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Peach Crisp with Oatmeal-Walnut Topping

Rated as 2.88 out of 5 Stars
0

"I love fruit crisps. I created this recipe after picking a half-bushel of peaches with my family at a local orchard. The topping can be used on various other fruits as well. I served this with a scoop of vanilla ice cream. Enjoy!"
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Ingredients

55 m servings 412
Original recipe yields 6 servings (1 8x8-inch dish)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine peaches, tapioca, almond extract, and 1/4 cup brown sugar in a bowl. Set mixture aside until tapioca pearls have softened, about 15 minutes. Whisk remaining 1/4 cup of brown sugar and flour in a separate bowl.
  3. Process rolled oats with walnuts in a food processor, pulsing a few times to grind to coarse crumbs; stir walnuts and oats into flour mixture. Drizzle topping mixture with melted butter and stir with a fork to create large crumbs of topping. Pour peaches and their juice into an 8x8-inch baking dish; spread crumb topping atop peaches in an even layer.
  4. Bake in the preheated oven until topping is golden brown and the peaches are bubbling, 35 to 40 minutes. Serve slightly warm.

Nutrition Facts


Per Serving: 412 calories; 16.6 60.9 5.8 31 12 Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Just a note about the salt. You can certainly add some salt to the crisp topping. My family seems to prefer no salt added. I would say about 1/8 teaspoon.

Most helpful critical review

I agree the topping could use some work. It has too much flour, maybe cut it back to 1 cup? The peach layer tasted great.

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I agree the topping could use some work. It has too much flour, maybe cut it back to 1 cup? The peach layer tasted great.

Peaches & sugar mixture was a bit dry, even with 6 cups of peaches. The topping had entirely too much flour and not enough butter to form the perfect crumb mixture.

I agree that the topping could use a little salt if using unsalted butter. My problem was that the topping was too floury. Maybe I processed the oats and walnuts too much. But when baked the top...

Just a note about the salt. You can certainly add some salt to the crisp topping. My family seems to prefer no salt added. I would say about 1/8 teaspoon.

The topping a little dry, either need some more butter or a little less flour. But it tasted good. I used no salt added butter

This recipe has great potential but it certainly is the No Sodium version. Using unsalted butter and not adding any salt to the topping left the topping tasting rather flat. This also was very r...

WAY too much flour! This was awful and I should have known better. Maybe 3/4 c flour.