Peachy Pecan Crunch Recipes

PEACH-PECAN CRISP

Steps:

• Preheat the oven to 375 ̊. 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. 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. Serve with ice cream.

CRUNCHY PECAN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine butter, brown sugar, and sugar in a bowl and cream with an electric mixer until light and fluffy, about 5 minutes. Add in eggs one at a time, beating well after each addition. Add vanilla extract and pecan oil and beat until well combined.
• Combine flour, baking powder, and salt in a separate bowl. Add the flour mixture to the bowl in 3 additions. Stir in pecans. Use a small cookie scoop to drop portions of dough 3 inches apart on the prepared baking sheet. These cookies spread.
• Bake in the preheated oven for 15 minutes. Increase heat to 375 degrees F (190 degrees C) and bake until edges turn golden, about 5 minutes more. Let cool on the baking sheet for 5 minutes before removing to racks to cool completely.

FINO & BUTTER POACHED PEACHES WITH GINGER PECAN CRUNCH

Steps:

• Heat the oven to 200C/180C fan/gas 4. Line a baking sheet with baking parchment. To make the crunch, put the flour in a bowl with the ginger and a pinch of salt and rub in the butter until you have a breadcrumb consistency. Mix in the sugar, pecans and pumpkin seeds. Throw in a splash of water and clump some of the mixture together using your fingers (this will make lovely crispy chunks). Tip the mix onto the baking sheet and bake for 15-20 mins until golden and crunchy. Remove from the oven, allow to cool slightly, then break it up. You can do this stage a few hours ahead of time.
• Slice the peaches in half and remove (but keep) the stones. Slice open the vanilla pod and put the seeds in a pan with the sherry, butter, maple syrup and peach stones (they add a lovely almond note), along with the vanilla pods. Gently heat up, stirring, until the butter has melted and the mixture is gently simmering. Add the peach halves and poach for 20-30 mins until tender. Serve the peaches in little bowls with a splash of the poaching liquor, a dollop of natural yogurt and some of the crunch on top.

NUTTY PEACH CRISP

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.

MOM'S PEACH CRISP

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.

PECAN CRUNCH CREAM CHEESE POUNDCAKE

Steps:

• Set an oven rack in the middle of the oven and heat the oven to 350 degrees. Grease a 9-by-5-inch loaf pan with butter and line with two pieces of crisscrossed parchment: Lay the first sheet in the pan, butter it lightly, then lay the other sheet across. Both pieces should extend a few inches above the edges of the pan, making a sling that you'll use to lift the cake out.
• Make the pecan crunch, if desired: Break the crackers into a few pieces and add to the bowl of a food processor. Add the nuts and sugar. Process until you have fine crumbs. Add the melted butter and pulse it in until evenly incorporated.
• Spoon about half of the crunch mixture into the prepared pan and press it evenly across the bottom. Press the remaining mixture against the sides, stopping about 1 inch from the top of the pan: Begin by tilting the pan to one side and use a bench scraper or the flat side of a metal spatula to lift, spread and press the coating against the side of the pan. Without tilting the pan, repeat with the remaining three sides. Use the back of a small spoon to even the coating on the sides and against the corners of the pan. Cover with plastic wrap and refrigerate for at least 30 minutes, up to 3 days.
• Make the batter: In a medium bowl, whisk the egg yolks with 2 tablespoons sour cream and the vanilla, just until lightly combined.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, baking soda and salt on low speed for 30 seconds.
• Add the butter, cream cheese and the remaining 6 tablespoons sour cream. Mix on low speed until the flour mixture is moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl.
• Starting on medium-low speed, gradually pour the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition. Scrape down the sides of the bowl after each addition.
• Gently spoon the batter into the crunch coating-lined pan and smooth the surface. Bake for 50 to 60 minutes, or until a tester inserted into the center comes out clean.
• Let the cake cool on a wire rack for 20 minutes. Use a small knife to dislodge the crunch coating at the corners and lift the cake out, using the parchment paper "sling."
• Let cool completely before gently removing the parchment and transferring to a serving plate or cutting board. (Or, wrap well and store at room temperature for 3 days or in the refrigerator for 5 days.) To serve, use a serrated knife to cut into 1/2-inch-thick slices.

FRESH PEACH GRATIN WITH PECAN CRUNCH TOPPING

Steps:

• Butter a 9-inch pie plate. In a bowl combine peaches, lemon juice, sugar and cornstarch. Pour into pie plate.
• In a separate bowl combine flour and sugar. Rub in cold butter until mixture resembles a coarse meal. Add pecans and toss together. Sprinkle pecan mixture over peaches and bake until peaches are tender and topping is bubbly and golden, about 30 to 40 minutes.

PECAN BUTTER CRUNCH

Steps:

• Cook sugar, syrup and water until mixture thickens and bubbles (about 230 degrees). Add butter and pecans. Stir continuously and continue cooking until nuts begin to brown or start popping (290 degrees). Remove from heat. Add vanilla and soda and stir thoroughly. Pour quickly in several pieces on large buttered surface. Do not spread with knife or spoon. Allow to cool slightly. Stretch and pull with hands until very thin. (The thinner it is stretched, the more brittle it will be.) When cooled and hardened, break into small pieces. Store in airtight container.

PEACH CRUNCH

Steps:

• Preheat oven to 350 degrees.
• Butter a 9x13 pan all over
• Drain pineapple thoroughly. Pressing as much juice out as you can.
• Melt the sticks of butter.
• Cut peach slices into thirds to better fit in pan.
• Press pineapple in pan giving a thin layer on bottom.
• Add peaches on top.
• Sprinkle the 3/4 cup sugar over peaches.
• Add yellow cake mix unprepared.
• Pour melted butter on top.
• Sprinkle 1/4 cup sugar.
• Bake for 30-60 mins depending on oven. Checking every ten minutes starting at 30.

PEACHY PECAN DESSERT

Steps:

• 1. Chill small mixing bowl.2. Reserve 1/4 crumbs for topping. In small bowl toss together remaining 1 3/4 cups crumbs and margarine or butter. Press onto bottom of 12 x 7 1/2 x 1 3/4-inch baking dish. Refrigerate while preparing filling.3. In large mixing bowl beat cream cheese and 1/3 cup sugar on medium speed of electric mixer until fluffy. Gradually add milk, beating until combined. Fold in pecans. Carefully spread over crumb mixture. Spoon pie filling over cream cheese layer. Refrigerate at least 2 hours.4. In chilled bowl beat cream and 2 tablespoons sugar on medium speed of electric mixer until stiff peaks form. Spread over pie filling. Sprinkle with reserved crumbs.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.**NOTE: Substitute 2 cups frozen non-dairy whipped topping, thawed, for the whipping cream and 2 tablespoons sugar, if desired.

BLUEBERRY AND PECAN CRUNCH PIE

Steps:

• Preheat oven to 375. Line pie tin with crust. Sprinkle cake crumb into pie crust.
• In small bowl, combine sugar, cornstarch, ginger root, cinnamon, and nutmeg. Mix well; set aside.
• In a large bowl, combine blueberries, juice, and zest (go light on zest). Mix gently and fold into sugar mixture. Pour into shell. Set pan on baking sheet. Bake at 375 for 15 minutes.
• While pie is baking, combine first five topping ingredients. Cut in butter until mixture resembles small peas. After pie has baked 15 minutes, sprinkle topping on hot pie. Reduce oven to 350 and continue baking for 60 minutes. If topping over browns, cover loosely. Cool 6 to 8 hours.