If you’re anything like my family, peach season means that many of your favorite desserts are about to be made. This peach crunch recipe has been a favorite since long before this blog was a thing.

Peach Oatmeal Crisp

It doesn’t matter how many other varieties of fruit desserts I make, I always come back to the chewy sweet awesomeness of a fruit crunch.

This is basically a peach oatmeal crisp, but with an extra layer of that irresistible crisp topping.

Almost firm enough to cut into bars and yet just fruity enough to still resemble a crisp, a fruit crunch is simply a fruit crisp with both a top and bottom crust layer.

Don’t be intimidated by the crust layers or the topping, no cutting in cold butter is required. Melted butter is poured into the dry ingredients. Just stir with a fork to form perfect buttery sweet oatmeal crumbs to top this dessert.

Peach Cobbler with Oats

If you’ve ever made a southern-style peach cobbler (and if you haven’t made this recipe, you’re truly missing out!) you’ll notice that the ingredient list is very much the same.

You’re just going to add oats to the usual lineup of cobbler ingredients.

Peach Filling Ingredients

• peaches
• sugar
• cinnamon
• cornstarch
• kosher salt
• lemon juice

Crust Ingredients

• all-purpose flour
• light brown sugar
• old-fashioned oats
• melted butter

Peach Crunch Recipe

1. Preheat oven to 400 degrees. Place the fruit in a mixing bowl. Add the white sugar, cinnamon, cloves and ginger, salt, and cornstarch.
2. Stir to coat and add the lemon juice. Stir again and let the peaches rest while preparing the crust.
3. In a separate mixing bowl, combine the flour, oats, and brown sugar. Add the melted butter. Stir to combine.
4. Press half of this mixture into a buttered 9×13 pan.
5. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
6. Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings.

Peach Dessert Recipes

This time of year, peaches and watermelon are the fruits I crave. And today is all about the peaches.

I will happily start any day with Peaches and Cream Oatmeal or Baked Peach Oatmeal. Both of those are 10-minute prep breakfasts that my whole family loves. And if you have a few extra minutes to prep breakfast, I recommend the Peaches and Cream French Toast Casserole.

The quintessential summer flavor combination of peaches and cream has been transformed into cold and creamy scoops of Peaches and Cream Ice Cream and it is everything I imagined it would be.

You need just three ingredients to make this Homemade Peach Sauce. The deliciousness begins with ripe, juicy, peaches. When the peaches grow fragrant and soften, that’s the signal that it is time to start making our favorite peach recipes.

Next time you heat up the grill, try Grilled Peaches with Ice Cream for a seriously easy and mouthwatering treat too. The peaches tastes just like the peaches in cobbler, but without any of the effort or extra ingredients.

Check out the rest of the Gluten Free Dessert Recipes on this website!

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Peach Crunch

Fresh sweet peaches are tossed together with sugar and spices, then baked in between layers of brown sugar and oats to form a chewy sweet crust on this Peach Crunch.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12 -16 servings

Calories 407kcal

Ingredients

Peach Filling Ingredients

• 8 peaches peeled and thinly sliced, about 6 cups
• ½ cup sugar
• ½ teaspoon cinnamon
• ¼ teaspoon cloves optional
• ¼ teaspoon ginger optional
• 1 tablespoon cornstarch
• ½ teaspoon kosher salt
• 1 tablespoon lemon juice

Crust Ingredients

• 2 cups all-purpose flour*
• 1 cup light brown sugar
• 1½ cups old fashioned oats
• 1 cup butter melted

*Gluten-Free Alternative

• 1⅓ cups brown rice flour
• ⅔ cup tapioca starch

Instructions

• Preheat oven to 400°F. Place the peaches in a mixing bowl. Add the white sugar, cinnamon, cloves and ginger, salt and cornstarch.
• Stir to coat and add the lemon juice. Stir again and the let the peaches rest while preparing the crust.
• In a separate mixing bowl, combine the flour, oats, and brown sugar. Add the melted butter. Stir to combine.
• Press half of this mixture into a buttered 9×13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
• Bake for 34-36 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. Enjoy!

Nutrition

Calories: 407kcal | Carbohydrates: 63g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 238mg | Potassium: 185mg | Fiber: 2g | Sugar: 39g | Vitamin A: 640IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg

{originally published 9/24/12 – recipe notes and photos updated 8/7/23}

The post Peach Crunch appeared first on Barefeet in the Kitchen.

This cobbler is loaded with strawberries and then topped with a generous cinnamon sugar crust that is both buttery and flaky while never becoming soggy, even after a day or two in the refrigerator.

Growing up, we didn’t have a lot of desserts at the dinner table. Money was tight, and there were a lot of mouths to feed. So, it always felt like a special treat when dessert was something other than Jell-O.

My mom wasn’t much of a baker, and cobblers were among the best desserts she made. So, this strawberry cobbler recipe fills me with nostalgia. I remember digging into similar desserts after Sunday dinners.

I think most of us have a dessert like that. Something that reminds us of those sweet moments in our childhood, when a simple scoop of vanilla ice cream and a fruit cobbler was the highest kind of joy.

I like to top each serving of Strawberry Cobbler with fresh Vanilla Bean Whipped Cream or Homemade Ice Cream. Don’t get me wrong though, storebought whipped cream and/or ice cream works beautifully too.

There is no wrong way to eat a fruit cobbler! While the Peach Cobbler of my dreams will forever rule fruit desserts, the Strawberry Cobbler is rapidly becoming a close second.

How to Make Strawberry Cobbler

I try to freeze a few cobblers worth of fruit each year, so we can enjoy this fresh taste of summer throughout the year.

To freeze strawberries for cobbler, combine the filling ingredients: strawberries, sugar, brown sugar, cinnamon, and nutmeg in a gallon size zip-close freezer bag.

Add the lemon juice to the berry mixture and stir to combine. Alternatively, you can seal the bag and shake gently to coat the fruit.

Place the bag flat in the freezer. I like to prepare and stack several bags of cobbler filling in the freezer each summer.

When you’re ready to bake the cobbler, thaw the fruit mixture in the refrigerator. Pour the strawberries and all liquid from the bag into the baking pan. Bake the fruit and proceed with the recipe as written.

Cobbler Topping

The cobbler topping in this recipe is absolutely perfect. It is inspired by the topping I’ve made for many years now for this Southern Peach Cobbler.

In addition to grating cold fresh butter into flour to create the crumb texture I love in cobbler, just a touch of boiling water helps the whole thing attain a crusty texture as it bakes.

