a chewier variation of peach crisp or cobbler made without baking. In our ‘down home’ rural community where the peaches from Calhoun County are very sweet, I make this for my husband. To be sweet enough, the peaches must be in their prime; canned peaches will not compare.
Prep Time: | 5 mins |
Cook Time: | 2 mins |
Additional Time: | 10 mins |
Total Time: | 17 mins |
Servings: | 2 |
Yield: | 2 servings |
Ingredients
- 3 tablespoons butter
- 4 cups quick-cooking oats
- 1 tablespoon maple syrup, or to taste
- 1 tablespoon corn syrup, or to taste
- ¼ cup brown sugar
- ⅓ cup miniature semisweet chocolate chips
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 fresh peaches, pitted and sliced
Instructions
- Melt butter in a large skillet over medium heat. Pour quick oats over butter; cook and stir until oats are warmed, about 30 seconds. Drizzle maple syrup and corn syrup over the oats and stir to coat. Sprinkle brown sugar over the oats and immediately remove skillet from heat; stir mixture until the sugar melts and the oats are coated, 1 to 2 minutes.
- Pour the oats mixture into a bowl; add chocolate chips, almond extract, and vanilla extract. Gently stir the mixture to distribute chocolate chips throughout the oats mixture; spread onto a flat, shallow pan to cool completely.
- Divide peach slices between 2 bowls. Sprinkle oats mixture over the peaches.
Nutrition Facts
Calories | 1095 kcal |
Carbohydrate | 176 g |
Cholesterol | 46 mg |
Dietary Fiber | 18 g |
Protein | 23 g |
Saturated Fat | 18 g |
Sodium | 155 mg |
Sugars | 59 g |
Fat | 37 g |
Unsaturated Fat | 0 g |
Reviews
I found the granola part to be a little too chewy and raw for my liking, and the proportion of granola to peaches was too great! I have so very much left over, and I only made enough for two servings. It could be that the mini chocolate chips took away from the peaches. I will try to repurpose the leftover granola part. I really wanted to like this, too! Maybe someone else can figure out what I could have done wrong!