Individual Toffee Pecan And Peach Crisps Recipes

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INDIVIDUAL TOFFEE, PECAN, AND PEACH CRISPS



Individual Toffee, Pecan, and Peach Crisps image

Provided by Christin Mahrlig

Time 50m

Number Of Ingredients 12

5 cups fresh or frozen peaches, (about 2 pounds of frozen peaches, thawed if frozen)
3 tablespoons sugar
1/2 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup quick-cooking oats
1/3 cup plus 1 tablespoon packed light brown sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter, (cut into pieces)
3/4 cup English toffee bits, (I used Heath Toffee Bits, located in the baking aisle with the chocolate chips)
1/2 cup pecans, (coarsely chopped)
vanilla ice cream

Steps:

  • Preheat oven to 350 degrees. Butter six (1 1/4 cup) ramekins and place on a baking sheet
  • In a large bowl, mix peaches, sugar, lemon juice, and vanilla extract. Divide peach mixture among ramekins.
  • In a medium bowl, combine flour, oats, brown sugar, and salt. Add butter, and rub it into the flour mixture using your fingers. Stir in toffee bits and pecans. Sprinkle over peaches.
  • Bake until bubbly and light brown, about 40 minutes. Serve warm with ice cream.

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.

SNAPPY INDIVIDUAL PEACH CRISPS



Snappy Individual Peach Crisps image

Crushed gingersnaps spice up the warm sweet peaches in this down-home dessert from our Test Kitchen. It's so yummy you won't think you're eating light!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 servings.

Number Of Ingredients 9

2 teaspoons cornstarch
3 teaspoons sugar, divided
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped
1/4 cup crushed gingersnap cookies (about 4 cookies)
1/4 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

  • In a bowl, combine the cornstarch, 2 teaspoons sugar, lemon juice, salt, nutmeg and peaches. Set aside for 30 minutes. Divide peaches between two 10-oz. baking dishes. In a bowl, combine cookie crumbs, cinnamon and remaining sugar. Cut in butter until crumbly. Sprinkle over peaches. Bake, uncovered, at 350° for 20-30 minutes or until peaches are tender.

Nutrition Facts : Calories 219 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 291mg sodium, Carbohydrate 39g carbohydrate, Fiber 4g fiber), Protein 2g protein.

PEACH CRISP WITH TOFFEE, PECANS & AMARETTO



Peach Crisp With Toffee, Pecans & Amaretto image

Adapted from Nick's Bar & Fish House, New Buffalo, Michigan (published in Bon Appetit, August 2010). Serve with vanilla ice cream.

Provided by swissms

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

6 large peaches, peeled, halved, pitted, each half cut into 6 wedges (about 3 1/2 pounds)
1/4 cup sugar
1/4 cup Amaretto
2 tablespoons orange juice
1 1/2 teaspoons freshly grated orange zest
1 teaspoon freshly grated lemon zest
1 cup toffee pieces (such as Skor)
1/2 cup chopped pecans
6 tablespoons all-purpose flour
4 1/2 tablespoons chilled butter, cut into 1/2-inch cubes

Steps:

  • In large bowl, combine peaches, sugar, amaretto, orange juice, orange zest, and lemon zest. Toss to coat. Let stand at room temperature 30 minutes, tossing occasionally.
  • Preheat oven to 350°F
  • Place toffee bits, pecans, flour, and butter in a food processor. Using on/off turns, process topping until moist clumps form.
  • Divide peach mixture among six 1 1/4-cup ramekins. Place ramekins on baking sheet. Sprinkle topping over peaches in ramekins, dividing equally.
  • Bake crisps until juices bubble thickly and topping is crisp, about 1 hour.
  • Cool slightly. Serve with vanilla ice cream.

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