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Cinnamon-Oat Peach Crisp

Cinnamon-Oat Peach Crisp

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This dead-simple oat topping can be repurposed for any stone fruit as it comes into season this summer or for pears and apples in fall. This recipe is from B’s Cracklin’ BBQ in Savannah, GA.


  • 5 lb. medium peaches (about 12), peeled, sliced ½" thick
  • 2 Tbsp. plus 1 cup all-purpose flour
  • 2 cups old-fashioned oats
  • ⅔ cup (packed) light brown sugar
  • 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
  • 2 pints vanilla ice cream

Recipe Preparation

  • Toss peaches, granulated sugar, and 2 Tbsp. flour in a large bowl to combine. Let sit, tossing occasionally, 30 minutes.

  • Meanwhile, whisk oats, brown sugar, cinnamon, salt, and remaining 1 cup flour in a large bowl to combine. Using an electric mixer on low speed, gradually add butter. Once it has all been added, increase speed to medium-high and beat until dry ingredients are incorporated (there should be no dry bits left in the bowl), about 3 minutes.

  • Place a rack in center of oven; preheat to 350°. Scrape peaches and any juices into a 13x9" baking dish. Evenly scatter oat topping over peaches and bake crisp until peaches are soft, fruit juices are bubbling, and topping is a deep golden brown, 60–70 minutes. Transfer baking dish to a wire rack and let crisp cool 1 hour.

  • Divide among bowls and top with large scoops of ice cream.

Recipe by Bryan Furman, B's Cracklin' BBQ, Savannah, GAReviews SectionHas anyone tried this with frozen fruit? I have a bag of frozen sour cherries Im tryna use up.KatiehwalshAustin05/31/20made this to go with burgers and hotdogs. major crowd pleaser! would totally make again. I added more onion powderProbably the best crisp I've ever had or made. I served with homemade creme fraiche. p.s. I did modify it for less calories - half the sugars, a bit less butter... and it was fabulous.Thanks for updating the website with the temperature. The print edition omits it. I halved the recipe and baked in a 9 x 9 baking dish and it turned out great!We loved the crumble! Everyone went in for a second and third serving, perfectly balanced and timing to keep texture of peaches.This is delicious. For people giving it less stars because there’s no cook time...hello! It’s says 350! Try it. Love it.Topping is great. Mixed dry ingrdients in food processor and then pulsed in butter cubes. Perfect consistency. Will use again for other fruit crisps.A bit of an editing fail to omit the oven temp. I baked it at 375F and also buttered the pan, though I didn't see any instructions there either. Swapped in nectarines and it was delicious! It is worth noting that the crumble is pretty dark going into the oven, making it difficult to tell when it hits the deep golden brown point. Despite the challenges, I will definitely use this recipe for fruit crisps moving forward!garlicbreathMinneapolis 05/28/18At what temperature is this baked?

Peach crisp

Summer just isn’t complete without a fresh fruit dessert, and this Peach Crisp is up to the task. Juicy sweet peaches are topped with a cinnamon-spiced crunchy granola topping for a truly delightful treat appropriate for any time — breakfast, dessert, after-lunch dessert, pre-dinner dessert, second breakfast, etc. You get the idea. Top it with a scoop or two of vanilla bean ice cream and, listen, you’re going to reach for seconds. Just let it happen.

I have a few weaknesses in life, but my friends, the greatest among them is fruit crisp. I just cannot stop with it. If you put a bowlful in front of me, warm and fresh with a crunchy topping and melty vanilla ice cream cascading down into the pools of sugary fruit syrup, I will lose all willpower. The only way to get me to stop eating it is to remove it from the room entirely (and even then, I might sniff it out for more).

But if you give this peach crisp a try, well, I can guarantee you will feel the same.

What makes this peach crisp healthy?

Peaches are a good source of fiber and vitamin C.

Oats, like peaches, are a good source of soluble fiber, which can help lower cholesterol levels, regulate blood sugars, and promote digestive health.

