Paula Deen Peach Crisp Recipe

Easy Low Carb Peach Crisp Honest Grub, Honest Foodie

WEBSep 20, 2020 · In a medium sized frying pan add in 1 tbsp coconut oil on medium heat. Then in medium sized bowl add in oats, pecans, …

1. Preheat oven to 350 degrees
2. ( Take coconut cream out the can & put into a tight lid container. Place in refrigerator right away. The cream can be used right out of the can. However, I like to have it harden, that way it becomes more condensed & creamy. It is perfect because it starts to melt a bit as you place on the hot crisp!)
3. In a medium sized frying pan add in 1 tbsp coconut oil on medium heat. Then in medium sized bowl add in oats, pecans, cinnamon, salt, coconut & whisk together. Then pour on top the maple syrup & honey. Stir until evenly covered.
4. Then pour mixture in the frying pan & cook for about 7-10 minutes. You want it to get crispy, brown & toasted-- not burnt. So once you can start smelling it & the color is like above you are good to go. It will crisp more as it sits out too cool. (( THIS IS ONLY "LONG" step, so that is why I love to do this once & then you have the filling all week!))

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Easy Peach Crisp Recipe Insanely Good

WEBJul 26, 2023 · How to Make Peach Crisp. This recipe is seriously a breeze to make. And it’s ready to eat right out of the oven! 1. Prep the peaches. If using fresh peaches, peel …

Rating: 4.8/5(6)

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Peach Crisp – WellPlated.com

WEBMay 16, 2023 · Homemade peach crisp does need to be refrigerated. Cover the crisp, and store it in the refrigerator for up to 3 days. To …

1. Place rack in center of oven and preheat to 375 degrees F. Lightly coat a 9x9-inch casserole dish with nonstick spray.
2. To quickly and easily peel the peaches: Bring a very large pot with enough water to cover the peaches to a boil. While the water comes to a boil, prepare an ice bath by placing several generous handfuls of ice cubes in a large bowl and then filling it with cold water. With a small, sharp knife, score the bottom of the peaches with an "X." Once the water is boiling, with a slotted spoon or tongs to protect your fingers, gently lower half of the peaches into the water. (You want to add the peaches in two batches so that the water temperature does not rapidly drop.) Boil for 1 minute. With the spoon, remove peaches from the water and plunge into the ice bath to stop the cooking. The skins can now be easily slipped off with your fingers. Repeat with remaining peaches. (Every now and then, you'll get a stubborn peach that still won't peel and have to use a knife, in which case, my apologies and you deserve an extra serving of the finished peach crisp!)
3. Cut the peeled peaches into thick, 3/4-inch wedges (about 8 per peach, depending on the size). Place the wedges in a medium bowl and stir in the honey, flour, lemon zest, vanilla extract, and nutmeg. Set aside while you make the topping.
4. Prepare the topping: In a medium saucepan, heat the butter and oil over medium heat, until the butter melts. Whisk in the brown sugar and granulated sugar until blended (The oil and butter will still be a little separate from the sugar, but the sugar should not have any lumps). Once combined, sprinkle in the oats, white whole wheat flour, cinnamon, and salt. Switch to a rubber spatula and fold to combine, stirring until the ingredients are evenly moistened. The mixture will be a little crumbly. Last, stir in the almonds.

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