A simple cinnamon sugar combination is added to the top of the cobbler crust. This cinnamon sugar topping adds a little crispiness to the cobbler that’s so satisfying to bite into.

Using a cheese grater to “grate” cold butter is my favorite hassle-free wait to cut in the butter. It takes just a moment and I think it’s simpler than the more traditional methods.

If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture, using a pastry blender or your fingertips.

Strawberry Cobbler Recipe

1. Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler may overflow and the baking pan will catch the drips and prevent a mess in the oven.
2. In a large bowl, combine the berries with the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9×13 baking dish.
3. Bake the berry mixture for 10 minutes.
4. While the strawberries are in the oven, combine the dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
5. Remove the berry mixture from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.)
6. Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature.

Fruit Cobbler Recipes

Sweet and juicy, loaded with fresh apples, and just the right hint of spices, this apple cobbler is a fall and winter dessert favorite that we enjoy throughout the entire year.

With a sweet, buttery, crispy, cake-like topping and a filling of sweet, warm berries, this blueberry cobbler is dessert perfection with a scoop of ice cream on top.

Juicy fresh pears are topped with a generous cinnamon sugar crust to make this cinnamon spice pear cobbler. This unforgettable cobbler manages to be both buttery and flaky while never becoming soggy, even after a day or two in the refrigerator.

If you’re lucky enough to have any fruit cobbler leftover, I recommend stashing a bit of it away to make this cobbler ice cream.

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Strawberry Cobbler

Fresh strawberries are tossed with sugar and cinnamon before being layered under a sweet biscuit crust to make this Strawberry Cobbler. If you're a fan of classic strawberry shortcake, this berry-filled dessert is going to thrill you.

Course Dessert

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 509kcal

Ingredients

Berry Filling

• 10 cups sliced strawberries, about 4 pounds
• 1 tablespoon fresh lemon juice
• ¼ cup white sugar
• ¼ cup light brown sugar
• ¼ teaspoon cinnamon
• ⅛ teaspoon nutmeg

Crust Topping

• 2 cups all-purpose flour*
• ½ cup white sugar
• ½ cup light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ¾ cup butter, chilled and grated
• ½ cup boiling hot water

*Gluten-Free Alternative

• 1¼ cup brown rice flour
• ⅔ cup tapioca starch
• ⅓ cup potato starch

Cinnamon Sugar Topping

• ⅓ cup white sugar
• 2 teaspoons cinnamon

Instructions

• Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler may overflow and the baking pan will catch the drips and prevent a mess in the oven.
• In a large bowl, combine the berries with the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9×13 baking dish. Bake the berry mixture for 10 minutes.
• While the strawberries are in the oven, combine the dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
• Remove the berry mixture from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.)
• Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!

Nutrition

Calories: 509kcal | Carbohydrates: 85g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 452mg | Potassium: 442mg | Fiber: 4g | Sugar: 55g | Vitamin A: 555IU | Vitamin C: 105.8mg | Calcium: 104mg | Iron: 2.5mg

{originally published 7/26/18 – recipe notes and photos updated 6/7/23}

Strawberry Desserts

Want a few more ways to use strawberries this summer? Try a Strawberry Coconut Crisp. It is pretty amazing on its own and it’s even better with a melty scoop of ice cream on top.

Fresh Strawberry Frosting is so flavorful and berry filled, you’re going to be slathering it on cakes, cupcakes, and pretty much everything you can think of. I’ve been known to dip a spoon into it, in addition to topping a few graham crackers with this loveliness every time I make it.

Strawberries Romanoff is a dressed-up version of strawberries with whipped cream – it tastes so much fancier than it actually is!

This Fresh Strawberry Pie by Bless This Mess Please is positively dreamy. And this No Bake Sour Cream Berry Pie by Country Cleaver needs to be on the must-try list soon as well.

Last but not least, you’ll want to set aside some Strawberry Cobbler to make ice cream. I can’t get enough of the Strawberry Crisp Ice Cream. So, naturally, I’m already planning a batch of Strawberry Cobbler Ice Cream.

The post Strawberry Cobbler appeared first on Barefeet in the Kitchen.

Easy Apple Cobbler

Cinnamon, sugar, and apples, warm fragrant and bubbling from the oven is one of the most nostalgic aromas for me. I have yet to find a candle that mimics this scent perfectly. So I will just keep making baked apple recipes on repeat to keep the kitchen smelling amazing and feeling cozy.

It is entirely up to you whether or not you choose to peel the apples for this cobbler. I’ve enjoyed it both ways and the peels don’t bother me a bit. I’m all for saving time and effort in the kitchen whenever possible, so I choose not to peel the apples most of the time.

You’ll start this recipe by slicing the apples thin and drizzling some lemon juice over them. Sprinkling them generously with cinnamon sugar and nutmeg.

Stir to coat all of the apples with the spices and then transfer them to a greased baking dish. It’s okay if the dish appears to be very full initially. The apples will shrink down a good bit during the baking process.

To make the cobbler topping, I use a cheese-grater to “grate” the cold butter. That is my favorite hassle-free way to cut in the butter. It takes just a moment and I think it’s simpler than the more traditional methods.

If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture, using a pastry blender or your fingertips.

Toss the grated butter in the flour mixture. Stir with a fork to mix throughout. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.

Spoon the cobbler batter over the apples. I find the easiest way to do this is using a cookie scoop. It is easy, mess-free, and creates an even topping. Top with the cinnamon sugar mixture for a sweet crusty top.

Call me crazy but it doesn’t matter the kind or how full I make my baking dish cobblers often bubble over the pan while baking. To avoid cleaning the oven I put a foil-wrapped baking sheet on the rack under the cinnamon apple cobbler. The foil-covered pan makes cleaning up a breeze.

Easy Apple Cobbler Recipe

Ingredients 

Apple Filling

• medium-size apples 
• fresh lemon juice
• white sugar
• cinnamon
• nutmeg

Crust Topping

• all-purpose flour *
• white sugar
• brown sugar
• baking powder
• kosher salt
• butter 
• boiling water

* Gluten-Free Variation

• brown rice flour
• tapioca starch
• potato starch

Cinnamon Sugar Topping

• white sugar
• cinnamon

How to Make Apple Cobbler

1. Preheat oven to 425°F. Grease an 8-inch baking dish with butter. In a large bowl, combine the apples, lemon juice, sugar, cinnamon, and nutmeg. Stir to coat and then pour into the prepared baking dish.
2. In the same bowl used for the apples, combine the flour, white sugar, brown sugar, baking powder, and salt. Whisk to combine.
3. Toss the grated butter in the flour mixture and mix with a fork. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
4. Drop the topping over the apples in spoonfuls. (I like to use my smallest cookie scoop to do this.) Sprinkle the cinnamon sugar mixture over the topping.
5. Bake until the crust of the cinnamon apple cobbler is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Top with ice cream if desired.