Pecans are packed full of antioxidants, fiber, and minerals. They are also an excellent source of monounsaturated fat, a type of fat that may help promote heart health.

Flaxseed – Ground Flaxseed (also known as flax meal) is a good source of protein, fiber, and omega-3 fatty acids, which can help promote brain and heart health.

Hemp Hearts – Hemp hearts are the soft, inner part of hemp seeds. They are also a good source of protein and omega-3 fatty acids.

You can purchase a flax-hemp mix and avoid having to purchase them separately.


This was a pretty good recipe, but still I am only 11 and I have had much more peach crisp recipes that are 10 times as good. This would be the recipe I go to if I don't have any other recipes. A good tip for this recipe is to replace the granola with oats for a sweeter, gluten free crumble that has less sugar. Overall, it was 3/4.

Fine but not better than the half dozen other crisp recipes I've tried. Used my favorite granola with lots of nuts but felt it could have used more oats. The half-sugar with brown sugar made it plenty sweet.

Made 1/2 of this recipe, since I only had 20 oz. (unprepared) of peaches, to which I added

1 tsp. cane sugar and 1 tsp. quick-cooking tapioca (in addition to the OJ). Used 3 Tbs. of packed brown and 2 Tbs. of cane sugars, and increased the granola by 1 Tbs. ( 5 Tbs. total) in the topping. Put the peaches in the oven for 10 minutes before adding the topping. Then the whole thing was done in another 15 minutes (Used an 8" x 8" glass baking dish). The peaches were dryish, and the total crisp was DELICIOUS. with low-fat Cool Whip.

The crisp part was too granular. I would use 1/2 granulated and 1/2 brown sugar if I make it again.

i made this 3 times already, it is simple and delish. I didn't have granola so just used old fashioned oats.

I made this recipe but would not have added the cereal as I did not like the taste. It needed more liquid.

This is a good recipe, but the pan size is wrong. I used a 9 inch pie pan and it held 6 large peaches plus a half pint of blueberries, plus topping. I also made this with peaches and raspberries and it was sublime. Hint: I've been making crips for years and always double the topping recipe. Store the extra topping mix in the freezer. It is instantly available for the next time you have the fruit for a crisp. The topping is very forgiving: you can use less or more, to taste. I even make small fruit crisps to serve just the two of us. Love the flexibility!

I reduced the amount of sugar to 1/2 and used brown sugar. The peaches don't need to be sweetened. Loved it.

Loved reading all your reviews and was inspired to cut the sugar to 1/2 cup light brown, increase the granola to 1 cup(used one with nuts) and added a Tbs of instant tapioca. Oh, and I added a pint of raspberries to the peaches. Thanks everyone for the great tips!

VERY easy! I cut the sugar a bit, to account for the sweetness of the peaches and the OJ. I used granola that had whole almonds (Yummy with the peaches!). I will most definitely make this again, as it is so easy! I think it would be fun to try this with 2-3 different fruits next time, and serve with whipped cream or vanilla ice cream. YUM!

So good and so easy! I try to put a "healthy" spin on everything I make, so I used Ezekiel (sprouted grain cereal) to replace the granola. To sweeten, I used very little brown sugar and light agave. With ripe peaches, it's really not necessary to add sweetners. The cinnamon/nutmeg combo really made this dish wonderful. It was so light and tasty! Everyone was fighting over seconds.

I added a lot of oatmeal and dried fruits and nuts and reduced the sugar by half and it was exceptionally good--especially just out of the oven with a dollop of creme fraiche.

I've had problems before with fruit crisp recipes ending up too mushy/liquidy. I had slightly less than 3 pounds of peaches and threw a splash of balsamic on them and added lemon zest and a pinch of corn starch. I upped the dry content by adding granola and regular rolled oats (around 1/2 cup). I usually prefer brown sugar in my desserts so I split the sugar. Despite that higher dry/peaches ratio I had, it's still a little on the wet side with just a very thin layer of crispiness. Taste-wise I have no complaints, it tastes like summer.

very simple to make with a pleasing end result! I added about a teaspoon of vanilla to the peaches and OJ and decreased the baking time by about ten minutes .Next time I would replace some of the white sugar with light brown dark sugar (maybe 1/3 to half a cup), and decrease the baking time a few more minutes.

