Biscoff Peach Crisp Recipe
This Biscoff Peach Crisp recipe is a delicious mix of peaches, brown sugar and cinnamon, perfect with a scoop of vanilla ice cream!
Servings: 6 servings
Calories: 344kcal
Ingredients
- 5 ripe peaches skin removed and sliced
- 3 Tbsp sugar
- 1 tsp cornstarch
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1 tsp vanilla
topping
- 2/3 cup all-purpose flour
- 1/3 cup old-fashioned rolled oats (not quick cooking)
- 1/4 cup sugar
- 1/4 cup brown sugar
- 4 Biscoff cookies crushed to your liking
- 6 Tbsp (3/4 stick) butter cold and cubed
- 1/4 tsp cinnamon
- 1/8 tsp salt
Instructions
- Preheat oven to 375 degrees. Set aside an 8×8 or 8×6 glass baking dish.
- In a large mixing bowl, combine the sliced peaches (don’t slice them too thin), sugar, cornstarch, salt, cinnamon, and vanilla. Toss gently and allow to sit while preparing the topping.
- To prepare the topping, in a medium size mixing bowl, combine the flour, oats, sugar, brown sugar, crushed Biscoff cookies, cinnamon, and salt. Mix to combine. Using a pastry blender, cut in the cold butter. Mix until medium size clumps remain, about the size of dime, maybe a little bit smaller.
- To assemble, pour the peaches into the baking dish, cover with topping. Place in oven and bake for 25-30 minutes. Keep a careful eye on the top, making sure that it doesn’t get too dark- if the peaches are not soft yet and the top is getting too dark, cover with foil. I didn’t have a problem with mine, but all ovens are different!
- Remove from oven and allow to cool for 20 minutes before serving warm.
Notes
For a 9×13 pan you will need to double the recipe.
Nutrition
Serving: 1serving | Calories: 344kcal | Carbohydrates: 54g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 235mg | Potassium: 293mg | Fiber: 3g | Sugar: 35g | Vitamin A: 764IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg