Snappy Individual Peach Crisps Recipes

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SNAPPY INDIVIDUAL PEACH CRISPS



Snappy Individual Peach Crisps image

Crushed gingersnaps spice up the warm sweet peaches in this down-home dessert from our Test Kitchen. It's so yummy you won't think you're eating light!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 servings.

Number Of Ingredients 9

2 teaspoons cornstarch
3 teaspoons sugar, divided
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped
1/4 cup crushed gingersnap cookies (about 4 cookies)
1/4 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

  • In a bowl, combine the cornstarch, 2 teaspoons sugar, lemon juice, salt, nutmeg and peaches. Set aside for 30 minutes. Divide peaches between two 10-oz. baking dishes. In a bowl, combine cookie crumbs, cinnamon and remaining sugar. Cut in butter until crumbly. Sprinkle over peaches. Bake, uncovered, at 350° for 20-30 minutes or until peaches are tender.

Nutrition Facts : Calories 219 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 291mg sodium, Carbohydrate 39g carbohydrate, Fiber 4g fiber), Protein 2g protein.

INDIVIDUAL PEACH CRISPS



Individual Peach Crisps image

Provided by Justin McChesney-Wachs

Categories     Dessert

Time 1h

Number Of Ingredients 10

3 large peaches (, pealed and sliced, about 12 oz)
2 tablespoons brown sugar
1/2 teaspoons vanilla extract
1/4 teaspoons cinnamon
1/2 cup flour
1/4 cup rolled oats
1/4 cup brown sugar, plus more for peaches
1/4 teaspoons cinnamon
pinch of salt
1/4 cup unsalted butter (2 oz), melted

Steps:

  • Pre-heat oven to 350 degrees.
  • Make the crumble topping by combining the flour, oats, brown sugar, cinnamon and a pinch of salt and in a medium bowl, mixing with a with a fork to combine.
  • Pour in the melted butter and stir with a fork to combine with the dry ingredients, being sure not to over mix so you maintain large clumps of crumble.
  • In a separate bowl, mix the sliced peaches with the brown sugar, vanilla extract and cinnamon.
  • Distribute the peaches into individual 1/2 cup ramekins.
  • Add crumble on top.
  • Bake for 40 to 50 minutes, or until golden.
  • Let cool and serve with whipped cream or vanilla ice cream.

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.

SNAPPY INDIVIDUAL PEACH CRISPS



Snappy Individual Peach Crisps image

Crushed gingersnaps spice up the warm sweet peaches in this down-home dessert from our Test Kitchen. It's so yummy you won't think you're eating light!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 servings.

Number Of Ingredients 9

2 teaspoons cornstarch
3 teaspoons sugar, divided
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped
1/4 cup crushed gingersnap cookies (about 4 cookies)
1/4 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

  • In a bowl, combine the cornstarch, 2 teaspoons sugar, lemon juice, salt, nutmeg and peaches. Set aside for 30 minutes. Divide peaches between two 10-oz. baking dishes. In a bowl, combine cookie crumbs, cinnamon and remaining sugar. Cut in butter until crumbly. Sprinkle over peaches. Bake, uncovered, at 350° for 20-30 minutes or until peaches are tender.

Nutrition Facts : Calories 219 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 291mg sodium, Carbohydrate 39g carbohydrate, Fiber 4g fiber), Protein 2g protein.

SNAPPY INDIVIDUAL PEACH CRISPS



Snappy Individual Peach Crisps image

Crushed gingersnaps spice up the warm sweet peaches in this down-home dessert from our Test Kitchen. It's so yummy you won't think you're eating light!

Provided by Allrecipes Member

Time 30m

Yield 2

Number Of Ingredients 9

2 teaspoons cornstarch
3 teaspoons sugar, divided
1 teaspoon lemon juice
⅛ teaspoon salt
⅛ teaspoon ground nutmeg
2 cups fresh or frozen sliced peeled peaches, thawed
¼ cup crushed gingersnap cookies
¼ teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

  • In a bowl, combine the cornstarch, 2 teaspoons sugar, lemon juice, salt, nutmeg and peaches. Set aside for 30 minutes. Divide peaches between two 10-oz. baking dishes. In a bowl, combine cookie crumbs, cinnamon and remaining sugar. Cut in butter until crumbly. Sprinkle over peaches. Bake, uncovered, at 350 degrees F for 20-30 minutes or until peaches are tender.

Nutrition Facts : Calories 186.9 calories, Carbohydrate 27.8 g, Cholesterol 15.3 mg, Fat 8.3 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 4.3 g, Sodium 223.3 mg, Sugar 19.5 g

SNAPPY INDIVIDUAL PEACH CRISPS



Snappy Individual Peach Crisps image

Crushed gingersnaps spice up the warm sweet peaches in this down-home dessert from our Test Kitchen. It's so yummy you won't think you're eating light!

Provided by Allrecipes Member

Time 30m

Yield 2

Number Of Ingredients 9

2 teaspoons cornstarch
3 teaspoons sugar, divided
1 teaspoon lemon juice
⅛ teaspoon salt
⅛ teaspoon ground nutmeg
2 cups fresh or frozen sliced peeled peaches, thawed
¼ cup crushed gingersnap cookies
¼ teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

  • In a bowl, combine the cornstarch, 2 teaspoons sugar, lemon juice, salt, nutmeg and peaches. Set aside for 30 minutes. Divide peaches between two 10-oz. baking dishes. In a bowl, combine cookie crumbs, cinnamon and remaining sugar. Cut in butter until crumbly. Sprinkle over peaches. Bake, uncovered, at 350 degrees F for 20-30 minutes or until peaches are tender.

Nutrition Facts : Calories 186.9 calories, Carbohydrate 27.8 g, Cholesterol 15.3 mg, Fat 8.3 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 4.3 g, Sodium 223.3 mg, Sugar 19.5 g

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