Peach Crisp For Charlotte J Recipes

PEACH CRISP III

Peach Crisp III image

Very easy dessert with wholesome granola and oats for the topping. Not too sweet for those who prefer natural peach flavors. Good peaches make the difference, but you can use canned. Serve warm with fresh whipped cream.

Provided by BAJSHA

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

½ cup quick cooking oats
½ cup honey-sweetened granola
3 tablespoons all-purpose flour
½ cup packed brown sugar
¼ cup butter
5 cups fresh peaches - peeled, pitted, and sliced
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ cup chopped pecans

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine the oats, granola, 3 tablespoons flour, and brown sugar. Cut in the 1/4 cup butter until crumbly.
Place peach slices in an 8-inch square baking dish. Sprinkle with remaining 1 tablespoon flour. Scatter the oat mixture over the peaches. Sprinkle top with cinnamon, nutmeg, allspice, and pecans.
Bake in preheated oven for 30 minutes, or until golden brown.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 39.6 g, Cholesterol 20.3 mg, Fat 14.3 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 5.7 g, Sodium 67.1 mg, Sugar 26.7 g

MOM'S PEACH CRISP

Mom's Peach Crisp image

My mom and I would often make this yummy and easy peach crisp using her home-canned peaches when I was little.

Provided by Stephanie

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Time 45m

Yield 8

Number Of Ingredients 7

Ingredients

4 cups sliced fresh peaches
½ cup all-purpose flour
½ cup brown sugar
½ cup cold butter
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup rolled oats

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Arrange peaches evenly in an 8x8-inch baking dish.
Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
Bake in the preheated oven until topping is lightly browned, about 30 minutes.

Nutrition Facts : Calories 237.6 calories, Carbohydrate 30.5 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 161.6 mg, Sugar 17.4 g

PEACH CHARLOTTE

Peach Charlotte image

No bake. Cooking time is refrigerating time. My father loves peaches, so when we have get togethers I usually make a peach dessert. Taken from Family Circle 2003. Sounds like alot of instructions, but it is very easy and pretty.

Provided by Curlee

Categories Dessert

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup sugar
2 tablespoons cornstarch
1 1/4 cups milk
3 large egg yolks
1/2 teaspoon almond extract
1.5 (3 ounce) packages ladyfingers, each split in half (the soft type)
2 (15 ounce) cans peach halves in juice, drained, patted dry
3 tablespoons peach schnapps
1 (1/4 ounce) package unflavored gelatin
1 1/2 cups heavy cream
1/4 cup sugar
1 1/2 teaspoons vanilla extract

Steps:

Filling:.
In saucepan, stir sugar and cornstarch. Gradually whisk in milk. Heat over medium-high heat, slowly stirring, until mixture comes to boiling, 3 minutes; boil until very thick, 1 minute.
In bowl, lightly beat yolks. Stir 1/3 cup of hot milk mixture into yolks. Stir yolk mixture into milk mixture in pan; cook over medium-low heat, stirring, until instant-read thermometer registers 160, about 4 minutes.
Scrape into bowl. Stir in almond extract. Place plastic wrap directly on surface; let cool. Refrigerate until very thick, 45 minute.
Charlotte:.
Line bottom of 9in springform pan with foil. Coat foil and sides of pan with cooking spray. Stand landyfinger halves upright around side of pan. Line bottom with halves, tearing into pieces to fit.
Thinly slice 2 peach halves for garnish and reserve. Place remaining halves, cut side down, in bottom of pan on top of fingers. Spoon filling over peaches.
Pour schnapps into small saucepan. Sprinkle gelatin over top. Let stand 5 minutes to soften. Gently heat over low heat until gelatin dissolves completely. Let cool.
In large bowl, beat the cream until foamy. Gradually beat in sugar until very soft peaks form. Beat in vanilla and gelatin mixture and continue to beat until stiff peaks form.
Spoon whipped cream over filling in pan. Arange reserved peach slices around edge. Cover and refrigerate for 4 hours or overnight.