Baked fruit desserts like crisps and cobblers are quite literally fail-proof and always delicious. Serve them warm with a scoop of ice cream or a dollop of homemade whip cream and you will hear nothing but rave reviews.

Peach Crisp with fresh, sweet juicy peaches and cinnamon, brown sugar topping served warm from the oven is a bowl of deliciousness.

Warm slices of baked apples covered with cinnamon brown sugar streusel topping are all that’s required to make this old fashioned apple crisp.

Blueberry Cobbler full of berries with a sweet, buttery, cake-like yet crispy topping served with ice cream is dessert perfection.

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Apple Cobbler

Sweet and juicy, loaded with fresh apples, and just the right hint of spices, this apple cobbler is a fall and winter dessert favorite that we enjoy throughout the entire year.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 378kcal

Ingredients

Apple Filling

• 6 medium-size apples sliced thin, about 8 cups worth
• 1 teaspoon fresh lemon juice
• ¼ cup white sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg

Crust Topping

• 1 cup all-purpose flour*
• ¼ cup white sugar
• ¼ cup brown sugar
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 6 tablespoons butter chilled and grated
• ¼ cup boiling water

* Gluten-Free Alternative

• ½ cup, plus 2 tablespoons brown rice flour
• ⅓ cup tapioca starch
• 3 tablespoons potato starch

Cinnamon Sugar Topping

• 2 tablespoons white sugar
• ½ teaspoon cinnamon

Instructions

• Preheat oven to 425°F. Grease an 8-inch baking dish with butter. In a large bowl, combine the apples, lemon juice, sugar, cinnamon, and nutmeg. Stir to coat and then pour into the prepared baking dish.
• In the same bowl used for the apples, combine the flour, white sugar, brown sugar, baking powder, and salt. Whisk to combine.
• Toss the grated butter in the flour mixture and mix with a fork. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
• Drop the topping over the apples in spoonfuls. (I like to use my smallest cookie scoop to do this.) Sprinkle the cinnamon sugar mixture over the topping.
• Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Top with ice cream if desired.

Notes

Using a cheese-grater to “grate” cold butter is my favorite hassle-free way to cut in the butter. It takes just a moment and I think it’s simpler than the more traditional methods. If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture, using a pastry blender or your fingertips.

It is entirely up to you whether or not you choose to peel the apples for this cobbler. I’ve enjoyed it both ways and the peels don’t bother me a bit. I’m all for saving time and effort in the kitchen whenever possible, so I choose not to peel the apples most of the time.

Nutrition

Calories: 378kcal | Carbohydrates: 73g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 220mg | Potassium: 302mg | Fiber: 5g | Sugar: 38g | Vitamin A: 338IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg

The post Cinnamon Apple Cobbler appeared first on Barefeet in the Kitchen.

All by itself or topped with vanilla ice cream or fresh whipped cream, apple crisp is one of our favorite desserts year-round. If you manage to have any leftovers the next day, this makes a spectacular breakfast too.

You could even include a crisp for a big weekend brunch, coupled with a pan of breakfast enchiladas, a cheesy bacon quiche, or a jalapeno popper breakfast casserole.

You’re probably not surprised to hear that my favorite way to eat this is with my morning coffee and a scoop of ice cream. It’s probably a good thing that I don’t usually have a fresh apple crisp waiting in the kitchen in the morning.

Easy Apple Crisp Recipes

As much as I love apple crisp, I don’t always love eating the soupy dish that sometimes masquerades as an “apple crisp.” This old fashioned recipe is not at all soupy, the tender apples are covered with the perfect amount of crunchy topping to balance it well.

Want a little more evidence of my love for easy apple crisp recipes? Tart cranberries and sweet apples are baked inside a brown sugar and oat crisp for a perfect not-to-sweet cranberry apple crisp.

Tart blackberries are paired with sweet apples in this brown sugar and oat fruit crisp. Apple Crisp Ice Cream is made with the creamiest of homemade vanilla ice creams, then completely loaded with bits of cinnamon sweet baked apples, and crunchy streusel topping.

Old Fashioned Recipe for Apple Crisp

This recipe is so easy to pull together and only takes a few minutes of prep time. The most labor-intensive part is slicing your apples. To save time, I don’t peel the apples for this recipe, though you certainly can.

You can use any kind of apples you like in an apple crisp and it will turn out deliciously each and every time. Granny Smith apples yield a little bit more tartness and pair nicely with the brown sugar and cinnamon.

My favorite combination is a mix of Honeycrisp and Granny Smith apples.

Slicing the apples thinly and evenly is important for getting the perfect apple crisp texture. Apples that are sliced too thick will still taste good but may not end up as buttery soft.

Recipe for Apple Crisp Topping

This apple crisp with oat topping is the ultimate in forgiving dessert recipes. There’s no pressure to decorate anything or make it look super fancy, no measuring out batter or shaping of the dough.

To make this apple crisp topping recipe, you’ll combine softened butter with brown sugar, oats, flour, cinnamon, nutmeg, and salt. Blend with a spoon or your fingers until crumbly.

Sprinkle the topping over the apples in the baking dish. Pop the pan in the oven and everyone in your house will be wandering into the kitchen to find out what smells so good.

Gluten-Free Apple Crisp

I have made this apple crisp with both all-purpose flour and oat flour. Both ways come out extremely well and I don’t have a preference for one over the other. The oat flour pairs very well with the oats in the crumb topping.

If you’re cooking for someone with Celiac disease,  take care to be sure that the oats and oat flour you use are certified gluten-free. Some oats are processed on the same equipment as gluten-containing products which can be an issue for those with severe gluten allergies.

Looking for even more gluten-free dessert recipes? Check out the full collection of gluten free desserts on this website.

Easy Apple Crisp Recipe

1. Preheat oven to 375 degrees. Grease a small baking dish with butter.
2. Spread the apples across the greased baking pan.
3. Combine the butter with brown sugar, oats, flour, cinnamon, nutmeg, and salt. Blend with a spoon or your fingers until crumbly
4. Sprinkle the topping over the apples and bake for 30-32 minutes, until the topping is golden brown and the apples are tender.
5. Serve with ice cream or whipped cream.

