PEACH-PECAN CRISP
Steps:
- 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 butter and mix and mush it into the flour mixture with the fork. Stir in the pecans.
- Combine the peaches and the lemon zest and juice in a large bowl. 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. Bake until crisp and browned on top, 35 to 40 minutes. Serve with ice cream.
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
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.
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 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.
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 close friend gave me this easy dessert recipe. Delicious with vanilla ice cream!
Provided by Phyllis Caplinger
Categories Fruit Desserts
Number Of Ingredients 5
Steps:
- 1. Heat oven to 325 degrees. Layer the ingredients in order given in a 13x9x2 inch ungreased pan. Bake 40-45 minutes.
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.
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