Cinnamon Peach Crunch Yogurt Cup Recipes

Steps:

• Remove 1 tablespoon yogurt from yogurt container. Stir in 1 tablespoon of the diced peaches and 1 tablespoon of the blueberries.
• Top yogurt cup with remaining peaches, blueberries and the cereal.

Steps:

• In a large mixing bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in extracts. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Fold in ginger., Transfer to a greased 13x9-in. baking dish. Arrange peaches over batter. Combine cinnamon and remaining sugar; sprinkle over top. , Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before cutting. Serve warm.

Steps:

• Stir 1 cup plus 2 tablespoons sugar, 3/4 cup water, corn syrup and halved cinnamon sticks in heavy medium saucepan over medium heat until sugar dissolves; bring to boil. Reduce heat to low; simmer until syrup is reduced to 1¤ cups, about 20 minutes. Cool; remove cinnamon sticks. (Can be made 1 week ahead. Cover; refrigerate.)
• Preheat oven to 350°F. Combine cracker crumbs, butter and 1 1/2 tablespoons sugar in small bowl; toss to coat evenly. Spread mixture out on small baking sheet. Bake until golden, stirring occasionally, about 5 minutes. Cool.
• Mix peaches, 3 tablespoons sugar, lemon juice and ground cinnamon in medium bowl. Let stand until juices form, at least 15 minutes and up to 1 hour.
• Place 2 scoops of ice cream in each of 6 bowls. Spoon peaches and juices over ice cream. Drizzle with syrup and sprinkle with crunch topping. Garnish with cinnamon sticks, if desired, and serve.

Steps:

• Drain pears, reserving 1/2 cup of juice. Puree pears in food processor or blender.
• Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker. Freeze according to manufacturers' directions.

Steps:

• mix all ingredients.
• let sit at room temperature for 15 minutes.

Steps:

• In a bowl, combine the peaches, orange juice, brown sugar and cinnamon. Transfer to an 8-in. square baking dish coated with cooking spray. Combine the flour, sugar and baking powder. Add egg and butter; mix until crumbly. Sprinkle over peaches. , Combine sugar and cinnamon; sprinkle over crumb mixture. Bake at 350° for 40-45 minutes or until filling is bubbly and topping is golden brown. Serve warm.

Steps:

• Heat oven to 400°F. In 4-quart saucepan, heat 1/4 cup butter, 1/2 cup sugar and the cornstarch over medium heat 1 minute, stirring constantly, until butter is melted. Stir in 2 teaspoons cinnamon, the nutmeg, vanilla, lemon extract and peaches with reserved syrup. Heat to boiling; boil 1 minute, stirring occasionally. Pour into ungreased 13x9-inch (3-quart) glass baking dish.
• In medium bowl, stir Bisquick mix, 2 tablespoons of the sugar, 1/4 teaspoon cinnamon, the milk and 1 tablespoon melted butter until soft dough forms. Drop dough by heaping tablespoonfuls over hot peach mixture. Sprinkle with remaining 1 tablespoon sugar.
• Bake 20 to 25 minutes or until peach mixture is bubbly around edges and topping is golden brown. Serve warm.