Ingredients
13 cup honey
4 tablespoons butter
1 cup rolled oats
1 cup walnuts, chopped
1 12 teaspoons ground cinnamon
2 (16 ounce) cans peaches, in light syrup
Method
Sources
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dataset
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Pressure cook then air fry crisp lid — tender and crispy in one pot
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pressure cook then air fry crisp lid — tender and crispy in one pot
Record your recipes and experiments — organized cooking journal
Cal — for true scratch nixtamalization of dried corn
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Turn on the broiler. Combine the honey and 2 tablespoons of butter in a 2 cup measure, microwave, uncovered, on high for 1 minute. Meanwhile, combine the oats, nuts, and cinnamon in a large bowl. Remove the honey mixture from the microwave and stir until the butter melts completely. Add to the oat mixture and stir to mix well. Drain the peaches, discarding the syrup, and arrange them in a shallow baking dish, such as a 9 inch pie plate. Microwave, uncovered, on high for one minute. Top the fruit with the oat mixture. Place the crisp under the broiler until the oats are golden brown, 3 to 4 minutes. Meanwhile, place the remaining two tablespoons of butter in a 1 cup glass measure and microwave, uncovered, on high 25 seconds or until melted, then drizzle it over the browned oats. Serve at once.