Peaches N Pudding Crisp Food

PEACH CRISP

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake until lightly browned, about 15 minutes. , Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from the heat; stir in peaches. , Pour over crust. For topping, combine oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake until golden brown and bubbly, 25-30 minutes.

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 CRISP WITH MAPLE CREAM SAUCE

Steps:

• Begin by making the maple cream sauce. It needs to chill before serving.
• Pour the cream into a heavy saucepan. Add the maple syrup and corn syrup. Cook over a moderate heat, stirring constantly, until the sauce is thickened and reduced by about a third, about 20 minutes. Chill for at least an hour before serving over the warm peach crisp.
• To prepare the peach crisp, preheat the oven to 350 degrees F. Butter a 9-inch square or 8- by 12-inch baking dish.
• Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt.
• Cut the cold butter into pieces. Add the butter to the bowl and use a fork, pastry cutter or pastry blender to cut into the flour mixture. The mixture should resemble a moist, coarse meal.
• Place the peaches in a bowl, add the lemon zest to the peaches, mix in the lemon juice and maple syrup and gently stir the peaches to combine. Pour the peaches into the prepared baking dish. Top with the crumb mixture, evening out the surface with a fork.
• Cover tightly with foil and bake, about 15 minutes.
• Remove the foil and bake until the topping is crisp and golden brown, about 30 minutes more. If the topping appears underdone, continue baking in 10 minute increments until it's done.
• Spoon the warm crisp onto a plate, and drizzle the chilled maple cream sauce over the top.

TENNESSEE PEACH PUDDING

Steps:

• Preheat oven to 400°. Combine flour, sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish., For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over peach mixture. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 40-50 minutes. Serve warm or cold with ice cream, if desired.

QUICK PEACH CRISP

Steps:

• Place the sliced peaches in microwave safe bowl, sprinkle lightly with cinnamon sugar and microwave for 20 to 30 seconds until warm.
• Scoop the frozen yogurt into individual serving dishes, spoon the warmed peaches over and sprinkle with granola. Enjoy!

PEACHES AND CREAM PUDDING

Steps:

• Mix milk and reserved peach juice in medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Stir in peaches. Refrigerate until ready to serve.

PEACHES 'N PUDDING CRISP

Steps:

• In ungreased 1 1/2 quart casserole or baking dish, combine peaches, 1 T pudding mix, brown sugar and 1/4 C fruit syrup.
• In large mixing bowl combine remaining ingredients until well blended and crumbly.
• Sprinkle topping mixture over fruit mixture.
• Bake at 350 degrees for 45-50 minutes until deep golden brown and bubbly.