract in lieu of almon extract, a full teaspoon of cinnamon and 1/2 t. nutmeg, 1/4 t. ginger and 1/4 t. allspice.
for the Topping i increased the oats to 3/4 c and the brown sugar to 1/2 c. I also used more like a half cup of sliced almonds on the top. everything else i kept the same. we served with ice cream.
this was very yummy! :)
Thanks for the recipe! :)
My family loved this - but I think the 1tsp of almond extract is too much. Next time I would use 1/2. I also substituted Splenda brown sugar blend for the brown sugar. Really easy to prepare, and quick too!
The topping was good and I liked the addition of the almonds. But the cornstarch was too much and made the peaches have a pasty instead of juicy texture. And 30 minutes was too long to bake this. The topping got a little too crunchy and the peaches were too overcooked. I'll use the topping part of this again but not follow the instructions for the peaches.
try to use sugar cane melt to became caramel and forget brown sugar! too bitter and strong flavoured when heated! a bit of salt is a very good idea!
* Percent Daily Values are based on a 2,000 calorie diet.
California Peach and Almond Crisp
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 56
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