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 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.
PEACHY PECAN CRUNCH
Steps:
- Preheat oven to 350 degrees. Using a 9X13 pan. Pour peaches with juice in pan. Pour dry cake mix on top.. Cut butter and place on top. Add brown sugar next, then pecans.
- Bake 40 minutes. Allow to cool for 10-15 minutes. Can top with vanilla ice cream.
FRESH PEACH GRATIN WITH PECAN CRUNCH TOPPING
Steps:
- Butter a 9-inch pie plate. In a bowl combine peaches, lemon juice, sugar and cornstarch. Pour into pie plate.
- In a separate bowl combine flour and sugar. Rub in cold butter until mixture resembles a coarse meal. Add pecans and toss together. Sprinkle pecan mixture over peaches and bake until peaches are tender and topping is bubbly and golden, about 30 to 40 minutes.
PECAN BUTTER CRUNCH
Steps:
- Cook sugar, syrup and water until mixture thickens and bubbles (about 230 degrees). Add butter and pecans. Stir continuously and continue cooking until nuts begin to brown or start popping (290 degrees). Remove from heat. Add vanilla and soda and stir thoroughly. Pour quickly in several pieces on large buttered surface. Do not spread with knife or spoon. Allow to cool slightly. Stretch and pull with hands until very thin. (The thinner it is stretched, the more brittle it will be.) When cooled and hardened, break into small pieces. Store in airtight container.
FINO & BUTTER POACHED PEACHES WITH GINGER PECAN CRUNCH
Make the most of summer peaches with this easy take on a fruit crumble. The addition of ginger, pecans and fino sherry give the dessert a touch of luxury
Provided by Rosie Birkett
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 4. Line a baking sheet with baking parchment. To make the crunch, put the flour in a bowl with the ginger and a pinch of salt and rub in the butter until you have a breadcrumb consistency. Mix in the sugar, pecans and pumpkin seeds. Throw in a splash of water and clump some of the mixture together using your fingers (this will make lovely crispy chunks). Tip the mix onto the baking sheet and bake for 15-20 mins until golden and crunchy. Remove from the oven, allow to cool slightly, then break it up. You can do this stage a few hours ahead of time.
- Slice the peaches in half and remove (but keep) the stones. Slice open the vanilla pod and put the seeds in a pan with the sherry, butter, maple syrup and peach stones (they add a lovely almond note), along with the vanilla pods. Gently heat up, stirring, until the butter has melted and the mixture is gently simmering. Add the peach halves and poach for 20-30 mins until tender. Serve the peaches in little bowls with a splash of the poaching liquor, a dollop of natural yogurt and some of the crunch on top.
Nutrition Facts : Calories 582 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
BUTTER PECAN CRUNCH
My mother first tasted this frozen treat decades ago. It's easy but elegant. -Julie Sterchi, Jackson, Missouri
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- Combine cracker crumbs and butter; press into a 13-in. x 9-in. dish. Chill., In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Fold in ice cream and whipped topping. Spoon over crust. Sprinkle with candy. , Freeze for at least 2 hours. Remove from the freezer 20 minutes before serving.
Nutrition Facts : Calories 273 calories, Fat 17g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 282mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
More about "peachy pecan crunch recipes"
PEACH CRISP - ONCE UPON A CHEF
From onceuponachef.com
Cuisine SouthernTotal Time 1 hrCategory DessertsCalories 439 per serving
- Make the peach filling: In a large bowl, combine the peaches, lemon juice, granulated sugar, cornstarch, vanilla, and salt. Mix well to coat the peaches evenly.
- Make the streusel topping: In a medium bowl, mix together the brown sugar, flour, oats, pecans, cinnamon, nutmeg and salt, using your fingers to rub out any lumps of brown sugar. Add the soft butter and mix with a spoon until the mixture is crumbly (go ahead and use your hands if it's easier).
- Transfer the peaches to the prepared baking dish and press into an even layer. Sprinkle the streusel evenly over top. Bake the crisp for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool for at least 20 minutes before serving.
BEST PEACH-PECAN CRISP RECIPE - HOW TO MAKE PEACH …
From thepioneerwoman.com
Servings 8Estimated Reading Time 50 secsCategory Picnic, Summer, DessertTotal Time 1 hr
- Preheat the oven to 375 ̊. In a medium bowl, mix the flour, granulated sugar, brown sugar, cinnamon, nutmeg, and salt using a fork.
- Add the maple syrup and stir well. Pour the peach mixture into a 1 1/2-quart baking dish and cover evenly with the crumb topping.
PEACH PECAN CRUNCH - FRESH FOOD BITES
From freshfoodbites.com
Estimated Reading Time 4 mins
PEACH CRISP RECIPE - SOUTHERN LIVING
From southernliving.com
PECAN CRUNCH (VRP 006) | VINTAGE RECIPE PROJECT
From vintagerecipeproject.com
FROZEN PEACH PECAN CRUNCH CAKE | FOODLAND ONTARIO
From ontario.ca
PRALINE PECAN CRUNCH SNACK MIX RECIPE | QUAKER OATS
From quakeroats.com
CRAB RECIPES TO SWITCH UP WEEKDAY MEALS - LOS ANGELES TIMES
From latimes.com
PEACH-PECAN MUFFINS RECIPE | MYRECIPES
From myrecipes.com
PEACH CRUNCH CAKE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
PEACH-PECAN KALE SALAD WITH HOT-HONEY VINAIGRETTE
From bonappetit.com
GRILLED PEACHES WITH BROWN SUGAR PECAN CRUMBLE
From runningtothekitchen.com
PEACH CRISP WITH A BROWN SUGAR, OATMEAL, PECAN CRUMBLE
From foodtasia.com
FRESH PEACH & PECAN BAKED OATMEAL - MARISA MOORE NUTRITION
From marisamoore.com
BEST BOURBON PECAN PEACH CRISP - BAKER BY NATURE
From bakerbynature.com
You'll also love