Baking tip: If when you add the butter to the dry topping ingredients it is not soft enough to easily mix into crumbs, you can place the whole bowl (dry ingredients and butter both) in the microwave for 10-15 seconds, just long enough to soften the butter and make it easy to blend into crumbs for the topping.

Does apple crisp need to be refrigerated?

Wondering whether apple crisp needs to be refrigerated? According to the USDA, fruit fillings and pies that have been prepared with sugar can be safely left out at room temperature for up to two days. Apple crisp is in this category, so technically, it doesn’t need to be refrigerated if you’re going to eat it within that time period.

However, I always recommend refrigerating fruit crisps, simply because I think they taste fresher when stored in the fridge. Keep in mind that if you won’t finish the apple crisp within a couple of days, you should refrigerate it as soon as possible. This extends its shelf life and keeps it fresher for longer.

Last, but not least, if you live somewhere warm or humid, please refrigerate your apple crisp. Warm weather and high moisture levels can cause the apple crisp to spoil faster than it usually would.

It’s easy enough to warm apple crisp in a microwave. It only takes 20-30 seconds to reheat individual servings. To store the crisp, cover the pan tightly with plastic wrap or an airtight lid and place it in the refrigerator for up to a week.

There’s no end to the ways you can use fresh apples in desserts and baked goods. I love them in a traditional pie or homemade applesauce, of course, but apples are also fun in unexpected dishes like these crunchy apple nachos. (Your kids will LOVE those, believe me.)

For more great apple desserts, check out this German Apple Pie, the Slow Cooker Stuffed Apples, this Apple Cheddar Galette, and these Apple Cheesecake Crumb Bars, and Cinnamon Apple Cobbler are all terrific ways to use fresh apples.

And if you haven’t made apple butter before (or if it’s been a while), you NEED to go make a batch of Slow Cooker Apple Butter. It’s total apple heaven and so easy to make!

If you’re looking for more fruit crisps, this Blackberry Coconut Crisp and this Strawberry Rhubarb Crisp are both brilliant ways to enjoy summer fruits in your dessert. Can’t decide whether to make a fruit crisp or bars? These Apricot Crisp Bars are the absolute best of both worlds!

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Old Fashioned Apple Crisp

Buttery brown sugar and oat topping over sweet baked apples adds up to the perfect easy apple crisp recipe. Topped with vanilla ice cream this is a classic dessert that's great for any occasion.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 304kcal

Ingredients

• 4 thinly sliced apples, about 6 cups worth
• ¼ cup light brown sugar
• ½ teaspoon cinnamon

Topping Ingredients

• ½ cup all-purpose flour *
• ½ cup old fashioned rolled oats
• ⅔ cup light brown sugar
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon kosher salt
• ⅓ cup softened butter

Instructions

• Preheat oven to 375 degrees. Grease a small baking dish with butter, 8, 9, or 10 inch pans will all work great. Place the sliced apples in the baking dish. Sprinkle with ¼ cup brown sugar and ½ teaspoon cinnamon. Toss with your hands.
• Combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt for the topping in a medium-size bowl. Add the softened butter and blend with a fork, spoon, or your fingers until crumbly.
• Sprinkle the topping over the apples and bake for 30-32 minutes, until the topping is golden brown and the apples are tender. Serve with ice cream or whipped cream.

Notes

If when you add the butter to the dry topping ingredients it is not soft enough to easily mix into crumbs, you can place the whole bowl (dry ingredients and butter both) in the microwave for 10-15 seconds, just long enough to soften the butter and make it easy to blend into crumbs for the topping.

* Oat flour may be substituted for the all-purpose flour listed in the recipe for a gluten-free variation.

Nutrition

Calories: 304kcal | Carbohydrates: 58g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Sodium: 174mg | Potassium: 173mg | Fiber: 3g | Sugar: 45g | Vitamin A: 387IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg

{originally published 6/2/2014 – recipe notes and photos updated 1/6/23}

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Cranberry Apple Crisp

Old fashioned apple crisp has long been a stand by recipe for me. One that works for any occasion and no one seems to turn down, especially if it is warm and I add vanilla ice cream.

Take your apple crisp, add a bag of cranberries, yes an entire bag. Because who wants just a half cup of leftover berries floating around their fridge? And there you have it, a perfect cranberry apple crisp.

Well, that’s almost all there is to it. I do like tart things, but the crisp does need some sugar mixed with the fruit to help those cranberries.

I am always curious, who peels their apples for crisp? I admit I do not anymore. They cook down nicely and I am good with skipping that step. No one in my family seems to notice that I have started doing that.

I know cranberries are only available fresh in the late fall and early winter time frame but finding ways to enjoy them year-round has been my personal mission. Lucky for everyone they freeze extremely easily.

And to make it even easier, there’s nothing special to it. Just toss the bag in your freezer. I have found that frozen and fresh are quite interchangeable. There isn’t a recipe I have written yet that you can’t swap fresh for frozen and vice versa.

Apple Cranberry Crisp

Not only is cranberry apple crisp delicious to eat I am in love with the bright red festive color of the berries contrasted by the white apple slices. To assemble your crisp toss the cranberries and apple slices with your sugar, cinnamon, nutmeg, and salt.

In fruit crisps I don’t always use cornstarch, however, it does help with the cranberries. Cranberries have quite a bit of water in them, which comes out in the baking process so the cornstarch thickens the dessert nicely.

Apple Crisp with Cranberries

Apple, cranberries, and crisp toppings are on the list:

• cranberries 
• apples
• sugar
• cinnamon
• nutmeg
• kosher salt
• cornstarch
• old-fashioned oats
• all-purpose flour or brown rice flour
• light brown sugar
• butter

Apple Cranberry Crisp Recipe

1. Preheat the oven to 400°. Grease a 9×13 pan with butter. Place the cranberries and apples in a large bowl and sprinkle with sugar, cinnamon, nutmeg, salt, and cornstarch. Stir to coat the fruit and set aside while assembling the topping.
2. Stir together the oats, flour, brown sugar, and butter. Pour the fruit into the greased pan and sprinkle the oat mixture on top of the fruit.
3. Bake for 24-28 minutes, until the crust has browned and the fruit mixture is bubbling. Serve warm with vanilla ice cream or whipped cream.

Slightly chewy with a sweetly tart combination, cranberry oatmeal bars are full of cranberries and apples topped with brown sugar and oatmeal crumbs.

