Peach Brickle Crunch Food

PEACH BRICKLE CRUNCH

Steps:

• 1. Lightly spray a 13x9" baking pan with nonstick cooking spray. Pour the peaches into the prepared pan.
• 2. In a medium bowl, combine the cake mix and toffee bits.
• 3. Spoon over the peaches. Drizzle the melted butter over the cake mix mixture.
• 4. Break or chop the frozen candy bars into small pieces. Sprinkle over the cake mix mixture in the pan.
• 5. Bake in a preheated 350º oven until set, about 1 hour, covering with aluminum foil partway through baking if the surface is getting too brown. Spoon the mixture into dessert dishes. Top with the ice cream. Sprinkle with toffee bits. Serve hot or at room temperature.

MOM'S PEACH CRISP

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.

PEACH CRUMBLE CRUNCH

Steps:

• Cream butter and sugar.
• Add flour and other ingredients except fruit.
• Place drained fruit in an ovenproof dish.
• Pour mixture over the top.
• Bake 180 C for 30 minutes.

MARTHA'S PEACH BUCKLE

Steps:

• Preheat oven to 350 degrees.
• Melt butter in a 10-inch cast-iron skillet, preferably enameled, over medium heat.
• Meanwhile, place peaches in a large bowl and sprinkle with 2 tablespoons granulated sugar.
• In another large bowl, whisk together flour, baking powder, and salt. Add remaining 1 cup granulated sugar, milk, and vanilla; whisk until well combined. Whisk in melted butter. Pour mixture into skillet and top with peaches. Sprinkle with sanding sugar.
• Bake until top is golden brown and a tester inserted in center comes out clean, 50 to 55 minutes. Serve warm or at room temperature with whipped cream, creme fraiche, or ice cream, if desired.

TOFFEE-PEACH ICE CREAM PIE

Steps:

• Pulse sugar cones and toffee bits in a food processor until coarsely ground. Drizzle with butter; pulse just until blended. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze at least 30 minutes., In a small saucepan, mix 1 cup peaches, sugar, lemon juice and cornstarch; cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; cool slightly. Stir in remaining peaches; cool completely., Reserve 1/2 cup peach mixture for topping; refrigerate, covered. Beat ice cream and remaining peach mixture just until blended. Pour into crust. Freeze, covered, overnight. To serve, top with caramel topping, reserved peach mixture and toffee bits.