SLOW-COOKER PEACH COBBLER
Unlike conventional cobblers, the "topping" of this Crock-Pot peach cobbler is on the bottom. Placing the batter underneath the peaches helps it cook through evenly in the slow cooker. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Whisk together 1 cup flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together egg, milk and melted butter; add to dry ingredients, stirring just until moistened (batter will be thick). Spread onto bottom of a greased 5-qt. slow cooker., Combine peaches, the remaining 1/4 cup flour, brown sugar, lemon juice and vanilla; spoon over batter. Cook, covered, on high until peach mixture is bubbly, 1-3/4 to 2 hours. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 198 calories, Fat 6g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 145mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g 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 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 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.
TOFFEE PEACH CRISP (CROCK POT)
Taken from The $7 A Meal Slow Cooker Cookbook which I borrowed from the library. I have not had a chance to make this but wanted to save this for future reference. A delightful combination of peaches, toffee and oats simply prepared in a crock pot.
Provided by mums the word
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Spray a 3 quart slow cooker with non-stick cooking spray and place the peaches, lemon juice and cinnamon in it, mix gently.
- Drizzle with the caramel topping.
- In a large bowl, combine oatmeal, brown sugar, flour, salt and cinnamon and mix well.
- Add melted butter, stir until crumbly.
- Stir in granola and toffee bits.
- Sprinkle granola mixture over peach mixture in slow cooker, cover and cook on low 4-5 hours or until peaches are tender and topping is hot.
- Serve with either ice cream or whipped cream.
Nutrition Facts : Calories 423.7, Fat 13.8, SaturatedFat 6, Cholesterol 20.5, Sodium 310.9, Carbohydrate 70.5, Fiber 5.2, Sugar 36.1, Protein 7.5
ENGLISH TOFFEE CRISPS
Make and share this English Toffee Crisps recipe from Food.com.
Provided by byZula
Categories Drop Cookies
Time 30m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 375°. Use non-stick cookie sheets or spray sheets with light
- coating of cooking spray. With and electric mixer, beat together sugars,
- butter, vanilla, and eggs until light and fluffy. Add baking powder,
- soda, salt, and flour and mix well. Add toffee bits and mix until just
- combined. Drop dough by rounded spoonfuls spacing 2 inches apart on
- cookie sheets. Bake at 375° until golden brown. Immediately remove from
- cookie sheets and place on wire racks to cool.
Nutrition Facts : Calories 1463.3, Fat 57.9, SaturatedFat 32.4, Cholesterol 236.7, Sodium 1184.5, Carbohydrate 222.6, Fiber 4, Sugar 148, Protein 17.2
TOFFEE-PEACH ICE CREAM PIE
A sugar cone and brickle crust, fresh peaches and ice cream-you can't go wrong! Top with hot caramel for a delectable frozen treat. -Kim Ciepluch, Kenosha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 379 calories, Fat 18g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 225mg sodium, Carbohydrate 52g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
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
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