From the crunch of the sugar crust on the bottom to the juicy cranberries to the flaky cake layer on top; Nantucket Christmas Cranberry Pie is cranberry dessert heaven.

Tart cranberries, sweet buttery cake, and a fantastic texture all combined to make this an instant favorite every single time someone new tastes it.

Fresh cranberries and a hint of lemon are combined in this incredibly moist brown sugar streusel Cranberry Coffee Cake.

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Cranberry Apple Crisp

Tart cranberries and sweet apples are baked inside a brown sugar and oat crisp for a perfect not-to-sweet cranberry apple crisp.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 373kcal

Ingredients

• 12 ounces cranberries fresh or frozen, about 3 cups
• 2 large apples, sliced thin, about 3 cups worth
• 1¼ cups sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• 2 teaspoons cornstarch
• 1 cup old-fashioned oats
• 1 cup all-purpose flour*
• ½ cup light brown sugar
• ⅔ cup butter, melted

*Gluten-Free Alternative

• 1 cup brown rice flour

Instructions

• Preheat the oven to 400°F. Grease a 9×13 pan with butter. Place the cranberries and apples in a large bowl and sprinkle with sugar, cinnamon, nutmeg, salt, and cornstarch. Stir to coat the fruit and set aside while assembling the topping.
• Stir together the oats, flour, brown sugar, and butter. Pour the fruit into the greased pan and sprinkle the oat mixture on top of the fruit.
• Bake for 24-28 minutes, until the crust has browned and the fruit mixture is bubbling. Serve warm with vanilla ice cream or whipped cream.

Nutrition

Calories: 373kcal | Carbohydrates: 56g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 224mg | Potassium: 130mg | Fiber: 3g | Sugar: 33g | Vitamin A: 506IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg

The post Cranberry Apple Crisp appeared first on Barefeet in the Kitchen.

Cranberry Oatmeal Bars

Sometimes, not often, but sometimes desserts are just too overpoweringly sweet. Especially during the times of the year when we are surrounded by so many rich indulgent foods. Desserts with cranberries are the perfect answer to that.

I can’t be the only one feeling that way. I know, because if I make a dessert with cranberries to take to a gathering, it guaranteed that I will come home with an empty pan. I have a feeling that these easy cranberry oatmeal bars with fresh cranberries will meet a similar fate.

Cranberry oat bars loaded with cranberries and chopped apples bring just the right amount of sweetness to any dessert or snack time. Because they have fruit and oatmeal I would argue they could be considered for breakfast as well.

The layer of fruit between the crust and easy crumb topping is thickened by the cranberries and cornstarch and sweetened by the apples with a touch of sugar. The crust is a buttery oatmeal shortbread pressed firmly into the pan.

The topping is the remainder of the crust ingredients, just crumbled and loosely spread over the fruit. When baked the topping will brown and the cranberry and apples will bubble and smell amazing.

To serve, you can even top the bars with Brown Sugar Ice Cream or Eggnog Ice Cream for an unforgettable holiday dessert.

Cranberry Desserts

Cranberries are so delicious and able to be used in so many things from sweet to savory. It amazes me how well they work regardless of being frozen or fresh.

With over 3,000 comments and 5-star reviews, the Cranberry Christmas Cake is hands down one of the favorite cakes on this website. Cranberry Christmas Cake is an instant favorite every single time someone new tastes it.

Since cranberries are usually only found in stores around the holidays I always buy extra and stash them in the freezer. And by extra, I mean 10+ bags of them. (If you think I’m kidding, you haven’t seen my freezer.)

To freeze them simply put the entire bag into the freezer. No washing, no freezing them on a sheet pan, nothing. They don’t clump, they freeze beautifully. When you are ready to use them just dump out the quantity you need for the recipe.

Oatmeal Cranberry Bars

Fruit Filling Ingredients

• cranberries
• apples 
• granulated sugar
• cornstarch
•  fresh lemon juice

Crust Ingredients

• butter
• light brown sugar
• egg
• vanilla
• flour
• oatmeal
• cinnamon
• ground nutmeg
• kosher salt

Apple Cranberry Dessert

Instructions

1. Preheat the oven to 350°F. In a medium-sized mixing bowl, combine the cranberries, apples, sugar, cornstarch, and lemon juice. Stir to combine. Set aside.
2. In a large mixing bowl, combine the melted butter and sugar. Stir with a wooden spoon or whisk until smooth. Add the egg and vanilla and whisk smooth. Add the flour, oatmeal, cinnamon, and salt. Stir with a fork to combine until crumbly.
3. Press half of this mixture into a buttered or parchment-lined 9×13 pan. Pour the fruit mixture over the bottom crust and then sprinkle the rest of the dry mixture on top.
4. Bake for 30-36 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings.

Best Cranberry Desserts

Cranberry Christmas Cookies are filled with an abundance of fresh tart cranberries balanced by a buttery sweet cookie. This is not a classically crisp or chewy cookie. I created this cookie specifically to mimic everyone’s favorite Cranberry Christmas Cake.

Rich chocolate brownies generously filled with tart cranberries and crunchy pecans make these Cranberry Pecan Brownies one everyone asks for.

This Cranberry Apple Pie is filled with fresh apples and cranberries and topped with streusel, making this classic crumb pie wonderfully festive for a delicious holiday dessert. And this Christmas tart is another treat made with fresh cranberries and apples tossed with brown sugar and spices in a flaky buttery crust.

From the crunch of the sugar crust on the bottom to the juicy cranberries to the flaky cake layer on top; Nantucket Christmas Cranberry Pie is cranberry dessert heaven. No one can resist a dish of warm Cranberry Apple Crisp topped with homemade vanilla ice cream.

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Cranberry Oatmeal Bars

Slightly chewy with the sweet-tart combination, cranberry oatmeal bars are full of cranberries and apples topped with brown sugar oatmeal crisp.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 16

Calories 294kcal

Ingredients

Fruit Filling Ingredients

• 2 cups cranberries
• 3 medium apples peeled and finely diced about 2½ cups worth
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice

Crust Ingredients

• 1 cup butter melted
• 1 cup light brown sugar packed
• 1 egg
• 1½ teaspoons vanilla
• 2¼ cups all-purpose flour
• 2 cups oatmeal
• 1 teaspoon cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon kosher salt

Instructions

• Preheat the oven to 350°F. In a medium-sized mixing bowl, combine the cranberries, apples, sugar, cornstarch, and lemon juice. Stir to combine. Set aside.
• In a large mixing bowl, combine the melted butter and sugar. Stir with a wooden spoon or whisk until smooth. Add the egg and vanilla and whisk smooth. Add the flour, oatmeal, cinnamon, and salt. Stir with a fork to combine until crumbly.
• Press half of this mixture into a buttered or parchment-lined 9×13 pan. Pour the fruit mixture over the bottom crust and then sprinkle the rest of the dry mixture on top.
• Bake for 30-36 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings.

