Time 25m Yield Makes 24 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees; line two baking sheets with parchment paper. In a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats. Drop firmly packed teaspoons of dough, 2 inches apart, onto baking sheets. Bake until golden,rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute; with a very thin metal spatula, transfer to paper towels to cool completely.
Time 1h Yield 8 servings Number Of Ingredients 10 Steps:
Heat oven to 350°F. Beat cream cheese, potatoes, cinnamon and 1/4 cup sugar with mixer until blended. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with fruit. Combine flour, oats and remaining sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over fruit. Bake 35 to 40 min. or until heated through.
Yield Makes 6 to 8 servings Number Of Ingredients 15 Steps:
For topping: Mix flour, oats, brown sugar, cinnamon, and salt in medium bowl. Add butter and rub in with fingertips until mixture comes together in moist clumps. Stir in walnuts. Do ahead: Can be made 1 day ahead. Cover and chill. For filling: Position rack in center of oven and preheat to 350°F. Mix sugar, cornstarch, cinnamon, and salt in large bowl. Add apricots and toss to coat. Transfer apricot mixture to 11x7x2-inch glass baking dish. Sprinkle topping over. Bake crisp until filling is bubbling around edges and topping is crisp and golden, about 1 hour. Cool at least 20 minutes. Serve warm with ice cream.
Time 45m Yield Makes 2 dozen Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. In a bowl, toss together oats, flour, brown sugar, baking soda, salt, walnuts, and flaxseeds. Add butter; work in with your fingers or a pastry blender until small pea-size clumps form. Stir in sour cream just until combined. Roll dough between two sheets of parchment into a 12 1/2-by-12-inch rectangle, 1/8-inch thick. Using a sharp knife or a pizza wheel, cut into 4-by-1 1/2-inch rectangles. Transfer to parchment-lined baking sheets, about 1/2 inch apart; freeze 10 minutes. Bake, rotating sheets halfway through, until crisp and golden along edges, 12 to 14 minutes. Transfer sheets to wire racks; let cool completely. Serve with cheese. Crisps can be storedin an airtight container at room temperature up to 5 days.
More about “sweet oat walnut crisps recipes”
Time 55m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). Combine peaches, tapioca, almond extract, and 1/4 cup brown sugar in a bowl. Set mixture aside until tapioca pearls have softened, about 15 minutes. Whisk remaining 1/4 cup of brown sugar and flour in a separate bowl. Process rolled oats with walnuts in a food processor, pulsing a few times to grind to coarse crumbs; stir walnuts and oats into flour mixture. Drizzle topping mixture with melted butter and stir with a fork to create large crumbs of topping. Pour peaches and their juice into an 8x8-inch baking dish; spread crumb topping atop peaches in an even layer. Bake in the preheated oven until topping is golden brown and the peaches are bubbling, 35 to 40 minutes. Serve slightly warm.
