OATMEAL CRUMB TOPPING FOR PEACH COBBLER RECIPES

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HONEY OATMEAL BREAD II RECIPE | ALLRECIPES



Honey Oatmeal Bread II Recipe | Allrecipes image

This is a fine textured bread if the oatmeal is allowed to soak for the full hour.

Provided by Leslie Vaughn

Categories     Yeast Bread

Total Time 3 hours 50 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 2 - 9x5 inch loaves

Number Of Ingredients 10

2 cups boiling water
1 cup rolled oats
½ cup honey
2 tablespoons butter
2 teaspoons salt
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
4 cups bread flour
2 tablespoons honey, warmed slightly
2 tablespoons rolled oats

Steps:

  • In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.

Nutrition Facts : Calories 159.6 calories, CarbohydrateContent 31.8 g, CholesterolContent 3.1 mg, FatContent 1.9 g, FiberContent 1.2 g, ProteinContent 4.1 g, SaturatedFatContent 0.8 g, SodiumContent 242.1 mg, SugarContent 8.8 g

MOM'S PEACH CRISP RECIPE | ALLRECIPES
I have used both fresh and canned peaches, both work well in the recipe. For the peaches we preferred the crisp when I mixed in brown sugar (a couple tablespoons/enough to coat) and cinnamon ( a teaspoon or so) instead of plain peaches. As for the crisp topping it is good. I also baked at 400 for 30 minutes and the oatmeal topping …
From allrecipes.com
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20 FROZEN FRUIT RECIPES | WHAT TO MAKE WITH FROZEN FRUIT ...
With sweet berries and an oat-almond topping, it’s almost like a cobbler — and great with a dollop of Greek yogurt on top. Get the Recipe: Berry-Oatmeal Bake Fast and Fruity Ice Cream
From foodnetwork.com
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RECIPES - HAMILTONBEACH.COM
Recipes Create memorable meals with recipes fresh from our Test Kitchen. Explore recipes, plan party menus, find weeknight dinner inspiration and check out recipes that can help you get the …
From hamiltonbeach.com
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MOM'S PEACH CRISP RECIPE | ALLRECIPES
I have used both fresh and canned peaches, both work well in the recipe. For the peaches we preferred the crisp when I mixed in brown sugar (a couple tablespoons/enough to coat) and cinnamon ( a teaspoon or so) instead of plain peaches. As for the crisp topping it is good. I also baked at 400 for 30 minutes and the oatmeal topping …
From allrecipes.com
See details


HONEY OATMEAL BREAD II RECIPE | ALLRECIPES
I prepared the boiling water, oatmeal, butter, etc. ahead of time as described in the instructions but only with 1 2/3 cups water then added 1/3 cup more water with the yeast to make a total of 2 …
From allrecipes.com
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