Peach Pecan Crisp Recipes
INDIVIDUAL TOFFEE, PECAN, AND PEACH CRISPS
Categories Fruit Dessert Bake Peach Pecan Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- For filling:
- Preheat oven to 350°F. Place six 1 1/4-cup ramekins or custard cups on large baking sheet. Mix peaches, sugar, and lime juice in large bowl to blend. Divide filling among ramekins.
- For topping:
- Whisk flour, brown sugar, and salt in large bowl to blend. Using fingertips, rub in butter until mixture holds together in clumps. Stir in toffee and pecans; sprinkle over filling.
- Bake crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream, if desired.
EASY PEACH CRISP II
My family actually calls this peach cobbler but the crispy shortbread-type crust makes it a crisp. Very good with ice cream or sprinkled with pecans before baking.
Provided by KATIGAR
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Layer the peaches in a 9x13 inch baking pan. In a large bowl, mix the flour, sugar, salt and cinnamon. Slice the butter into chunks and mix it into the dry ingredients until it looks like pea size crumbs. Sprinkle crumbs over peaches.
- Bake for 30 to 40 minutes in the preheated oven, until lightly golden.
Nutrition Facts : Calories 169.3 calories, Carbohydrate 24.5 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 4.9 g, Sodium 56.1 mg, Sugar 16 g
NUTTY PEACH CRISP
A co-worker brought this easy, delicious dessert to work, and I couldn't resist asking for the recipe. A moist bottom layer made with canned peaches and a boxed cake mix is covered with a lovely golden topping of coconut and pecans. It tastes wonderful served warm with ice cream. -Nancy Carpenter Sidney, Montana
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-15 servings.
Number Of Ingredients 5
Steps:
- Arrange peaches in an ungreased 13-in. x 9-in. baking dish. Sprinkle dry cake mix over top. Drizzle with butter; sprinkle with coconut and pecans. , Bake, uncovered, at 325° for 55-60 minutes or until golden brown. Let stand for 15 minutes. Serve warm or cold.
Nutrition Facts : Calories 327 calories, Fat 17g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 299mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.
MOM'S PEACH CRISP
My mom and I would often make this yummy and easy peach crisp using her home-canned peaches when I was little.
Provided by Stephanie
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange peaches evenly in an 8x8-inch baking dish.
- Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
- Bake in the preheated oven until topping is lightly browned, about 30 minutes.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 30.5 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 161.6 mg, Sugar 17.4 g
GEORGIA-ON-MY-MIND PEACH PECAN CRISP
Make and share this Georgia-On-My-Mind Peach Pecan Crisp recipe from Food.com.
Provided by Winnipeg Mel
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Servings: 6 Prepare fruit. Heat oven to 350 degrees.
- Spray a 2- to 3-quart baking dish with nonstick cooking spray; set aside.
- In a large bowl, toss peaches and apples with apricot nectar, orange juice, vanilla, sugar, flour, nutmeg, ginger and cinnamon.
- Spoon into prepared baking dish.
- Set aside.
- Make a topping by combining pecans, oatmeal, flour and brown sugar.
- Slowly drizzle in butter, tossing mixture with a fork to make a mealy topping.
- Sprinkle mixture over fruit.
- Bake until juices of fruit start to bubble, around 30-40 minutes.
- Cool for about 15 minutes before serving.
Nutrition Facts : Calories 440.8, Fat 20.7, SaturatedFat 10.3, Cholesterol 40.7, Sodium 10.6, Carbohydrate 62.4, Fiber 4.1, Sugar 40.8, Protein 4.8
PEACH CRISP
Steps:
- Preheat oven to 350 degrees F.
- Combine all of the filling ingredients in a large bowl and gently mix.
- Pour the filling ingredients into a 9 by13-inch baking pan and set aside while making the topping.
- In a bowl combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg. Cut in the butter until the mixture resembles large peas. Stir in the egg. Distribute the topping evenly over the peaches in the baking pan. Bake for 40 minutes.
NUTTY PEACH CRISP
This recipe came off a box of Betty Crocker Butter Pecan Cake mix. It doesn't get any easier than this.
Provided by Luby Luby Luby
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- Pour peaches and juice in ungreased 9x13 pan.
- Sprinkle with dry cake mix.
- Drizzle melted butter over cake mix.
- Sprinkle with coconut.
- Sprinkle with chopped pecans.
- Bake for 55-60 minutes or until top is golden brown.
- Let stand at least 15 minutes before serving.
- Serve warm or cool.
- May top with ice cream or whipped cream, if desired.
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- Preheat the oven to 350°F (177°C). Lightly grease an 8 or 9-inch baking dish (circle or square). Set aside.
- Combine peaches with the flour, sugar, salt, and vanilla in a large bowl. Toss gently until combine. Spoon into prepared baking dish.
- Whisk the brown sugar, flour, oats, cinnamon, salt, and pecans together. Make sure to get out all those brown sugar lumps. Add the butter and stir with a rubber spatula or a wooden spoon to break up the butter until the mixture is crumbly. (A fork works for this too!) Evenly sprinkle topping over peaches.
- Bake for 40-45 minutes until the topping is golden brown and the peach juice is bubbling on the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.
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