SLOW-COOKER PEACH CRUMBLE
I look forward to going on our beach vacation every year, but I don't always relish the time spent cooking for everybody. This slow-cooker dessert (or breakfast!) gives me more time to lie in the sun and enjoy the waves. Melty ice cream is a must. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Desserts
Time 3h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Grease a 6-qt. oval slow cooker with 1 tablespoon softened butter. Toss peaches with brown sugar, lemon juice, vanilla and, if desired, rum; spread evenly in slow cooker., Whisk together first 6 topping ingredients; stir in oats. Cut in butter until crumbly; sprinkle over peaches. Cook, covered, on low until peaches are tender, 3-4 hours. If desired, serve with whipped cream.
Nutrition Facts : Calories 339 calories, Fat 11g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 293mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 4g fiber), Protein 4g protein.
SLOW COOKER PEACH CRISP
I like to make this slow cooker peach crisp when the summer days are hot and I don't want to start the oven.
Provided by Amy Woessner
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 4h15m
Yield 8
Number Of Ingredients 8
Steps:
- Lightly spray the inside of a slow cooker with cooking spray.
- Mix flour, oats, butter, brown sugar, white sugar, and cinnamon together in a large bowl.
- Layer peaches in the bottom of the prepared slow cooker. Sprinkle the flour mixture over the peaches.
- Cover and cook on Low until peaches are bubbly, 4 to 6 hours.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 30.9 g, Cholesterol 20.3 mg, Fat 8.1 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 4.9 g, Sodium 60.1 mg, Sugar 21.2 g
SLOW COOKER PEACH COBBLER
This slow-cooked cobbler is a great use for frozen peaches and so easy to make. Add some toasted, chopped pecans for a little Southern flair.
Provided by Food Network Kitchen
Categories dessert
Time 4h40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the filling: Butter the sides and bottom of the insert of a 6-quart slow cooker. Whisk together the cornstarch, orange juice and 1 tablespoon water in a small bowl. Add the mixture to the insert, add the peaches and granulated sugar and toss.
- For the biscuit topping: Whisk together the flour, 2 tablespoons of the granulated sugar, baking powder and salt in a large bowl. Add the butter and rub the mixture together with your fingertips so that it forms a coarse meal with some pea-sized lumps. Add the milk and almond extract if using and stir with a wooden spoon to form a wet dough.
- Drop spoonfuls of the dough on top of the peach mixture. Combine the remaining 1 tablespoon granulated sugar with the cinnamon and ginger and sprinkle over the dough. Cover the slow cooker and set to high for 3 to 4 hours. The cobbler should be bubbly and the biscuits should be cooked through. Let rest for 20 minutes before serving.
- For the sour cream topping: Meanwhile, combine the heavy cream, sour cream and confectioners' sugar in a medium bowl and beat with an electric mixture until the mixture forms medium peaks.
- Spoon the cobbler into bowls and top with the whipped sour cream topping.
HEAVENLY PEACH CRISP IN THE CROCK POT
Make and share this Heavenly Peach Crisp in the Crock Pot recipe from Food.com.
Provided by KPD123
Categories Dessert
Time 9m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Spray slow cooker with nonstick cooking spray.
- Combine all ingredients, EXCEPT 1/3 cup granola in slow cooker.
- Sprinkle 1/3 cup granola on top.
- Cook on LOW 4-6 hours.
- Serve with ice cream!
Nutrition Facts : Calories 699.9, Fat 10.2, SaturatedFat 1.9, Sodium 50.9, Carbohydrate 149.7, Fiber 9.6, Sugar 113.9, Protein 10
PEACH OATMEAL CRISP
This peach oatmeal crisp recipe is a delicious, healthy dessert that can be served warm or cold. You could even get away with serving it for breakfast! ($.91 per serving)
Provided by Annemarie Rossi
Categories Dessert
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Bring a large pot of water to a boil. Cut an "x" into the bottom of each peach, then place the peaches in the boiling water for a minute. Carefully remove the peaches one at a time with a big spoon, placing them in a large bowl of ice water. Pull the skin off each peach. (It will come off easily if the peaches are ripe.)
- Slice the peaches into 1/4 inch thick sections, and place them in a large bowl. Add the remaining filling ingredients (gluten-free flour, salt, and maple syrup). Stir to coat.
- Place the filling in a 9 by 9 inch pan and bake for 20 minutes.
- Meanwhile, prepare the crisp topping by mixing together the oats, cornmeal, walnuts, coconut, maple syrup, cinnamon, salt, and coconut oil in the large bowl that you used for the filling ingredients.
- After the filling has been in the oven for 20 minutes, remove the pan from the oven. Cover the fruit evenly with the crisp topping and return the pan to the oven. Bake for another 15 minutes, or until the topping begins to brown.
- Cool on a wire rack. Serve warm, or chill in the refrigerator for later.
Nutrition Facts : Calories 368 kcal, ServingSize 1 serving
PEACH CRISP
The perfect peach crisp! This easy peach crisp recipe with honey and oatmeal is the best way to use juicy, fresh peaches this summer.
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 1h20m
Number Of Ingredients 16
Steps:
- Place rack in the center of the oven and preheat to 375 degrees F. Lightly coat a 9x9-inch casserole dish with nonstick spray.
