Peach Butter Pecan Dessert Recipes

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PEACH AND BUTTER PECAN ICE CREAM ICEBOX CAKE



Peach and Butter Pecan Ice Cream Icebox Cake image

A few tweaks to the standard icebox cake formula make this ice cream cake stand out: jam, Ritz crackers, and a layer of butter pecan ice cream.

Provided by Kendra Vaculin

Categories     Pecan     Milk/Cream     Jam or Jelly     Vanilla     Summer     Ice Cream     Dairy     Quick & Easy     Fourth of July     Mother's Day     Father's Day     Labor Day     Memorial Day     Nut     Peach     Dessert     Frozen Dessert

Yield Makes one 9x5" cake

Number Of Ingredients 8

¼ cup raw pecans
1½ cups chilled heavy cream
1 tsp. powdered sugar
⅔ cup peach jam or preserves
½ tsp. vanilla extract
Pinch of kosher salt
30 Ritz crackers
½ pint butter pecan ice cream, softened at room temperature until pliable

Steps:

  • Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast pecans in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5-8 minutes. Let cool, then coarsely chop; set aside.
  • Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of the whipped cream. Mix vanilla and salt into plain whipped cream.
  • Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of crackers on top, breaking or cutting to fit as needed. Add half of peach whipped cream, smooth into an even layer, and top with another layer of crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining peach whipped cream. Repeat with a fourth layer of crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Scatter reserved pecans on top. Cover with plastic overhang and freeze until set, at least 6 hours.
  • To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.

GINGER PEACH CRUMBLE AND BUTTERED PECAN TOPPING



Ginger Peach Crumble and Buttered Pecan Topping image

Provided by Trisha Yearwood

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 17

Three 16-ounce bags frozen peaches
1 teaspoon vanilla extract
1/4 cup plus 3 tablespoons light brown sugar
2 1/2 teaspoons ground ginger
1/2 cup whole-wheat flour
Pinch kosher salt
1 stick (8 tablespoons) cold unsalted butter, cubed
1 cup pecans halves
1/2 cup oats
Vanilla ice cream, for serving
Buttered Pecan Ice Cream Topping, recipe follows
1 stick (8 tablespoons) unsalted butter
1/2 cup light brown sugar
1/4 cup light corn syrup
1/2 teaspoon kosher salt
1 1/2 cups toasted pecan halves
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the peaches to a large high-sided saute pan with the vanilla, 3 tablespoons of the brown sugar and 1/2 teaspoon of the ginger. Cook over medium-high heat until the peaches start to defrost and soften and the sugar starts to melt, about 5 minutes. Pour the peach mixture into a 9-inch deep-dish baking dish and set aside to cool.
  • In the bowl of a food processor fitted with a blade, mix together the whole-wheat flour, salt, remaining 1/4 cup brown sugar and 2 teaspoons ginger. Add the cold butter to the food processor and process until it starts to come together to form a dough. Add the pecans and oats and pulse just until the pecans are roughly chopped.
  • Crumble the crumb topping onto the peaches, coating them completely. Bake until the peaches are tender and the crumble is golden brown, 45 to 50 minutes.
  • Serve the crumble with vanilla ice cream and spoon over the Buttered Pecan Ice Cream Topping.
  • In a small saucepan, combine the butter, sugar, corn syrup and salt. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture becomes thick and syrupy, 2 to 3 minutes. Stir in the pecans, then remove from the heat and stir in the vanilla. Let cool slightly.

PEACH BUTTER PECAN DESSERT



Peach Butter Pecan Dessert image

This is my mother-in-laws recipe. It is very easy and fast to prepare. It's rich and delicious...great ala mode!

Provided by poohstixx

Categories     Dessert

Time 45m

Yield 1 9x13 pan, 12 serving(s)

Number Of Ingredients 5

3 (29 ounce) cans sliced peaches
1/2 cup butter, melted
1/2 cup pecan pieces
1 (18 ounce) butter pecan cake mix
1/2 cup coconut

Steps:

  • Pour the peaches and juice of two cans in a 9x13 pan.
  • Sift the cake mix over the peaches.
  • Pour the melted butter over the cake mix.
  • Pour the peaches and juice of third can on top of butter and cake mix.
  • Sprinkle the coconut and nuts on top.
  • Bake at 350 degrees F for 40 minutes or until brown and bubbling.

NUTTY PEACH CRISP



Nutty Peach Crisp image

This recipe came off a box of Betty Crocker Butter Pecan Cake mix. It doesn't get any easier than this.

Provided by Luby Luby Luby

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5

1 (29 ounce) can sliced peaches, undrained
1 package betty crocker butter pecan cake mix (dry)
1/2 cup butter, melted
1 cup flaked coconut
1 cup chopped pecans

Steps:

  • Preheat oven to 325 degrees.
  • Pour peaches and juice in ungreased 9x13 pan.
  • Sprinkle with dry cake mix.
  • Drizzle melted butter over cake mix.
  • Sprinkle with coconut.
  • Sprinkle with chopped pecans.
  • Bake for 55-60 minutes or until top is golden brown.
  • Let stand at least 15 minutes before serving.
  • Serve warm or cool.
  • May top with ice cream or whipped cream, if desired.