Nutrition

Calories: 294kcal | Carbohydrates: 44g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 138mg | Potassium: 114mg | Fiber: 2g | Sugar: 24g | Vitamin A: 396IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg

The post Cranberry Oatmeal Bars appeared first on Barefeet in the Kitchen.

Anytime I bake peaches into something it reminds me of my favorite peach breakfast. Peaches and cinnamon pair perfectly for your next family breakfast.

Peach Oatmeal Bars

Fresh, sweet and so juicy peaches are the most amazing treat when they’re perfectly ripe. A ripe peach will have a sweet peachy smell to it and the skins will slide right off when you peel them.

What I absolutely love about these oatmeal peach bars is that they do use fresh peaches. My preference when baking is to use real fruit as much as possible.

Most peach bar recipes use a preserve or jam for the filling. That is fine but it gives the bars more of a dessert-like sometimes too sweet quality in my opinion. Real fruit-filled bars I can justify enjoying for breakfast.

Peach bars travel easily to my kids’ activities and events. Bonus, they always get rave reviews when we share them.

I love how nicely they freeze as well. I highly recommend keeping some on hand for those last-minute, “hey mom I need. . . ” requests.

Peach Bars

Sweet and cinnamony peach bars are so easy to make. It only takes a few minutes to stir the crust together and press half of it into the pan.

Toss the peaches in sugar and spices and layer them over the crust. Sprinkle the remaining buttery crumbles over the peaches and pop it in the oven.

Peach Breakfast Bars

When baking with peaches I have noticed a difference in white peach and yellow peaches. I noticed that white peaches were not baking up the same as yellow peaches. They were losing their shape and really cooking down in the dish.

After some research, I learned that white peaches actually have a high sugar content, which explains why we love to eat them but they weren’t the best for baking. That being said stick to yellow for your baking.

As I pondered why it took me so long to learn this the answer came quite easily. Perfectly ripe peaches do not last at my house so I really have to plan ahead to have enough to bake with.

It seems like everytime a kid goes outside, they grab a peach from the basket to eat. No complaints from this mom though when they eat fruits and vegetables for snacks.

My other peach baking discovery has been a big time and frustration saver. Don’t peel the peaches. Yes, you read that correctly, leave the peels on the peaches. After baking, you won’t even notice they are there.

Now if I have to peel peaches and they aren’t quite at the perfectly ripe stage where the skins slide off, blanch them. Carefully drop the peaches into a pot of boiling water for 30 seconds. Then plunge them into an ice bath.

The skins literally slide off. You won’t even need a knife.

Yes! You can use frozen peaches for these oatmeal bars. I would suggest a couple of things. First, let the peaches thaw. Second, be sure to drain off excess liquid. Lastly consider adding an extra tablespoon of corn starch.

Frozen peaches tend to have excess juices when they thaw so discarding that liquid and adding a tad more corn starch will ensure your oatmeal bars aren’t soggy.

Peach Bars Recipe

1. Preheat oven to 400°F. Grease a 9×13 pan with butter and set aside. Combine the peaches with the white sugar, cinnamon, salt, and cornstarch in a large mixing bowl.
2. Stir to coat and add the lemon juice. Stir again and then let the peaches rest while preparing the crust.
3. In a separate mixing bowl, combine the flour, oats, and brown sugar. Add the melted butter. Stir to combine.
4. Press half of this mixture into a buttered 9×13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
5. Bake for 34-36 minutes, until the crust turns golden brown. Let cool completely and slice into bars.

Recipes with peaches are a seasonal favorite, and are always high on my list. Crisps, crunches, coffee cake, pound cake, or cobbler we love the sweet freshness of peaches in countless desserts.

This cobbler is filled with fresh juicy peaches and then topped with a generous cinnamon sugar crust that manages to be both buttery and flaky while never becoming soggy, even after a day or two in the refrigerator.

You need just three ingredients to make this homemade peach sauce. The deliciousness begins with ripe, juicy, peaches. When the peaches grow fragrant and soften, that’s the signal that it is time to start making our favorite peach recipes.

I don’t put up many canned items. However, this wonderfully spiced peach jam with just a hint of cinnamon has been a staple in our home for about 15 years.

Peaches aren’t just for baking. They bring sweetness to summer salads like this Peach Caprese Salad. And next time you’re grilling, try this Grilled Peach Salad for a memorable dinner side.

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Peach Oatmeal Bars

Sweet fresh peaches are baked between layers of brown sugar and oats to form a chewy sweet crust for these Peach Oatmeal Bars.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 16 servings

Calories 286kcal

Ingredients

Peach Filling Ingredients

• 5 cups peaches thinly sliced
• ½ cup sugar
• ½ teaspoon cinnamon
• 1 tablespoon cornstarch
• ½ teaspoon kosher salt
• 1 tablespoon lemon juice

Crust Ingredients

• 2 cups all-purpose flour*
• 1 cup light brown sugar
• 1½ cups old fashioned oats
• 1 cup butter melted

*Gluten-Free Alternative

• 1⅓ cups brown rice flour
• ⅔ cup tapioca starch

Instructions

• Preheat oven to 400°F. Grease a 9×13 pan with butter and set aside. Combine the peaches with the white sugar, cinnamon, salt, and cornstarch in a large mixing bowl.
• Stir to coat and add the lemon juice. Stir again and the let the peaches rest while preparing the crust.
• In a separate mixing bowl, combine the flour, oats, and brown sugar. Add then melted butter. Stir to combine.
• Press half of this mixture into a buttered 9×13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
• Bake for 34-36 minutes, until the crust turns golden brown. Let cool completely and slice into bars.

Nutrition

Calories: 286kcal | Carbohydrates: 42g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 175mg | Potassium: 126mg | Fiber: 2g | Sugar: 24g | Vitamin A: 512IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg

The post Peach Oatmeal Bars appeared first on Barefeet in the Kitchen.

Peach Crisp

You may have noticed that I’ve developed the habit of turning everything I possibly can into ice cream. I am a firm believer that ice cream can make almost any dessert even better.