- To quickly and easily peel the peaches, bring a very large pot with enough water to cover the peaches to a boil. While the water comes to a boil, prepare an ice bath by placing several generous handfuls of ice cubes in a large bowl and then filling it with cold water.
- With a small, sharp knife, score the bottom of the peaches with an "X." Once the water is boiling, gently lower half of the peaches into the water with a slotted spoon or tongs to protect your fingers. (You want to add the peaches in two batches so that the water temperature does not rapidly drop.) Boil for 1 minute.
- With the spoon, remove peaches from the water and plunge into the ice bath to stop the cooking. The skins can now be easily slipped off with your fingers. Repeat with remaining peaches. (Every now and then, you'll get a stubborn peach that still won't peel and have to use a knife.)
- Cut the peeled peaches into thick, 3/4-inch wedges (about 8 per peach, depending on the size). Place the wedges in a medium bowl and stir in the honey, flour, lemon zest, vanilla extract, and nutmeg. Set aside while you make the topping.
- Prepare the topping: In a medium saucepan, melt the butter and oil over medium heat. Whisk in the brown sugar and granulated sugar until blended (The oil and butter will still be a little separate from the sugar, but the sugar should not have any lumps). Once combined, sprinkle in the oats, white whole wheat flour, cinnamon, and salt. Switch to a rubber spatula and fold to combine, stirring until the ingredients are evenly moistened. The mixture will be a little crumbly. Last, stir in the almonds.
- Give the peach filling mixture a few additional stirs, then transfer it to the prepared baking dish, along with any juices that have collected in the bowl. Sprinkle the topping evenly over the fruit.
- Place the crisp in the oven and bake for 20 minutes, then remove it from the oven and lightly cover it with aluminum foil to protect it from over-browning. Return to the oven and bake for an additional 10-15 minutes or until the topping is lightly golden and the filling is hot and bubbly. Remove, let cool, then serve warm topped with ice cream or Greek yogurt.
Nutrition Facts : ServingSize 1 (of 8); without ice cream or Greek yogurt, Calories 392 kcal, Carbohydrate 56 g, Protein 7 g, Fat 18 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 15 mg, Fiber 6 g, Sugar 33 g, UnsaturatedFat 11 g
CROCK POT PEACH COBBLER
This Slow Cooker Peach Cobbler is loaded with juicy peaches, a sprinkling of cozy spices, and layered with a crispy, cakey topping.
Provided by Gayle
Categories Dessert
Time 4h10m
Number Of Ingredients 10
Steps:
- Spray a 6-quart slow cooker with cooking spray or line with a slow cooker liner. Set aside.
- In a medium bowl, combine the peaches, brown sugar, and cinnamon. Toss to coat. Spread peaches onto bottom of slow cooker.
- In another medium bowl, combine the Bisquick mix, brown sugar, white sugar, cinnamon, nutmeg, vanilla, and milk. Stir thoroughly to remove lumps. Spread mixture evenly over peaches.
- Line the edges of the top of the slow cooker with paper towels so that condensation doesn't leak into the cobbler, cover and cook on low for 3-4 hours, or until center is set.
- Serve with vanilla ice cream, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 287 kcal, Carbohydrate 57 g, Protein 4 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 397 mg, Fiber 2 g, Sugar 40 g
CROCK POT PEACH COBBLER
Crock Pot Peach Cobbler is the perfect summer dessert! Sweet peaches combined with a buttery, crumbly topping is made better with a big scoop of ice cream.
Provided by Echo Blickenstaff
Categories Dessert
Time 2h20m
Number Of Ingredients 8
Steps:
- Spray slow cooker with non-stick cooking spray or lightly coat with butter.
- Place peeled and sliced peaches in the bottom of slow cooker.
- In a bowl, mix together oats, brown sugar, flour, cinnamon, baking soda, and baking powder.
- When ingredients are well mixed, place the butter slices evenly on top of the mixture then mix in the butter using a pastry blender or wooden spoon until it becomes nice and crumbly.
- Sprinkle the crumb topping evenly over the peaches.
- Cover the top of the slow cooker with a paper towel then place the lid on top of the towel. The paper towel will absorb the moisture instead of it forming on the lid. This keeps the excess liquid from dripping on to the crumb mixture when the lid is removed.
- Cook on high for 2 hours.
- Serve with vanilla ice cream or whipped cream.
Nutrition Facts : Calories 346 kcal, Carbohydrate 57 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 149 mg, Fiber 3 g, Sugar 36 g, ServingSize 1 serving
FRESH PEACH CRISP
I read the suggestions and comments in the reviews when I tried this recipe that I adopted from the RecipeZaar account in February 2005. Instead of all the flour, sugar, and cinnamon going into the topping, I increased the amounts of each and mixed some with the peaches. (Originally the recipe called for 1 cup each flour and (white) sugar and only 1/2 teaspoons cinnamon. I like cinnamon.) The result was a dessert with a nice consistency, not runny, and with the sweetness distributed throughout, not just in the topping. This fruity dessert is great served warm with vanilla ice cream.
Provided by GrandmaIsCooking
Categories Pie
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place sliced peaches in a mixing bowl.
- Mix together 1/2 cup of the flour, 1/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl.
- Place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside.
- Combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
- Sprinkle mixture evenly over peaches in dish.
- Bake in a preheated 375 degree (Fahrenheit) oven for 45 minutes or until golden brown.
- Spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream.
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