Nutty Pecan Peach Crisp Recipes
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
NUTTY PECAN PEACH CRISP
Years ago when I lived in Des Moines, I saw this easy recipe on a local talk show. It's so delicious when served while it's still warm with vanilla ice cream. For an extra treat, you can always top the vanilla ice cream with some butterscotch sauce.
Provided by Suzanne Larsen @AzieDoozie
Categories Cakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Pour the cans of peaches into a 13x9 pan.
- Sprinkle the dry cake mix on top of the peaches.
- Pour the melted stick of butter over the cake mix.
- Sprinkle the flaked coconut over the butter.
- Sprinkle the pecans over the coconut.
- Sprinkle the Rice Krispies over the pecans.
- Bake for 50-60 minutes until a toothpick inserted in the middle of the cake, comes out dry.
- Remove from the oven and let cool a bit.
- Serve with Cool Whip or ice cream while the peach crisp is still warm. Additionally, you may wish to drizzle some butterscotch sauce over the Cool Whip or ice cream.
NUTTY PEACH CRISP
This recipe was shared by a friend who was known for her luscious desserts. Although the recipe calls for canned peaches, I prefer to use fresh when they are in season. This is divine served warm with a little vanilla ice cream!
Provided by Beth Carr
Categories Fruit Desserts
Time 1h20m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Peel and slice peaches, if using fresh. Add peach nectar and almond extract.
- 3. Layer peaches (in juice and extract), cake mix, melted butter, coconut, and pecans in an ungreased 9" x 13" pan.
- 4. Bake for 55 to 60 minutes until topping is golden brown. Let stand at least 15 minutes before serving.
NUTTY PEACH CRISP
Easy to make and delish! It gets rave reviews and even though it's rich, people always go back for more. To cut the sugar, use peaches in natural juice and desiccated coconut.
Provided by Cindy Player
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 5
Steps:
- 1. Place peaches and syrup in a 9x13-inch baking dish. Sprinkle cake mix evenly over the peaches.
- 2. Place butter slices evenly over the cake mix. Sprinkle coconut on top of the butter. Sprinkle pecans over the coconut.
- 3. Bake at 325-350F for 50-60 minutes. Remove from oven and allow to cool for 20 minutes. Serve with whipped cream or ice cream. Enjoy!
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.
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.
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