Peach And Pineapple Dessert Recipes

PEACH PINEAPPLE CRUMBLE RECIPE - (3.9/5)

Steps:

• Preheat the oven to 350F. Toss together the diced fruit in an 8" square baking dish. In a small dish, whisk together 3 tablespoons sugar, cornstarch, and 1/4 cup flour. Toss that mixture along with the 3 tablespoons reserved pineapple juice with the diced fruit. In a medium bowl, whisk together the remaining 1/4 cup flour, baking powder, salt, and brown sugar. Add the cold butter cubes and use a fork or pastry cutter to break the cold butter into the flour mixture. Add the oatmeal and toss together. Pour the oatmeal mixture over the prepared fruit. Place in the oven and bake 30 to 35 minutes, or until juices from the fruit bubble up around the sides of the pan. Remove the crumble from the oven and let cool 15 minutes before serving

PEACH PINEAPPLE COBBLER

Steps:

• Preheat oven to 350. Place margarine or butter in pan and place pan in oven to melt margarine while you prepare the batter.
• Stir batter ingredients together until well-blended. Batter will be very thin.
• Remove pan from oven. Pour fruit with juice/syrup over margarine and stir together.
• Pour batter over fruit mixture, distributing evenly.
• Bake at 350 for 1 hour or until crust is golden brown. Sprinkle with sugar if desired.

PEACHY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Remove from oven; sprinkle brown sugar evenly over butter. Place peach halves on paper towels to absorb liquid; pat dry. Place maraschino cherry in center of each peach half; place cut side down on brown sugar (cherries will be on bottom). Spoon pineapple around peaches.
• Add enough water to reserved pineapple juice to measure 3/4 cup. In large bowl, beat cake mix, juice mixture, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over peaches and pineapple; spread as evenly as possible.
• Bake 45 to 53 minutes or until toothpick inserted in center of cake comes out clean and top is deep golden brown. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn pan and plate over. Leave pan over cake 1 minute so topping can drizzle over cake. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

PINEAPPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread well-drained pineapple into a 9x9 inch square baking pan.
• In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
• Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.

PEACH AND PINEAPPLE DESSERT

Steps:

• 1. preheat oven to 350 degrees
• 2. lightly grease a 13x9 baking dish add pineapple with juice and spread across bottom of pan, layer frozen peaches on top of pineapple, layer cake mix on top of peaches
• 3. sprinkle the brown sugar over the cake mix and drizzle butter over that. bake for 55 minutes. refridgerate after cooled