MULTI-COOKER TROPICAL 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. A side of melty ice cream is a must. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Desserts
Time 4h35m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Grease inner pot of large multi-cooker with 1 tablespoon softened butter. Toss peaches with flour, brown sugar, lemon juice, vanilla and, if desired, rum; spread evenly in inner pot. , Whisk together first 6 topping ingredients; stir in oats. Cut in butter until crumbly; sprinkle over peaches. Cover with glass lid. Press slow cook function; select vegetables setting. Press timer; set to 4 hours. Start. , Remove glass lid. Close air frying lid. Press air fry function; select custom setting. Press timer; set to 4 minutes. Start. Cook until topping is lightly browned. Serve warm.
Nutrition Facts : Calories 237 calories, Fat 8g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 182mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 3g fiber), Protein 3g protein.
TROPICAL PEACH COBBLER
Cozy up to a warm cobbler of cool tropical fruits and a pinch of cinnamon.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray bottom and side of 9-inch deep-dish pie plate or 8-inch square (2-quart) glass baking dish with cooking spray.
- In medium bowl, mix peaches, 1/2 cup sugar, the cornstarch and cinnamon. Spoon into pie plate.
- In same bowl, stir remaining ingredients until dough forms. Drop dough by 8 spoonfuls onto peach mixture.
- Bake 35 to 40 minutes or until fruit is bubbly and topping is deep golden brown and thoroughly baked. Spoon into individual serving dishes, peach side up. Serve warm.
Nutrition Facts : Calories 300, Carbohydrate 52 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 35 g, TransFat 1 g
PEACH CRUMBLE PIE
My mother-in-law has been making this peach crumble pie for many years! I'm not sure where she got it, but it's my favorite!
Provided by Vanessa Findiesen
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into a 9-inch pie pan.
- Combine sugar, flour, butter, and salt in a bowl; mix with your fingers until it has a pea-sized, crumbly texture. Put 1/3 of the mixture into the pie crust.
- Lay peach halves, flat-sides down, onto the crumb mixture. Cut remaining peach halves into sections and place in between the halves to fill any spaces. Place remaining crumble mixture on top and sprinkle with nutmeg.
- Bake in the preheated oven for 15 to 20 minutes. Reduce heat to 400 degrees F (200 degrees C) and continue to bake until set and golden, about 30 minutes more.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 39.8 g, Cholesterol 15.3 mg, Fat 13.3 g, Fiber 1 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 141.6 mg, Sugar 25.5 g
HUCKLEBERRY PEACH COBBLER
This cobbler combines huckleberries and peaches. Blueberries can be substituted if huckleberries aren't available. It's great served warm with vanilla ice cream. This cobbler works great with either fresh or frozen fruits.
Provided by SBURBANK
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- If you're using frozen fruit, thaw and drain it before proceeding. Combine fruit in an ungreased 2-quart casserole dish. Mix the cornstarch and 2/3 cup sugar, and toss with fruit mixture. Dot with 2 tablespoons butter and set aside.
- Sift the flour, baking powder, sugar, and salt into a bowl. Stir in the oats, lemon zest, and cinnamon. Cut in 1/4 cup butter until it's the size of small peas. Stir in milk to form a stiff batter. Spoon dollops of cobbler batter over the fruit in the casserole dish; the batter may not entirely cover the fruit.
- Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes. Allow to cool about 15 minutes. Serve warm.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 66.1 g, Cholesterol 32.1 mg, Fat 12.5 g, Fiber 2.4 g, Protein 3.8 g, SaturatedFat 7.6 g, Sodium 313.6 mg, Sugar 41.3 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.
GEORGIA PEACH ICE CREAM ALTERNATIVE WITH COBBLER CRUMBLE
Use Blue Diamond Vanilla Almond Breeze to make this delicious dessert with homemade peach ice cream layered with cobbler crumbles and fresh peaches.
