Peach Crisp with Oatmeal-Walnut Topping Recipe - Allrecipes.com
Peach Crisp with Oatmeal-Walnut Topping Recipe
  • READY IN 55 mins

Peach Crisp with Oatmeal-Walnut Topping

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 8x8-inch dish Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine peaches, tapioca, almond extract, and 1/4 cup brown sugar in a bowl. Set mixture aside until tapioca pearls have softened, about 15 minutes. Whisk remaining 1/4 cup of brown sugar and flour in a separate bowl.
  3. Process rolled oats with walnuts in a food processor, pulsing a few times to grind to coarse crumbs; stir walnuts and oats into flour mixture. Drizzle topping mixture with melted butter and stir with a fork to create large crumbs of topping. Pour peaches and their juice into an 8x8-inch baking dish; spread crumb topping atop peaches in an even layer.
  4. Bake in the preheated oven until topping is golden brown and the peaches are bubbling, 35 to 40 minutes. Serve slightly warm.
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Reviews More Reviews

Most Helpful Positive Review
Aug 28, 2012

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.

 
Most Helpful Critical Review
Mar 19, 2013

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.

 
Aug 28, 2013

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.

 
Sep 02, 2012

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.

 
Aug 22, 2013

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

 
Sep 20, 2012

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.

 

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Nutrition

  • Calories
  • 412 kcal
  • 21%
  • Carbohydrates
  • 60.9 g
  • 20%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 16.6 g
  • 25%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 12 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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