Crumbly oats fill in every nook and cranny in a bed of peaches, creating a crunchy texture to pair with the soft peaches in a peach crisp. Peach crisp is often considered a summer treat, but you can enjoy this simple dessert year-round by using frozen or canned peaches in place of fresh ones.
Fill It Up
Peach crisp makes easy use of the overripe peaches in your fruit bowl. Peel the skin and cut the peaches into slices around the pit. You need enough sliced peaches to cover the bottom of a baking pan and fill it about two-thirds full. Put the peaches in a mixing bowl and toss them with sugar to taste and a bit of flour to thicken the syrupy sauce as the peach crisp bakes. Add optional spices such as cinnamon and nutmeg to broaden the flavor profile.
Top It Off
Combine roughly equal parts quick-cooking oats and white or brown sugar in a mixing bowl. Some peach crisp recipes call for flour, which you can also add in an equal part, or omit if you prefer more of the flavor and texture of the oats. To save time, use a packet of oatmeal cookie mix in place of all dry ingredients, recommends a recipe on the Betty Crocker website. Cut some cold butter into the dry ingredients; you want a crumbly mixture, not a dough. Spread this mixture evenly over the peaches. Bake the peach crisp at 350 degrees Fahrenheit for about 30 minutes or until the crisp topping turns golden brown and the syrupy mixture underneath begins to bubble.
A former cake decorator and competitive horticulturist, Amelia Allonsy is most at home in the kitchen or with her hands in the dirt. She received her Bachelor's degree from West Virginia University. Her work has been published in the San Francisco Chronicle and on other websites.
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