I had no difficulty with the crisp being too soggy. Excellent and easy recipe.

Delicious! This is a winner! I have made it twice this summer to rave reviews from all. I throw a tablespoon or less of tapioca into the peach mixture which helps to avoid the "soggy mess" comments and tend to add a bunch more granola ⟊use I really like the crisp in crisps! Enjoy!

Great recipe, quick and simple, looks pretty and tastes wonderful!

I wish I could agree with the other reviews and say that this was great, but despite following the recipe to the letter, it turned out a horrible, soggy mess. There was nothing *crisp* about this peach crisp. Perhaps the fault is mine: our neighbor gave us some giant, home-grown "eat-over-the-kitchen-sink" kind of peaches, and I probably should have done just that with them. Instead, I used them in this recipe, and am afraid I wasted a bit of nature's bounty. :-(

Delicious. I changed the recipe just a tad by adding a little bit of chopped pear and apple juice. It was just delicious. Also, using a vanilla granola is great. Next time, I'm going to add a little lemonade, but I didn't have any accessible.

Delicious! A wonderfully simple desert that pleases most palates! Apples, pears, or any other similar fruit works as well as peaches. Highly recommended! Great with sweet desert wine!

This is one of these great recipes that you can use as a base for pretty much any fruit and then easily adjust. I'm not sure why it says to use a granola without fruit in it. . . I have and it is delicious.

I didn't read the recipe very carefully when I decided to make it, so I didn't have a couple of the ingredients on hand. I substituted orange juice with Gran Gala orange liquor and granola with rolled oats. It was fantastic and my guest were asking for seconds! It is a definite keeper and I have already made it a second time.

good and easy recipe. i put in less sugar but still found it too sweet. the sweetness of the granola is something to consider. i also left the peach skins on and found that worked fine. definitely a keeper but next time i'll do 2/3 a cup sugar.

excellent recipe! the orange juice gives it an special and delicious twist. i used frozen peaches and it worked perfect! i also added some light vanilla ice cream.. mmm!

I love crisps and this is a delicious way to use summer's crop of juicy peaches.

How to make it:

This really is easier than pie. You can throw this dessert together in 10 to 15 minutes. Here is a quick snapshot of the steps but make sure you scroll all the way down to the printable recipe card.

  1. Combine all the filling ingredients and let is sit for a few minutes while you make the topping.
  2. Combine the oatmeal crumble topping.
  3. Pour the filling into a baking dish then top with the oatmeal crumble.
  4. Place the dish on a sheet pan (to catch any of the juices) and bake.
  5. Let the peach crisp cool down for 15 minutes before serving.

This is so fast and easy you will want to make more desserts like this. Try a strawberry rhubarb crisp or a blackberry crumble next time.

Using Frozen or Canned Peaches

Fresh peaches will yield the best results, however frozen peaches will work in a pinch. Do not thaw the fruit before baking, as this will add too much water to the mix. You will want to add about 15 minutes more to the cook time. If the topping starts to brown too soon, gently cover with foil (don&rsquot seal the foil, just lay it over top).

For canned peaches, drain the peaches and discard the liquid &ndash then toss the sliced peaches with the other ingredients just like you would if you were using fresh peaches.

Peach and Apple Crisp

Easy to whip up and full of healthy goodness, this Peach and Apple Crisp will quickly become a favorite for your next cook-out or late summer BBQ! A healthy peach crisp the whole family will enjoy.

