Peach Crisp Revised Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake until lightly browned, about 15 minutes. , Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from the heat; stir in peaches. , Pour over crust. For topping, combine oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake until golden brown and bubbly, 25-30 minutes.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C), and grease an 8 inch square baking dish.
• Place the peaches in the bottom of the baking dish, and sprinkle them with almond extract.
• In a bowl, combine the flour, sugar, brown sugar, cinnamon, and salt. Cut the butter into the flour mixture with a pastry cutter until the mixture resembles crumbs.
• Sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 45 minutes, until the peaches are bubbling and the topping is browned.

Steps:

• Place peach slices in a large bowl, sprinkle with lemon juice, vanilla, and arrowroot; toss to incorporate all ingredients.
• In a smaller bowl, combine almond flour, salt, grapeseed oil and agave for topping.
• Place peach mixture in a 3 quart baking dish.
• Crumble topping over peaches.
• Bake covered at 350° for 45 minutes, until peach juice is bubbling.
• Remove cover and bake a few more minutes if topping is not yet browned.
• Serve.