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Photo: PHOTOGRAPHER: RYAN LIEBE, FOOD STYLIST: JASON SCHREIBER, PROP STYLIST: PAIGE HICKS
Active Time:25 minsTotal Time:3 hrs 30 minsServings:12Jump to Nutrition Facts
Active Time:25 minsTotal Time:3 hrs 30 minsServings:12
Active Time:25 mins
Active Time:
25 mins
Total Time:3 hrs 30 mins
Total Time:
3 hrs 30 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust & Topping2 ½cupsrolled oats, divided¾cupwhole-wheat flour, preferably white whole-wheat, divided3tablespoonspacked light brown sugar plus 1/3 cup, divided1teaspoonground cinnamon, divided¼teaspoonsalt plus a pinch, divided7tablespoonscanola oil4tablespoonsunsalted butter, meltedFilling2 ½poundspeaches, peeled, if desired, cut into 1/2-inch wedgesJuice of 1/2 lemon1teaspoonvanilla extract¼cupwhite whole-wheat flour⅓cuppacked light brown sugar½teaspoonground cinnamon2tablespoonsunsalted butter, cut into 1/2-inch pieces
Cook Mode(Keep screen awake)
Ingredients
Crust & Topping
2 ½cupsrolled oats, divided
¾cupwhole-wheat flour, preferably white whole-wheat, divided
3tablespoonspacked light brown sugar plus 1/3 cup, divided
1teaspoonground cinnamon, divided
¼teaspoonsalt plus a pinch, divided
7tablespoonscanola oil
4tablespoonsunsalted butter, melted
Filling
2 ½poundspeaches, peeled, if desired, cut into 1/2-inch wedges
Juice of 1/2 lemon
1teaspoonvanilla extract
¼cupwhite whole-wheat flour
⅓cuppacked light brown sugar
½teaspoonground cinnamon
2tablespoonsunsalted butter, cut into 1/2-inch pieces
DirectionsTo prepare crust:Preheat oven to 350°F. Coat a 9-inch pie pan (not deep-dish) with cooking spray.Combine 2 cups oats, 1/4 cup flour, 3 tablespoons brown sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon salt in a food processor. Pulse until the oats are ground. Add oil and pulse until the crumbs are evenly moistened. Press the mixture evenly in the bottom and up the sides of the prepared pan.Bake until the crust is beginning to brown and appears set, 20 to 25 minutes.Meanwhile, prepare topping:Mix the remaining 1/2 cup oats, 1/2 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon and pinch of salt in a medium bowl. Drizzle with melted butter and stir until clumps form. Freeze while preparing the filling.To prepare filling:Mix peaches, lemon juice and vanilla in a large bowl. Add flour, brown sugar and cinnamon and stir to coat well. Scrape the filling and any accumulated juices into the crust. Dot the filling with butter and sprinkle with the topping.Bake until the filling is bubbling and the top is beginning to brown, 1 hour to 1 hour 10 minutes. Let cool completely on a wire rack, about 2 hours.Equipment9-inch pie pan (not deep-dish)Originally appeared: EatingWell.com, July 2022
Directions
To prepare crust:Preheat oven to 350°F. Coat a 9-inch pie pan (not deep-dish) with cooking spray.Combine 2 cups oats, 1/4 cup flour, 3 tablespoons brown sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon salt in a food processor. Pulse until the oats are ground. Add oil and pulse until the crumbs are evenly moistened. Press the mixture evenly in the bottom and up the sides of the prepared pan.Bake until the crust is beginning to brown and appears set, 20 to 25 minutes.Meanwhile, prepare topping:Mix the remaining 1/2 cup oats, 1/2 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon and pinch of salt in a medium bowl. Drizzle with melted butter and stir until clumps form. Freeze while preparing the filling.To prepare filling:Mix peaches, lemon juice and vanilla in a large bowl. Add flour, brown sugar and cinnamon and stir to coat well. Scrape the filling and any accumulated juices into the crust. Dot the filling with butter and sprinkle with the topping.Bake until the filling is bubbling and the top is beginning to brown, 1 hour to 1 hour 10 minutes. Let cool completely on a wire rack, about 2 hours.Equipment9-inch pie pan (not deep-dish)
To prepare crust:Preheat oven to 350°F. Coat a 9-inch pie pan (not deep-dish) with cooking spray.
Combine 2 cups oats, 1/4 cup flour, 3 tablespoons brown sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon salt in a food processor. Pulse until the oats are ground. Add oil and pulse until the crumbs are evenly moistened. Press the mixture evenly in the bottom and up the sides of the prepared pan.
Bake until the crust is beginning to brown and appears set, 20 to 25 minutes.
Meanwhile, prepare topping:Mix the remaining 1/2 cup oats, 1/2 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon and pinch of salt in a medium bowl. Drizzle with melted butter and stir until clumps form. Freeze while preparing the filling.
To prepare filling:Mix peaches, lemon juice and vanilla in a large bowl. Add flour, brown sugar and cinnamon and stir to coat well. Scrape the filling and any accumulated juices into the crust. Dot the filling with butter and sprinkle with the topping.
Bake until the filling is bubbling and the top is beginning to brown, 1 hour to 1 hour 10 minutes. Let cool completely on a wire rack, about 2 hours.
Equipment
9-inch pie pan (not deep-dish)
Originally appeared: EatingWell.com, July 2022
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Nutrition Facts(per serving)318Calories16gFat42gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