Provided by Almond Breeze
Time 6h50m
Yield 8
Number Of Ingredients 14
Steps:
- To prepare crumble, preheat the oven to 350 degrees F (175 degrees C). Stir together flour, sugar and baking powder in a medium bowl. Cut in butter with a fork until it's the size of peas, then lightly stir in 2 to 2 1/2 tablespoons Almond Breeze.
- Place on a parchment-lined baking sheet and break into 1/2- to 1-inch pieces; bake for 15 minutes. Let cool, then coarsely crumble.
- To prepare ice cream, whisk together sugar, cornstarch, and egg yolks in a medium saucepan, then slowly whisk in Almond Breeze. Bring to a simmer over medium heat, whisking constantly. Cook over low heat, stirring frequently, until mixture is slightly thickened; let cool.
- Transfer to a blender with peaches, 1/2 cup peach jam, vanilla and almond extracts, and coconut milk; puree until smooth.
- Cover and chill well. Transfer to an ice cream maker bowl and freeze according to manufacturer's instructions.
- Place a layer of ice cream in the bottom of a 1-quart dish (such as a loaf pan). Top with small spoonfuls of the remaining jam and some of the crumble. Repeat layers several times, saving a little of the crumble for garnishing, if desired.
- Cover and freeze until ready to serve. Top small scoops of ice cream with a sprinkle of the crumble.
Nutrition Facts : Calories 412 calories, Carbohydrate 62.7 g, Cholesterol 113.9 mg, Fat 17.5 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 12.6 g, Sodium 127.5 mg, Sugar 48.8 g
PEACH CUSTARD CRUMBLE PIE
This peach crumb pie recipe evolved from a recipe I obtained from a wedding gift cookbook. Delicious as it was, I wanted to make it all mine. After several years I think I have it.
Provided by 2WolfeCatPack
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Dust the pie crust with flour.
- Combine sugar, flour, butter, eggs, and nutmeg for filling in a medium bowl. Gently fold in peaches. Pour into the prepared pie crust.
- Mix flour, oats, brown sugar, and cinnamon for topping together in another bowl. Pour in melted butter and toss with a fork until crumbs form. Sprinkle the crumb mixture over the pie filling.
- Bake in the preheated oven until lightly browned, about 45 minutes.
Nutrition Facts : Calories 480.6 calories, Carbohydrate 65.6 g, Cholesterol 82.1 mg, Fat 22.7 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 10.9 g, Sodium 142.6 mg, Sugar 41.6 g
PEACH CRUMBLE CAKE
This is a go-to recipe for me, and it's great for summer cookouts served with ice cream. Very quick and easy to make and most people have the ingredients in their pantries already. The more brown sugar you use on top, the more 'crumble' you will have.
Provided by MommaEmily
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour peaches into a 9x13-inch baking dish. Spread cake mix in an even layer over peaches. Cover cake mix with butter slices and spread brown sugar over the top.
- Bake in the preheated oven until golden and bubbling, about 30 minutes.
Nutrition Facts : Calories 851.6 calories, Carbohydrate 143.6 g, Cholesterol 62.4 mg, Fat 31.4 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 15.8 g, Sodium 662.4 mg, Sugar 115.9 g
PEACH CRUMBLE
Make and share this Peach Crumble recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Coat the slow-cooker with cooking spray or grease with butter.
- Put the fruit in the cooker, cover, and cook on HIGH for 30 minutes.
- Meanwhile, make the topping: in a bowl, combine the rolled oats, flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- Cut in the butter using a pastry blender or your fingertips; set aside.
- After the 30 minutes, spread the topping evenly over the fruit, leaving a ½-inch border without topping to prevent burning.
- Cover and decrease heat to LOW; cook 2 ½ to 3 hours until the fruit is tender.
- Test by sticking a knife into the center of the crumble; when the knife passes through the fruit with little resistance, the crumble is done.
- Uncover and let cool for 10 minutes before serving; if desired, top with ice cream or whipped cream.
Nutrition Facts : Calories 395.2, Fat 16.5, SaturatedFat 9.9, Cholesterol 40.7, Sodium 171, Carbohydrate 60.3, Fiber 3.8, Sugar 39.4, Protein 4.8
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