Crock Pot Peach Crisp
User Reviews
5
Crock Pot Peach Crisp
Description
The Crock Pot Peach Crisp features peeled and sliced peaches tossed with brown sugar, lemon juice, and vanilla extract, providing sweetness with a hint of citrus and warmth. The topping is made from a mixture of flour, packed brown sugar, baking powder, baking soda, cinnamon, and oats combined with melted butter to form a coarse, crumbly layer. Cooking in a crock pot on low heat for 3-4 hours softens the peaches while the topping crisps gently. This method avoids the need for oven baking and offers a moist, tender fruit base beneath a lightly spiced topping.
The finished crisp can be served warm directly from the crock pot, making it suitable as a simple dessert or snack. It pairs well with a scoop of vanilla ice cream or a spoonful of yogurt for added creaminess. Using frozen peaches requires thawing and draining to prevent excess moisture, maintaining the crisp’s texture.
To ease cleanup, using a slow cooker liner is advised. Placing a paper towel under the lid reduces condensation dripping back onto the crisp, preventing sogginess. Leftovers should be cooled completely then refrigerated in an airtight container for up to five days. Reheating can be done in the oven at 350°F until warmed through or in a microwave in brief intervals to preserve texture.
Ingredients
- 6 peach peeled and sliced (about 6 c, large
- 2 Tbsp light brown sugar
- 1 Tbsp lemon juice
- 1 Tbsp vanilla extract
Topping
- 1 c. all-purpose flour
- 3/4 c. light brown sugar packed
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 c. old-fashioned oats
- 6 Tbsp butter melted
Instructions
- In a medium sized bowl, toss peaches with brown sugar, lemon juice and vanilla. Spread evenly over bottom of crock pot.
- Whisk together first 5 topping ingredients. Stir in oats. Mix in butter. Sprinkle over peaches.
- Cook, covered, on low 3-4 hours or until peaches are tender.
Notes
- A slow cooker liner helps minimize cleanup by allowing you to discard the liner instead of scrubbing the crock pot.
- To prevent soggy topping, place a paper towel under the crock pot lid to catch condensation during cooking.
- Frozen peaches can be used if thawed and drained well to remove excess moisture before cooking.
- Peaches are easier to peel if blanched briefly in boiling water, then shocked in cold water before peeling.
- Leftover crisp should be cooled and stored in the refrigerator in an airtight container for up to 5 days.
- Reheat leftovers in a 350°F oven in an oven-safe dish or in the microwave in short intervals, covering with foil if topping browns too much.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 79g | 26% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 243mg | 10% |
| Potassium | 476mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 34g | 68% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 8.2mg | 9% |
| Calcium | 94mg | 9% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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