This obsession began with this creamy and delicious apple crisp ice cream. It is the most amazing cinnamon-sweet baked apples with a crunchy, buttery streusel topping folded into homemade ice cream.

My love of ice creams with all the goodness combined in comes from those times, like right before bed when I want something sweet. But having a bowl of dessert with a scoop of ice cream on top is a bit much.

However, I feel way less guilt when I have a scoop of something like peach crisp ice cream. It is all the goodness of the fruit-filled dessert and ice cream combined and it satisfies that late-night craving.

That is, if my boys haven’t discovered it and polished off the ice cream before me. I have been known to change up which freezer and where I stash it. I can not share where that secret place is because they do occasionally read this blog now.

Ice Cream Making Tips

With over 70 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.

These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.

Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!

Peach Crisp Ice Cream Recipe

1. Whisk together the cream, milk, vanilla, sugar, and salt. Pour into your ice cream maker and freeze according to the manufacturer’s directions.
2. While the ice cream is churning, use a large spatula to transfer about ½ of the cold peach crisp to a cutting board. Roughly chop the cobbler until all the pieces are bite-size. You’ll need about 2 cups worth of bite-size chunks of peach crisp.
3. When the ice cream has finished churning, transfer it to a 10″ pan or a large air-tight container. Layer half the ice cream, then chunks of crisp over the ice cream, then repeat with the remaining ice cream and crisp. Freeze until firm.

Peaches and Cream Ice Cream

This is an ice cream you have to plan ahead for. First, you will want the peach crisp to be completely cold. In fact, store it in the refrigerator overnight before mixing it into the ice cream. Or pop it in the freezer for a few hours to chill it.

This will help you avoid a melted mess. My lack of patience has gotten the best of me before and well you can imagine exactly what happened. (That said, a slushy batch of crisp filled ice cream adds up to pretty amazing milkshakes. No one actually complains when that happens.)

Second, keep your pieces of peach crisp smaller than 1/2″ in size. Fruit will freeze very firm in ice cream, resulting in icy chunks. Smaller pieces will help keep it creamy and scoopable.

Allow the ice cream to warm on the counter for 10-15 minutes prior to scooping, if it is extra firm when you are ready to serve it.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

Once you’ve fallen in love with the awesomeness that is homemade ice cream, I recommend trying a few more of our favorites. Like this creamy peach cobbler ice cream and this version filled with chunks of strawberry rhubarb crisp.

Want an ice cream you can stir together in just a few minutes and have churning in no time at all? Try this ice cream with fresh strawberries or this rich and creamy maple ice cream with just four ingredients! Pure maple syrup gives this ice cream a smooth natural flavor with hints of caramel and vanilla.

Creamy vanilla ice cream swirled with tart lemon curd is a treat worth making year-round. Brighten up your next dessert with this refreshing lemon curd ice cream!

The satisfying crunch of Nutter Butter cookies in creamy homemade ice cream makes this Nutter Butter Ice Cream positively irresistible.

Colorful, fruity cereal meets the smooth and dreamy world of ice cream in this Fruity Pebbles Ice Cream. Every scoop is loaded with the iconic rainbow crunch of a Saturday morning spent watching cartoons.

Smooth vanilla ice cream meets the vibrant flavor of sweet, ripe cherries in every bite of this Black Cherry Ice Cream. 

Warm and fragrant cinnamon spice blends perfectly with cool, velvety ice cream to create an irresistible treat with caramelized pieces of cereal in this Cinnamon Toast Crunch Ice Cream.

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Peach Crisp Ice Cream

Creamy vanilla ice cream filled with chunks of peach crisp is a peach lover's dream come true. With chunks of buttery brown sugar and oat crisp and syrupy peaches in every bite, this ice cream is irresistible.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 348kcal

Ingredients

• 1½ cup heavy cream
• 1½ cup milk
• 1 tablespoon vanilla
• ⅔ cup sugar
• ⅛ teaspoon kosher salt
• ½ recipe peach crisp baked and chilled overnight in the refrigerator

Instructions

• Whisk together the cream, milk, vanilla, sugar, and salt. Pour into your ice cream maker and freeze according to the manufacturer's directions.
• While the ice cream is churning, use a large spatula to transfer about ½ of the cold peach crisp to a cutting board. Roughly chop the cobbler until all the pieces are bite-size. You'll need about 2 cups worth of bite-size chunks of peach crisp.
• When the ice cream has finished churning, transfer it to a 10" pan or a large air-tight container. Layer half the ice cream, then chunks of crisp over the ice cream, then repeat with the remaining ice cream and crisp. Freeze until firm.

Notes

After a few hours in the freezer, this ice cream will be quite firm. For best results, let it warm on the counter for a few minutes prior to scooping.

Nutrition

Calories: 348kcal | Carbohydrates: 20g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 66mg | Potassium: 114mg | Sugar: 20g | Vitamin A: 730IU | Vitamin C: 0.3mg | Calcium: 86mg | Iron: 0.1mg

The post Peach Crisp Ice Cream appeared first on Barefeet in the Kitchen.

Warm peach crisp is dessert perfection when topped with homemade vanilla ice cream. I am not sure there is a better combination.

Peach Crisp

Confession time – baking with peaches used to make me slightly crazy because of the way the peach flesh would attach to the pit. It was never easy to get out and I always felt like I was squishing the peach to do it.

Then I learned the difference between freestone and clingstone peaches. Now I always look for freestone whenever they’re available, which means the peach flesh is not attached to the pit and it pops out easier. I get it, it sounds silly but it was a game changer.

I have also learned that ripe peaches will smell, sweet and peachy. While that seems obvious, it wasn’t until I was able to find peaches at a local farmers’ market that were truly fresh from being picked that I really understood this difference.

Living in Ohio vs. Arizona I have really come to appreciate what we can get fresh from the farm here in Ohio. The freshness is like nothing I experienced in Arizona and I am definitely here for it!

When it comes to peeling peaches, it can be a pain if they aren’t perfectly ripe. Sometimes when baking I just don’t peel them.

If they are slightly difficult to peel and I don’t feel like letting them get a bit riper. I will go ahead and slice them skins and all and my dishes turn out just fine.

If I really want to peel them and the skins aren’t sliding off easily a quick blanch will do the trick. Just drop them in boiling water for 30 seconds and then immediately into an ice bath. The skins will literally slide right off.

