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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quick cooking oats
packed brown sugar
fresh peaches - peeled, pitted, and sliced
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!
This was a good toping for peach crisp. But next time I will use more peaches...
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.
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.
This is a delicious crisp. I couldn't find loose granola so I bought Quaker Crunchy Granola Bars, (Oat, Nuts and Honey flavor) and I smashed a couple of them. It worked really well.
Instead of flour I stirred 1 Tbls Minute Tapioca into the peaches and it thickened the juice very nicely. We served it with vanilla ice cream and caramel topping. FABULOUS!!!
Really good recipe!!! It was a bit too sweet for me, so next time I'll use less sugar. I used 1 cup oats and no granola. Instead of fresh peaches, I used 1- 13 oz can of sliced peaches, drained except for about 3 tbsp of the juice. I only used 1/2 stick of butter and it still came out brown and crispy.
This was tasty.
I had a lot of peaches so I used my lasagna pan. I used 2 cups oats & granola, 1 cup brown sugar, no flour & 1/2 cup butter. Nice & brown with a good crunch.
I thought the crisp was very good.
I made a few changes in the order of the ingredients...I added the 1T of flour, the cinnamon, nutmeg, allspice and toasted pecans to the peaches...I used canned peaches as fresh were out of season. I cooked the mixture on low for about 20mins and then added to a 13 x 9 baking dish. I added more oats, granola, flour and sugar for the topping to cover. Baked in oven to brown. This was my dessert for Thanksgiving this year and it was enjoyed by all.
* Percent Daily Values are based on a 2,000 calorie diet.
Peach Crisp III
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 129
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