Snappy Individual Peach Crisps Food

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INDIVIDUAL PEACH CRISPS



Individual Peach Crisps image

Provided by Justin McChesney-Wachs

Categories     Dessert

Time 1h

Number Of Ingredients 10

3 large peaches (, pealed and sliced, about 12 oz)
2 tablespoons brown sugar
1/2 teaspoons vanilla extract
1/4 teaspoons cinnamon
1/2 cup flour
1/4 cup rolled oats
1/4 cup brown sugar, plus more for peaches
1/4 teaspoons cinnamon
pinch of salt
1/4 cup unsalted butter (2 oz), melted

Steps:

  • Pre-heat oven to 350 degrees.
  • Make the crumble topping by combining the flour, oats, brown sugar, cinnamon and a pinch of salt and in a medium bowl, mixing with a with a fork to combine.
  • Pour in the melted butter and stir with a fork to combine with the dry ingredients, being sure not to over mix so you maintain large clumps of crumble.
  • In a separate bowl, mix the sliced peaches with the brown sugar, vanilla extract and cinnamon.
  • Distribute the peaches into individual 1/2 cup ramekins.
  • Add crumble on top.
  • Bake for 40 to 50 minutes, or until golden.
  • Let cool and serve with whipped cream or vanilla ice cream.

PEACH CRISP



Peach Crisp image

Anne Burrell says her Peach Crisps, from Secrets of a Restaurant Chef on Food Network, make everyone feel special; they're best served hot with ice cream.

Provided by Anne Burrell

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 17

5 large ripe peaches, pitted and cut into chunks
1 lemon, zested and juiced
3 tablespoons all-purpose flour
1/4 cup tightly packed brown sugar
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup golden raisins
Pinch kosher salt
1 1/4 cups all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup sugar
1 1/4 stick cold unsalted butter, cut into pea sized pieces
1/2 cup sliced almonds
Pinch kosher salt
1 to 2 tablespoons cold water
Special equipment: 6 (6-ounce) ramekins

Steps:

  • Preheat the oven to 350 degrees F.
  • For the filling:
  • Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins.
  • For the topping:
  • Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.
  • Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.
  • Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

INDIVIDUAL TOFFEE, PECAN, AND PEACH CRISPS



Individual Toffee, Pecan, and Peach Crisps image

Categories     Fruit     Dessert     Bake     Peach     Pecan     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Filling
6 cups frozen sliced peaches (about 2 1/2 pounds), thawed
3 tablespoons sugar
1 tablespoon fresh lime juice
Topping
3/4 cup all purpose flour
1/3 cup (packed) golden brown sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
3/4 cup English toffee bits (such as Skor)
1/2 cup pecans, coarsely chopped
Ice cream (optional)

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.

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