Peach Crumble Recipe With Oats

Peach Crumble with Oats A Reinvented Mom

WebOct 13, 2020 · To reheat, simply warm in the oven on 350 degrees. You can also use the microwave – warm in 15-second increments so the oats …

1. To make the topping - in a medium bowl, combine brown sugar, flour, oats, cinnamon and nutmeg and mix until well combined.
2. Preheat oven to 350 degrees F.

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15Minute Healthy Peach Crumble For Breakfast (Meal …

WebJul 27, 2020 · Stir occasionally to prevent burning. Take the crumble out of the pan and let it cool off - it will become crunchier when it starts to cool. …

1. Put all ingredients for the crumble in your food processor. Process until you get a chunky mixture. Add to a non-stick pan, flatten with your spatula and cook on medium for 3-4 minutes. Stir occasionally to prevent burning. Take the crumble out of the pan and let it cool off - it will become crunchier when it starts to cool.
2. Saute the peaches with cinnamon and olive oil in a non-stick pan for 1 minute. Cover with a lid and let cook for additional 4-5 minutes or until peaches are soft.
3. Add the peaches and the crumble to a bowl and top with your favorite toppings. I added some yogurt, but you can also use ice cream for a more dessert-like version, almond butter or coconut oil for a vegan version.

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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 Reheat. …

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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