PEACH-PECAN COBBLER



Peach-Pecan Cobbler image

Peach cobbler is easy and foolproof when you can use a cake mix to create this favorite.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 15

Number Of Ingredients 8

1/2 cup butter or margarine
3 cans (15 oz each) sliced peaches in light syrup, drained, 3/4 cup syrup reserved
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 eggs
1 cup chopped pecans
1 tablespoon sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Place peach slices on paper towels to absorb liquid.
  • In large bowl, mix cake mix, cinnamon, nutmeg, eggs and 3/4 cup reserved peach syrup with spoon until well blended. Drop batter by spoonfuls over butter in pan; spread slightly without stirring. Arrange peach slices over batter.
  • Bake 25 minutes. Sprinkle evenly with pecans and sugar. Bake 13 to 18 minutes longer or until edges are deep golden brown and center springs back when touched lightly in center. Cool 30 minutes. Serve warm or cool.

Nutrition Facts : Calories 270, Carbohydrate 35 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 21 g, TransFat 0 g

SHEILA'S PEACH COBBLER WITH PECANS



Sheila's Peach Cobbler with Pecans image

Homemade peach cobbler with fresh-picked peaches baked in a cast iron skillet. Serve with your favorite ice cream, (my husband loves pecan pralines and cream). I made this recipe up because I was ready to be finished with the peaches! LOL! You can use any baking type dish you like. It was old fashioned and baked nicely in the cast iron skillet.

Provided by agadoelleon

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 45m

Yield 6

Number Of Ingredients 12

3 cups sliced fresh peaches
2 teaspoons lemon juice
1 ½ cups white sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
1 ½ cups self-rising flour, or as needed
½ cup white sugar
½ cup brown sugar
1 teaspoon ground cinnamon
¼ cup butter, melted
2 tablespoons butter, cut into small pieces
1 tablespoon raw sugar, or as desired

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir peaches with lemon juice in a bowl to prevent fruit from browning. Transfer to a cast iron skillet and stir in 1 1/2 cup white sugar, pecans, and 1 teaspoon cinnamon. Bring to a soft boil, stirring often.
  • Whisk self-rising flour, 1/2 cup white sugar, brown sugar, and 1 teaspoon cinnamon in a bowl. Stir melted butter into the mixture (batter should resemble cooked oatmeal). Spoon batter over hot peach filling in the skillet; dot topping with 2 tablespoons of butter pieces and sprinkle with raw sugar.
  • Bake cobbler in the preheated oven until topping is golden brown, about 30 minutes.

Nutrition Facts : Calories 668 calories, Carbohydrate 110.9 g, Cholesterol 30.5 mg, Fat 24.9 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 8.5 g, Sodium 485.4 mg, Sugar 85.1 g

BUTTER PECAN PEACH PARFAITS



Butter Pecan Peach Parfaits image

Provided by Shelley Wiseman

Time 15m

Yield Makes 4 servings

Number Of Ingredients 5

1/2 cup sugar
1/4 cup water
1/2 stick unsalted butter, cut into tablespoons
2 peaches, cut into wedges
1 pint butter pecan ice cream

Steps:

  • Heat sugar in a dry heavy medium skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt. Stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
  • Remove from heat and immediately add water (mixture will bubble up and steam), then cook over medium heat, stirring, until any solids are dissolved and mixture is smooth, about 2 minutes.
  • Remove from heat and add butter, swirling skillet until incorporated.
  • Serve peaches and ice cream with warm caramel sauce.

NUTTY PEACH CRISP



Nutty Peach Crisp image

A co-worker brought this easy, delicious dessert to work, and I couldn't resist asking for the recipe. A moist bottom layer made with canned peaches and a boxed cake mix is covered with a lovely golden topping of coconut and pecans. It tastes wonderful served warm with ice cream. -Nancy Carpenter Sidney, Montana

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-15 servings.

Number Of Ingredients 5

1 can (29 ounces) sliced peaches, undrained
1 package yellow or butter pecan cake mix (regular size)
1/2 cup butter, melted
1 cup sweetened shredded coconut
1 cup chopped pecans

Steps:

  • Arrange peaches in an ungreased 13-in. x 9-in. baking dish. Sprinkle dry cake mix over top. Drizzle with butter; sprinkle with coconut and pecans. , Bake, uncovered, at 325° for 55-60 minutes or until golden brown. Let stand for 15 minutes. Serve warm or cold.

Nutrition Facts : Calories 327 calories, Fat 17g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 299mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.

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Top Asked Questions

How do you make a peach cake with pecans?
In a medium bowl, mix the flour, granulated sugar, brown sugar, cinnamon, nutmeg, and salt using a fork. Add the butter and mix and mush it into the flour mixture with the fork. Stir in the pecans. Combine the peaches and the lemon zest and juice in a large bowl.
What is the best dessert recipe for Peaches?
Our 17 Favorite Peach Dessert Recipes. 1 Creamy Peach Pie. View Recipe. "This pie is wonderfully tasty and creamy," says IVANDIEPART. "I used peaches fresh from my neighbor's tree, and it was ... 2 Crisp Peach Cobbler. 3 Peach Berry Pie. 4 Fresh Southern Peach Cobbler. 5 Slow Cooker Peach Upside Down Cake. More items
How do you make peach cobbler with pecans?
Stir in the pecans. Combine the peaches and the lemon zest and juice in a large bowl. Add the maple syrup and stir well. Pour the peach mixture into a 1 1/2-quart baking dish and cover evenly with the crumb topping. Bake until crisp and browned on top, 35 to 40 minutes.
How to bake Peaches in a pan?
Directions. Arrange peaches in an ungreased 13-in. x 9-in. baking dish. Sprinkle dry cake mix over top. Drizzle with butter; sprinkle with coconut and pecans. Bake, uncovered, at 325° for 55-60 minutes or until golden brown. Let stand for 15 minutes. Serve warm or cold.

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