  • Author:Davida @ The Healthy Maven
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1 x


For the Filling::

  • 5 apples of choice, peeled and chopped
  • 5 peaches, chopped
  • 1 tsp cinnamon
  • 1/4 cup coconut sugar (or brown sugar)
  • 1/4 cup of orange juice
  • 1 tbsp tapioca flour (or arrowroot or cornstarch)

For the Crumble::

  • 1/2 cup almond meal
  • 2 cups rolled oats
  • 1/3 cup coconut sugar (or brown sugar)
  • 1tsp cinnamon
  • 1/4 cup coconut oil or butter (cold)
  • pinch of salt


  1. Preheat oven to 350 degrees F.
  2. Grease a 9 x 13 inch baking dish with coconut oil or butter
  3. Place apples and peaches in a large bowl and top with cinnamon, coconut sugar, orange juice and tapioca flour.
  4. Spread out in baking dish.
  5. Place almond meal, rolled oats, coconut sugar, cinnamon, and salt to bowl and stir.
  6. Add coconut oil or butter to bowl and using hands mix crumble mixture together until crumbly. Don’t be afraid to get in there and dirty!
  7. Sprinkle crumble mixture on top of apples and peaches.
  8. Bake for 40 minutes.
  9. Serve warm ideally with a scoop of vanilla ice cream!

Like this recipe? Here are a few others you might enjoy:


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Tips For the Best Crisp

  • Old-fashioned (or rolled) oats are the only kind of oats that work on top of fruit crisps like this one. I don&rsquot recommend using quick cook or steel cut oats for this recipe. The old-fashioned oats crisp up nicely and become golden and wonderfully chewy in the oven.
  • When you first add the oatmeal topping over the fruit layer, it will look like you&rsquove made way too much. The crisp topping sinks into the fruit as the dessert bakes, so it will actually be the perfect amount!
  • The lemon juice helps to bring out the fruit juices (don&rsquot worry &ndash you won&rsquot taste lemon at all) and when eating a fruit pie you definitely want to really enjoy all of that fruit flavor.
  • I absolutely hate when the fruit filling of a dessert is soupy. Cornstarch is the perfect solution. Just be sure to stir it in completely so there&rsquos no clumping. It&rsquos also best to let the crisp sit for about 10 minutes after baking, so it can fully thicken up.
  • When you bake the crisp, place the pie dish on a cookie sheet. This way, if the filling spills over, the cookie sheet will catch the mess and it won&rsquot stick to the bottom of your oven!

Peach Crisp in a Jar

For the Peach Filling

  • 4 large peaches
  • ¼ cup sugar
  • ½ tsp. cinnamon
  • 1 TB. minute tapioca
  • dash salt

Fill a large pot with water and bring to a boil . In a large bowl in your sink, prepare an ice bath. Quickly immerse the peaches in the boiling water and transfer to the ice bath. Peel the skins and cut into ¼” thick slices.

In a bowl, combine the peaches, sugar, cinnamon, tapioca and salt. Spoon equal amounts of the mixture into four 15 oz. jars (I used Canadian Gem jars).

For the Oat Topping

  • ¼ cup butter
  • ¼ cup brown sugar
  • ¼ cup flour (white, whole grain or flour alternative)
  • ¼ tsp. cinnamon
  • ¾ cup quick rolled oats
  • ¼ cup chopped walnuts or pecans

Preheat the oven to 400°F. Mix the butter, brown sugar, flour, cinnamon, oats, and walnuts until you’re left with crumbs and small chunks of topping. Loosely spoon over top of peach filling in the jars.

Place the jars on a rimmed baking sheet and bake for 18-20 minutes. Next, rotate the baking sheet, turn the heat down to 350 degrees, and bake for approximately 5 more minutes. The filling should be bubbling vigorously and the topping should be golden brown.

Allow the jars to cool down a bit and serve with a scoop of vanilla ice cream.

Peach Affogato & some link love

Peach affogato is a simple summer dessert. Top the peaches with ice cream and a simple maple-cinnamon oat granola. Drizzle with cold brew coffee and enjoy!

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