The BEST Peach Crisp | MORE Crisp Topping (Less Fruit Filling ????)
This peach crisp recipe is all about that crispy oat topping! So, if you are team crisp topping over the fruit filling, this is going to be your new favorite summer dessert.
You can use fresh or previously frozen peaches for this recipe. Just be sure if you use frozen peaches, you give them plenty of time to both thaw all the way through and drain the excess liquid!
You will be shocked at how quick and easy this homemade dessert comes together. The crisp topping takes less than 10 minutes, and the fruit filling? All you need is a solid five. Especially, if you are using frozen peaches, and you don't find yourself having to prep, cut, and peel peaches.
This peach crisp recipe is perfect for just about every occasion – summer barbecues, Easter, spring gatherings, or a potluck party any time of year!
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You can print out the recipe here:
Here's what you'll need to make it:
For the Crisp Topping:
¾ cup packed light brown sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon (optional)
¾ cup old-fashioned rolled oats
Scant ½ teaspoon fine sea salt
⅓ cup room temperature, unsalted butter, cut into ½ cubes
For the Peach Filling:
1 ½ pounds sliced peaches* (about 3 - 3 ½ cups)
¾ cup granulated sugar
2 tablespoons cornstarch
½ teaspoon fine sea salt
½ teaspoon cinnamon (optional)
Juice of a lemon
1 teaspoon pure vanilla extract
How to Make a Peach Crisp:
Preheat the oven to 375°F and have ready greased a 1 ½ to 2-quart capacity baking dish, such as an 8x8 baking dish or small au gratin/casserole dish.
To Make the Crisp Topping:
Add the brown sugar, flour, ground cinnamon (if using), oats, and salt to a large bowl. Whisk to combine.
Scatter the butter across the top of the mixture. Rub the butter into the flour mixture using your fingertips until it is well-mixed and no longer appears dry.
To Make the Peach Filling:
Add the peaches, sugar, cornstarch, salt, cinnamon (if using), lemon juice, and vanilla to a medium-sized mixing bowl. Stir until the peaches are coated and everything is evenly distributed.
Assemble, Bake, and Cool:
Pour the peach filling into the prepared dish. Sprinkle the crumble across the top and bake for 30 minutes, until the topping is a deep golden brown and the edges are bubbly.
Remove the crisp from the oven and allow to cool for about 20 minutes. Serve and enjoy!
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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Mini Potato Dauphinoise (Gratin Stacks)
Everything is better in mini form....and it especially holds true for cheesy potato!!! Right? :)
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Potato Basil Frittata with Ina Garten | Barefoot Contessa | Food Network
Having guests over for brunch? Ina's frittata is sure to impress a crowd.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Potato Basil Frittata
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr
Yield: 8 servings
Ingredients
8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyere cheese, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup flour
3/4 teaspoon baking powder
Directions
Heat the oven to 350 degrees F.
Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.
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Potato Basil Frittata with Ina Garten | Barefoot Contessa | Food Network
Hazelnuts Heaven: Learn To Make Perfect Souffle Every Time
In today's video, I will show you how you can make delicious hazelnut souffle with apple ice cream at home. This is an easy recipe that will work every time so you can impress your guests.
Hazelnut souffle base
- 4 egg yolks
- 60g of sugar
- 25g of plain flour
- 2 teaspoons of cornflour
- 280ml of milk
- 80g of hazelnuts paste
Ice cream base
- 150ml of cream
- 150ml of milk
- 120g of egg yolks
- 70g of sugar
Apple puree
- 3 green apples
- 1 teaspoon of cinnamon
- 3 tablespoon of sugar
- juice from half of lemon
- 50ml of alcohol of your choice (optional)
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Coquilles St. Jacques (Baked Scallop Gratin) | ENTERTAINING WITH BETH
A delicious French recipe for a first course for holiday entertaining, Scallops Gratin is otherwise known as Coquilles Saint Jacques looks as festive as it is delicious.
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BETH'S COQUILLES ST. JACQUES RECIPE
Serves 6 as a first course
*PRINT RECIPE HERE*
Ingredients:
1 pound of scallops (453 g) , cut into quarters
5 tbsp (75 g) butter
1 shallot, minced
1 leek, white parts only sliced
1 cup sliced mushrooms, roughly chopped
2 tbsp (30 g) butter
1 lemon, zest and juice
1 ½ (350 ml) cup dry white wine
1 bay leaf
½ (2.5 g) tsp fresh thyme
½ (2.5 g) tsp salt
2 tbsp flour (15 g)
1 cup (240 ml) of heavy cream
1 cup (150 g) bread crumbs
½ cup (45 g) grated gruyere cheese
2 tbsp (11 g) freshly chopped parsley
Method:
Melt 2 tbsp (30 g) of butter in a pan. Add shallots and leeks and cook until soft. Add mushrooms. Cook until they release their juices. Set aside
In a large sauté pan, add wine, bay leaf, thyme, lemon zest and juice, salt and pepper. Bring to a boil. Reduce to a simmer and add scallops. Cook for 4-5 minutes until scallops are slightly firm (do not over cook). Drain all liquid expect about 1 cup (240 ml). Set aside.
Melt remaining 3 tbsp (45 g) of butter, add flour and cook for 1 minute. Add the scallop liquid and cream. Cook until reduced slightly, and mixture has thickened.
Add vegetable and scallops back into the pan, stir until combined. Then portion out into scallop shells, or ramekins. Sprinkle with bread crumbs, and cheese. Bake at 400 F/200 C degrees until bread crumbs crisp and cheese melts.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
Cooking for 2, Au Gratin Potatoes, Apple Crisp!
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Au Gratin Potatoes
2 russet Potatoes, sliced thinly
1/2 onion sliced thinly
salt, pepper, garlic
2 T. flour
1 T. butter
1/2 cup shredded cheese
2/3 cup cream or half and half
400. 40 minutes
Apple Crisp
2 apples cut thin
1/2 t. vanilla
1/3 cup brown sugar
1/4 cup flour
1/4 cup oats quick or old fashioned
1/2 t. cinnamon
2 T. soft butter
1/4 cup pecans or walnuts,
375 30 minutes
Link to my Old fashion Apple Crisp
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