Peach cobbler with oat

Peach cobbler with oat

Peach cobbler with oats


It takes a while to be able to distinguish what is right for you, but our hope is that this blog provides some helpful guidance.


Begin by making the peach filling. In a large bowl, combine the peaches, lemon juice, sugar, cornstarch, vanilla, and salt.


With a generous, crunchy oat-pecan streusel and luscious peach filling, this peach crisp is rustic summer comfort food. And, aside from peeling the peaches, it’s quick and effortless to make. Serve warm from the oven topped with vanilla ice cream. Leftovers are delicious with your morning coffee the next day, too. (Source:Make the peach filling: In a large bowl, combine the peaches, lemon juice, granulated sugar, cornstarch, vanilla, and salt. Mix well to coat the pTransfer the peaches to the prepared baking dish and press into an even layer. Sprinkle the streusel evenly over top. Bake the crisp for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool for at least 20 minutes before serving.

Could homemade jarred peaches (in sugar syrup) be used in lieu of the fresh peaches and sugar ingredients? If yes, what else would you suggest modifying (lemon juice and vanilla, other)? I am hoping to make this at my parents’ tomorrow for an early Thanksgiving dinner desseThis is the best peach crisp! Love the chopped pecans in the topping. I cut down on the sugar just a bit, but other than that I followed the recipe as written. Too bad it’s the end of peach season but I’ll definitely make this again next year. (Source:Hi Dianne, I think you could get away with the jarred peaches but you still may need to add a little sugar to the peaches to help create more juice. Other than that, I don’t think any modifications are necessary. Please LMK how it turns out if you try it! (Source:

I made this today and it was delicious. I read the other reviews regarding it being soupy, so I doubled the corn starch and cooked the peaches in the casserole dish for ten minutes prior to adding the topping. Turned out great. Not soupy at all. I also cut the sugar to 1/3 cup for the peaches because I don’t like it too sweet. (Source: www.onceuponachef.com Guess it definitely depends how juicy your peaches are. (Source:www.onceuponachef.com))This was absolutely delicious!! So so so good!! Peaches are my favorite fruit and I’m always looking for good recipes, I didn’t have any issues with it being soupy. Aaaaand the topping is dreamy!! I used it for an apple crisp and it was such an upgrade. Thank you so much!! (Source:rt. Thank you. (Source:

I just made this and it was amazing! The addition of pecans was an excellent touch, and the topping was very crispy. The only changes are that I did not add sugar to the peaches, I certainly don’t think they need it, and I added a little almond flavoring to the peach filling. It was delightful. (Source: www.onceuponachef.com) www.onceuponachef.com)I made this recipe yesterday with some overripe peaches so as not to waste them. I’ve not had much luck in the past with crisps, but this was fantastic! It was “juicy” for sure – I’d probably drain a bit of the liquid off the peaches before baking next time. It used slightly less sugar and the result had a perfect sweet/tart balance. This recipe is definitely a keeper and one I’d make confidently for a dinner party.


I made this last night and just like others, I didn’t read enough reviews and mine came out extremely soupy. I had to take it out with a slotted spatula and put it in another container. I probably had at least a cup and a half of juice at the bottom after taking it out, so I don’t think even an extra tablespoon of cornstarch would have helped. My husband thought the flavors were fantastic as did I. I am wondering if the type of peach makes a difference like a previous reviewer said. My peaches were freestone also, picked from a tree and were very juicy. I really want to make it again, so maybe I will let the peaches drain for a bit after adding the sugar then add the other filling ingredients along with an extra tablespoon of cornstarch. (Source: www.onceuponachef.com Made this tonight for a family gathering. I couldn’t find ripe peaches so I used Nectarines. It was fantastic and the crunchy streusel topping was the best I’ve ever tasted! This was so easy to make and everyone loved it! I’ll definitely be making this again. (Source:www.onceuponachef.com))

Wonderful flavor but I agree with a few other reviews that it is a little too soupy. I used 3 tablespoons of cornstarch since my peaches were the freestone variety. I will make it again with a different type of peach next time. (Source: www.onceuponachef.com

Hi. I made this today, and I got out my food scale. 6 very large peaches made up 3 lbs (and they were pretty firm.) (Source: www.onceuponachef.com) www.onceuponachef.com)

Jenn Made this Peach Crisp this morning for my family birthday gathering. Received words of wonder from everyone and they both of my sons actually requested the recipe. You hit it off the block with this one. Thank you so much. (Source:www.onceuponachef.com wI picked peaches yesterday, yes they grow in Wisconsin. I planned jam, canning for pies this winter and bbq sauce since I had over 100 peaches from one tree. I came upon this recipe for dessert and it’s AMAZING!!! I have pecans in the freezer but had pistachios ready to use, followed recipe otherwise. Highly recommend!! Thank you for the recipe!! (Source:ww.onceuponachef.com)))

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