SNAPPY INDIVIDUAL PEACH CRISPS
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
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
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
Categories Fruit Dessert Bake Peach Pecan Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
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
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
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
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
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
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
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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