Peach Crisp from Fresh Peaches

Fresh is my favorite way to make these but you can use frozen. If using frozen make sure they are thawed or adjust your cooking time accordingly. The ingredients you will need:

Peach Filling Ingredients

• peaches 
• light brown sugar
• cinnamon
• nutmeg
• kosher salt
•  cornstarch

Crisp Topping Ingredients

• old-fashioned oats
• all-purpose flour *
• light brown sugar
• butter, melted

* Gluten-Free Alternative

• brown rice flour

Easy Peach Crisp

1. Preheat the oven to 400°. Grease an 8×8 pan with butter. Place the peaches in a large bowl and sprinkle with the sugar, cinnamon, nutmeg, salt, and cornstarch. Stir to coat the fruit and set aside while assembling the topping.
2. Stir together the oats, flour, and brown sugar. Add the butter and stir with a fork until crumbs form. Pour the fruit into the greased pan and sprinkle the oat mixture on top of the, fruit.
3. Bake for 30 minutes, until the crisp topping has browned and the peach mixture is bubbling. Serve warm with vanilla ice cream or whipped cream.

Peach Recipes

Cooking, preserving, and baking with fresh seasonal fruits and vegetables has me looking forward to summer and fall every year.

There are so many peach jam recipes out there but this one is my go-to for a daily spread. Like many recipes, it starts with plenty of fresh peaches, sugar, and pectin. Lemon juice adds both a tart flavor and acidity that helps with the “preserving” part of homemade preserves.

Sweet and juicy with plenty of real peach flavor and just the right touch of cinnamon, this cobbler is the last homemade peach cobbler recipe you’ll ever need. And lest you forget, this ice cream is summer happiness in a bowl.

When they’re in season, I put peaches in and on everything. Sweet yellow peaches are tossed with fresh greens and basil then topped with mozzarella and prosciutto before being drizzled with a balsamic glaze to make this Peach Salad.

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Peach Crisp

Peach Crisp with fresh, sweet juicy peaches and a cinnamon, brown sugar topping served warm from the oven is a bowl of deliciousness.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 379kcal

Ingredients

Peach Filling Ingredients

• 5 peaches sliced about ½-inch thick, about 5 cups worth
• ⅓ cup light brown sugar
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon kosher salt
• 2 teaspoons cornstarch

Crisp Topping Ingredients

• ¾ cups old-fashioned oats
• ¾ cups all-purpose flour*
• ⅓ cup light brown sugar
• ½ cup butter, melted

*Gluten-Free Alternative

• ¾ cup brown rice flour

Instructions

• Preheat the oven to 400°. Grease an 8×8 pan with butter. Place the peaches in a large bowl and sprinkle with the sugar, cinnamon, nutmeg, salt, and cornstarch. Stir to coat the fruit and set aside while assembling the topping.
• Stir together the oats, flour, and brown sugar. Add the butter and stir with a fork until crumbs form. Pour the fruit into the greased pan and sprinkle the oat mixture on top of the fruit.
• Bake for 26-28 minutes, until the crisp topping, has browned and the peach mixture is bubbling. Serve warm with vanilla ice cream or whipped cream.

Nutrition

Calories: 379kcal | Carbohydrates: 56g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 243mg | Potassium: 243mg | Fiber: 3g | Sugar: 34g | Vitamin A: 881IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 2mg

The post Peach Crisp appeared first on Barefeet in the Kitchen.

Served on their own or topped with Vanilla Ice Cream this is a dessert that everyone loves.

Apricot Crisp

Almost firm enough to cut into bars and still fruity enough to resemble a crisp, this is simply a fruit crisp with both a top and bottom crust layer.

There’s no need to cut in cold butter or stress the streusel topping, just pour melted butter into the oat mixture and it will form the perfect crumb crust and topping. This might be one of the easiest fruit desserts you’ll ever make!

I can not sing the praises of parchment paper enough when it comes to recipes like this one. Let the bars cool completely and then simply lift them out of the pan to easily slice them.

Apricot Bars

1. Preheat the oven to 400°F. Place the fruit in a mixing bowl. Add the sugar, cinnamon, salt, cornstarch, and almond extract. Stir to combine and then let the fruit rest on the counter while preparing the crust.
2. In a separate mixing bowl, stir together the flour, oats, and brown sugar. Add the melted butter and stir to combine.
3. Press half of this mixture into a well-buttered or parchment-lined 9×13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
4. Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. 

These Apricot Bars are dangerously tasty. They aren’t overly sweet and they are filled with juicy pieces of apricot and crunchy bites of streusel crust and topping.

They were so tempting that I actually had a friend come and take the rest of them off my hands because I feared how many I might eat before my husband could take them to the office the next day!

For more great fruit desserts, check out these Pineapple Coconut Bars and this Strawberry Rhubarb Crunch.

These Quinoa Fruit & Nut Bars and these Strawberry Oatmeal Bars are on my list now too. Don’t miss the rest of the Gluten Free Dessert Recipes!

Kitchen Tip: I use this pan to make this recipe. The lid for it is my favorite thing!

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Apricot Crisp Bars

Fresh apricots are tossed with cinnamon sugar and then layered between a brown sugar and oat crust to make these Apricot Crisp Bars. 

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16 servings

Calories 299kcal

Ingredients

• 4 cups chopped apricots
• ⅔ cup sugar
• 1 teaspoon cinnamon
• 1 tablespoon cornstarch
• ½ teaspoon kosher salt
• 1 teaspoon almond extract
• 2 cups all-purpose flour*
• 1½ cups old fashioned oats
• 1 cup light brown sugar
• 1 cup butter melted

*Gluten-Free Alternative

• 1⅓  cups brown rice flour or oat flour
• ⅔ cup tapioca starch

Instructions

• Preheat the oven to 400°F. Place the fruit in a mixing bowl. Add the sugar, cinnamon, salt, cornstarch, and almond extract. Stir to combine and then let the fruit rest on the counter while preparing the crust.
• In a separate mixing bowl, stir together the flour, oats, and brown sugar. Add the melted butter and stir to combine. Press half of this mixture into a well-buttered or parchment-lined 9×13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
• Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. Enjoy!

Notes

I can not sing the praises of parchment paper enough when it comes to recipes like this one. Let the bars cool completely and then simply lift them out of the pan to easily slice them.

Nutrition

Calories: 299kcal | Carbohydrates: 45g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 179mg | Potassium: 187mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1100IU | Vitamin C: 3.9mg | Calcium: 27mg | Iron: 0.9mg

{originally published 6/18/14 – recipe notes and photos updated 6/3/22}

The post Apricot Crisp Bars appeared first on Barefeet in the Kitchen.