Peach Brickle Crunch Recipes

EASY BUTTER BRICKLE PEACH CRISP

Steps:

• Grease and sugar an 8x2-inch microwave-safe baking dish.
• Empty peaches and syrup into the dish.
• Microwave butter in a 2-qt. microwave-safe bowl for 60 to 70 seconds on High, or until melted.
• Blend in the dry cake mix until crumbly.
• Sprinkle over peaches.
• Then sprinkle with brown sugar.
• Shield corners with foil.
• Microwave, uncovered, for 6 minutes at Medium (50%).
• Rotate dish.
• Microwave for 5 minutes at High.
• Remove foil shielding.
• Microwave again for 4-5 minutes at High.
• Cool 2- 3 hours to set.

PEACH BRICKLE CRUNCH

Steps:

• 1. Lightly spray a 13x9" baking pan with nonstick cooking spray. Pour the peaches into the prepared pan.
• 2. In a medium bowl, combine the cake mix and toffee bits.
• 3. Spoon over the peaches. Drizzle the melted butter over the cake mix mixture.
• 4. Break or chop the frozen candy bars into small pieces. Sprinkle over the cake mix mixture in the pan.
• 5. Bake in a preheated 350º oven until set, about 1 hour, covering with aluminum foil partway through baking if the surface is getting too brown. Spoon the mixture into dessert dishes. Top with the ice cream. Sprinkle with toffee bits. Serve hot or at room temperature.

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.

PEACH BUCKLE

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet, 9-inch square baking pan, or 2-quart shallow baking dish. In a large bowl, cream butter and 3/4 cup sugar with an electric mixer until fluffy. Add eggs, one at a time, and vanilla; beat to combine.
• In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Fold in peaches.
• Spread batter in prepared skillet. In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and almonds. Sprinkle mixture over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving.

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.

MARTHA'S PEACH BUCKLE

Steps:

• Preheat oven to 350 degrees.
• Melt butter in a 10-inch cast-iron skillet, preferably enameled, over medium heat.
• