Ingredients
- 6 ounces dark brown sugar
- 3 1/2 ounces rolled oats
- 4 ounces all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon freshly ground allspice
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter, at room temperature, plus extra for the cooker
- 20 ounces frozen peach slices
Directions
Combine the sugar, oats, flour, baking powder, allspice, nutmeg and kosher salt in a large bowl. Add the butter and work into the dry ingredients until a crumbly texture is formed. Fold in the peach slices.
Butter the bottom and sides of a 3-quart cooker. Add the mixture to the slow cooker and cook on low for 3 to 3 1/2 hours. Serve immediately.
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By alangford
on August 25, 2011
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@redbud9 : I think you should probably add paper towels under the lid to take out the moisture. If the condensation from the crockpot drips back down into the crisp, it will make it soggy.
By Lucy C123
GA
on August 04, 2011
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I thought it was amazing changed a few things but it was great!!!
By redbud9
Cary, NC
on May 29, 2011
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I wanted to like this recipe since it was so easy. But honestly, this was a waste of some really really good peaches. Personally I like mushy desserts, but this topping's texture was very "pasty" and the oats came out a bit undercooked. It was gluey and wet, not good at all. I re-read the recipe and I followed it to the letter. Not sure if I did something wrong... Will be interested to see how it comes out for anyone else who tries it.
This was my first Alton Brown recipe so we're off to a bad start, but I'll give him another try before I write him off.
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