With Sharon Peterson
This peach crisp recipe combines your choice of berries and peaches with a bit of brown sugar for sweetening.
1/2 cup oats
1/2 cup oat flour ( or you can just grind 1/2 cup oats up fine)
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp ground cinnamon
2 T chopped nuts or more to taste. (I used pecans, almonds would be good too)
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2 cups your choice berries. (I used blueberries)
1 quart home canned peaches, well drained. (Or 4 fresh peaches skinned and quartered)
1/4 to 1/2 cup brown sugar (depends on how sweet you like it)
2 T butter
Preheat oven to 350 degrees.
If you don’t have oat flour create your own is easy. Place 1/2 cup rolled oats in your food processor. Process until fine. May not be a fine as real flour but you can get pretty close.
Next combine oat flour, oats, and brown sugar in a food processor and pulse briefly to mix. Add chopped nuts and egg. Pulse until mixture is crumbly.
In a pie sized pan combine your peaches and berries. Top with 2 T butter sliced into pieces. Sprinkle on 1/4 to 1/2 cup brown sugar.
Crumble oat topping over fruit. Bake for 35 minutes or until bubbly.
Serve with ice cream if desired! Yum.
And if you want a picture of your crisp… be quick. Or else all you’ll have to take a picture of is this. 🙂
A couple notes
Notice how runny my sauce ended up being? It was delicious! but next time I’ll sprinkle 2 T of flour over my filling before I top it. I think it will thicken it up a bit.
And the pecans…. in my ingredients list I mentioned 2T nuts…. in the image? – well I added a few more just because I felt like it. 🙂 Feel free to add more nuts if you like them!