PEACH MELBA CRUMBLE BARS
When you've got fresh fruit on hand, there's no dessert quite like a crumble and this one is extra special. With its sugar cookie crust, peach preserves and tart fresh raspberries, it's as sweet as summer itself and with a look to match. Jewel-bright preserves and fresh raspberries shine through the cookie crumbles, giving these bars an impressive look. So much so, that no one will guess they only took 15 minutes to prepare! The secret to the quick prep time is that Betty's sugar cookie mix cuts down on ingredients and measuring, while still baking up into a delectable crumbly crust, which pairs perfectly with peach melba-a time-tested combination of peach and raspberry. So, you can turn your fresh fruit into a party-perfect dessert that serves 16, all without breaking a sweat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
- In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Reserve 1 cup cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 10 minutes.
- In medium bowl, mix peach preserves and lemon juice until well blended. Gently stir in raspberries. Spoon and spread mixture evenly over partially baked crust. Sprinkle reserved cookie mixture over filling.
- Bake 28 to 32 minutes or until top is light golden brown and bubbling along edges. Cool completely, about 1 hour 30 minutes.
- Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.
Nutrition Facts : Calories 220, Carbohydrate 37 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 22 g, TransFat 0 g
PEACH MELBA
Provided by Nigella Lawson : Food Network
Categories dessert
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.
- Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.
- When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
- To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.
- To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.
QUICK PEACH MELBA CRUMBLES
Raspberries, peaches and a crunchy granola topping make for an easy 10-minute dessert that's perfect for summer
Provided by Chelsie Collins
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Pour the can of peaches, with the syrup, into a small saucepan over a medium heat. Add the butter and simmer until the peaches are hot. Once simmering, add the raspberries and cook for 1-2 mins more until hot.
- Meanwhile, put the cream in a large bowl with the icing sugar and whisk until lightly whipped.
- Using a slotted spoon, put the peach Melba mixture into four serving dishes and top each with a sprinkling of granola and a dollop of cream.
Nutrition Facts : Calories 377 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 37 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
HOMEMADE PEACH CRUMB BARS
These homemade peach crumb bars are always a hit. Wait until summer for fresh peaches or use frozen to get that wonderful peach flavor any time of the year.
Provided by Allrecipes Allstars
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray.
- Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be!
- Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars.
- Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust.
- Sprinkle the remaining crumble over the peach filling.
- Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 31.2 g, Cholesterol 42.5 mg, Fat 10.2 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 6.3 g, Sodium 36.5 mg, Sugar 18.1 g
PEACH MELBA TRIFLE
This dream of a dessert tastes extra good on a busy day-you can make it ahead of time! If you don't have fresh peaches handy, subbing three cups of the canned ones works, too. -Christina Moore, Casar, North Carolina
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Strain seeds; cover and refrigerate., In a large bowl, mix yogurt and extract; fold in whipped topping. In a 4-qt. bowl, layer half each of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, at least 3 hours before serving. Serve with raspberry sauce.
Nutrition Facts : Calories 201 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 298mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 4g protein.
PEACH CRUMB BARS
I had the most beautiful peaches and really wanted to bake with them. I started with my blueberry crumb bar recipe, and after a couple of tries, I was so happy with the results. My co-worker taste testers were, too! -Amy Burns, Newman, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Whisk flour, 1 cup sugar, baking powder, salt and cinnamon; cut in shortening until crumbly. In another bowl, whisk egg and vanilla until blended; add to flour mixture, stirring with a fork until crumbly., Reserve 2-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan., Toss peaches with almond extract. In another bowl, mix cornstarch and remaining sugar; add to peaches and toss to coat. Spread over crust; sprinkle with reserved topping., Bake until lightly browned and filling is bubbly, 40-45 minutes. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 207 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 73mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
PEACH MELBA SQUARES
This traybake can be mixed together in no time and is simple to slice and transport
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h10m
Number Of Ingredients 10
Steps:
- Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, almonds and ¼ tsp salt.
- Tip the mix into the tin, then lay the peach slices evenly on top - that way each square of cake will have a bite of fruit. Scatter the raspberries and almonds over, then bake for 1 hr-1 hr 10 mins, covering with foil after 40 mins. Test with a skewer: the middle should have just a tiny hint of squidginess, which will firm up once the cake cools. Cool in the tin for 20 mins, then lift out onto a cooling rack. Once cold, dredge with icing sugar, then cut into squares.
Nutrition Facts : Calories 385 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.22 milligram of sodium
PEACH CRUMB BARS
We have a peach tree that produces some amazing tasting peaches however it produces a large amount of peaches, so I am always on the hunt for new peach recipes. This one fits the bill and then some. Recipe Source: Brown Eyed Baker
Provided by Ceezie
Categories Dessert
Time 1h5m
Yield 24 bars
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Grease a 9×13-inch baking pan.
- For the Dough: In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.
- For the Filling: Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently.
- Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.
- Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.
PEACH MELBA SHORTBREAD BARS
These look so good, I've got to make some soon! Made with peach and raspberry preserves! Putting here for safekeeping. Adapted from Southern Living magazine.
Provided by Sharon123
Categories Bar Cookie
Time 45m
Yield 1 1/2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Combine flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender until crumbly. Reserve 1 cup flour mixture.
- Lightly grease an 11 x 7 inch or 9 inch square pan. Press remaining flour mixture onto bottom of prepared pan.
- Bake at 350° for 25 to 30 minutes or until lightly browned.
- Spread peach preserves over crust in pan. Dollop raspberry preserves by 1/2 teaspoonfuls over peach preserves.
- Sprinkle reserved 1 cup flour mixture over preserves. Sprinkle with almonds.
- Bake at 350° for 35 to 40 minutes or until golden brown. Let cool 1 hour on a wire rack. Cut into bars.
- Garnish with powdered sugar, if desired.
- Enjoy!
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- Prepare the crust by mixing together the flour, powdered sugar and salt in a medium bowl until well combined. Stir in the melted butter just until well incorporated and no more streaks of flour remain.
- Pat evenly onto the bottom of the pan and bake for 12-15 minutes, turning the pan halfway through, until lightly browned around the edges. Let cool for at least 15 minutes while preparing the rest of the recipe.
- While the crust is baking, prepare the topping by mixing together the flour, brown sugar and salt in a medium mixing bowl. Stir in the melted butter and vanilla extract just until combined. Set aside.
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- In a medium bowl, mix together oats, 1/4 cup light brown sugar, cinnamon, and butter; set aside.
- In a large bowl, combine peaches, raspberries, remaining light brown sugar, and flour; toss gently until evenly coated. Spoon into prepared baking dish and sprinkle with crumb mixture.
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