Peach Toffee Crisp Recipes

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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.

PEACH-TOFFEE CRISP



Peach-Toffee Crisp image

Number Of Ingredients 7

5 medium peaches (2 pounds), peeled and sliced (5 cups) or 5 cups frozen (thawed) sliced peaches
2/3 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup Original Bisquick®
1/4 cup English toffee bits
1/4 cup firm margarine or butter
1 teaspoon ground cinnamon

Steps:

  • 1. Heat oven to 375°. Spread peaches in ungreased square pan, 8 x 8 x 2 inches.2. Mix remaining ingredients until crumbly sprinkle over peaches.3. Bake 35 to 40 minutes or until peaches are tender and topping is golden brown. Serve warm.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 400°.NUTRITION FACTS: 1 Serving: Calories 270 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 0mg Sodium 280mg Carbohydrate 45g (Dietary Fiber 3g) Protein 3g % DAILY VALUE: Vitamin A 16% Vitamin C 4% Calcium 6% Iron 6% DIET EXCHANGES: 1 Starch 2 Fruit 2 FatBETTY'S TIP: For awesome Apple-Toffee Crisp, substitute 5 cups sliced peeled all-purpose apples for the peaches.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

PEACH CRISP



Peach Crisp image

A hearty serving of this sweet and tart peach crisp is a mouthwatering way to end one of Mom's meals. With the comforting crust, fruit filling and crunchy topping, this dessert is as lovely as it is delicious.-Dianne Esposite, New Middletown, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 13

1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
FILLING:
2 cans (15-1/4 ounces each) sliced peaches
1 cup sugar
1/4 cup cornstarch
TOPPING:
1-1/2 cups old-fashioned oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
5 tablespoons cold butter, cubed

Steps:

  • Preheat oven to 350°. In a large bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake until lightly browned, about 15 minutes. , Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from the heat; stir in peaches. , Pour over crust. For topping, combine oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake until golden brown and bubbly, 25-30 minutes.

Nutrition Facts : Calories 596 calories, Fat 20g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 239mg sodium, Carbohydrate 101g carbohydrate (72g sugars, Fiber 3g fiber), Protein 4g protein.

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

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

TOFFEE-PEAR CRISP BREAD PUDDING



Toffee-Pear Crisp Bread Pudding image

My son loves pear crisp, but one night I was making bread pudding. He asked if I could make both. I compromised by combining two desserts into this one dish. It's absolutely fantastic! -Kurt Wait, Redwood City, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 13

1-3/4 cups 2% milk
1 cup butterscotch-caramel ice cream topping
1/4 cup butter, cubed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 large eggs
4 cups cubed day-old French bread
2 cups sliced peeled fresh pears (about 2 medium)
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup cold butter
1/3 cup English toffee bits

Steps:

  • Preheat oven to 350°. In a small saucepan, combine milk, caramel topping, butter, cinnamon and ginger. Cook and stir over medium-low heat until butter is melted. Remove from heat., Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture. Add bread; stir to coat. Let stand 10 minutes. Gently stir in pears; transfer to a greased 11x7-in. baking dish. Bake, uncovered, 20 minutes., Meanwhile, for topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in toffee bits; sprinkle over bread pudding. Bake, uncovered, 20-25 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 331 calories, Fat 14g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 260mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

EASY PEACH CRISP II



Easy Peach Crisp II image

My family actually calls this peach cobbler but the crispy shortbread-type crust makes it a crisp. Very good with ice cream or sprinkled with pecans before baking.

Provided by KATIGAR

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 45m

Yield 24

Number Of Ingredients 6

1 (29 ounce) can sliced peaches, drained
2 cups all-purpose flour
1 ½ cups white sugar
1 pinch salt
1 ½ teaspoons ground cinnamon
1 cup butter, chilled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Layer the peaches in a 9x13 inch baking pan. In a large bowl, mix the flour, sugar, salt and cinnamon. Slice the butter into chunks and mix it into the dry ingredients until it looks like pea size crumbs. Sprinkle crumbs over peaches.
  • Bake for 30 to 40 minutes in the preheated oven, until lightly golden.

Nutrition Facts : Calories 169.3 calories, Carbohydrate 24.5 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 4.9 g, Sodium 56.1 mg, Sugar 16 g

PEACH CRISP



Peach Crisp image

Juicy, ripe peaches star in this easy-to-make dessert, but you can also substitute other stone fruits like nectarines or plums -- or even combine several.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h10m

Number Of Ingredients 13

1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup canola oil
2 tablespoons water
1/3 cup coarsely chopped almonds
3 1/2 pounds ripe peaches (about 11 medium peaches)
1 tablespoon fresh lemon juice
2 tablespoons all-purpose flour
1/4 cup sugar
Vanilla ice cream, (optional)

Steps:

  • For the topping: Preheat the oven to 375 degrees with rack in the middle position. In a large bowl, whisk together flour, oats, sugar, cinnamon, and salt. Stir in oil and water until blended. Topping will look like clumpy wet sand. Stir in almonds and set aside.
  • For the filling: In a large saucepan of boiling water, working in batches, blanch peaches for 1 minute. Remove them with a slotted spoon and transfer to a bowl of cold water. When cool enough to handle, peel off skin. Halve, pit, and cut peaches into 1/2-inch wedges.
  • In a medium bowl, mix together peaches, lemon juice, flour, and sugar. Place filling in an 8-inch square baking pan. Sprinkle topping evenly over peaches. Bake until the topping turns a deep, golden brown and the filling is bubbling around the edges, 30 to 35 minutes. Serve warm or at room temperature with vanilla ice cream, if desired.

Nutrition Facts : Calories 364 g, Fat 13 g, Fiber 6 g, Protein 6 g

TOFFEE PEACH CRISP (CROCK POT)



Toffee Peach Crisp (Crock Pot) image

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

6 peaches, peeled and sliced
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/4 cup caramel ice cream topping
1 cup rolled oats
2/3 cup brown sugar
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup butter, melted
1 cup granola cereal
1/2 cup toffee pieces, crushed

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

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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