Grill It, Braise It, Broil It’s Peach Crisp

In true summertime fashion, we’ve been eating fresh peaches for a couple months now. Of course, when I saw a peach crisp recipe in Grill It, Braise It, Broil It, I couldn’t resist. It was an alarmingly easy recipe to follow and I had most of the ingredients, which is always a plus.

redhead-uncorked-peach-crisp-sweet-tooth-nashville

GIBIBI's Peach Crisp

  • 4 medium peaches, peeled and sliced
  • 1/2 tsp ground cinnamon; 1/2 tsp ground cinnamon, divided
  • 1/2 tsp cornstarch
  • 1/2 cup oatmeal
  • 3 tbs chopped pecans
  • 2 tbs margarine
  • 1 tbs brown sugar
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  1. Preheat the oven to 375 degrees F.
  2. Stir 1/2 tsp of cinnamon and cornstarch with sliced peaches and place in a 8-inch square baking pan.
  3. In a separate bowl, stir remaining ingredients using a fork and sprinkle on top peaches.
  4. Bake for about 15 minutes or until the tops are golden brown.
  5. Transfer macaroons on a cooling rack and let cool for about 5 minutes.
  6. Bake for 30 to 40 minutes until topping is golden brown.
  7. Serve and enjoy!

Baker’s Notes: I did not peel the peaches (too much work).  I also added almonds instead of pecans — it was what was in my pantry. And I got to say, it was just as tasty. Serve a la mode for a tasty dessert for the next several nights. You won’t be disappointed.

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