Recipe by TastesLikeChicken
"I love fruit crisps. I created this recipe after picking a half-bushel of peaches with my family at a local orchard. The topping can be used on various other fruits as well. I served this with a scoop of vanilla ice cream. Enjoy!"
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sliced fresh peaches
packed brown sugar, divided
1 3/4 cups
old-fashioned rolled oats
unsalted butter, melted and cooled
Just a note about the salt. You can certainly add some salt to the crisp topping. My family seems to prefer no salt added. I would say about 1/8 teaspoon.
I agree the topping could use some work. It has too much flour, maybe cut it back to 1 cup? The peach layer tasted great.
I agree that the topping could use a little salt if using unsalted butter. My problem was that the topping was too floury. Maybe I processed the oats and walnuts too much. But when baked the topping came out very dry and didn't get crispy.
This recipe has great potential but it certainly is the No Sodium version. Using unsalted butter and not adding any salt to the topping left the topping tasting rather flat. This also was very runny - I used 2 T Tapioca but it needed more, probably double the amount.
Peaches & sugar mixture was a bit dry, even with 6 cups of peaches. The topping had entirely too much flour and not enough butter to form the perfect crumb mixture.
The topping a little dry, either need some more butter or a little less flour. But it tasted good. I used no salt added butter
* Percent Daily Values are based on a 2,000 calorie diet.
Peach Crisp with Oatmeal-Walnut Topping
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 149
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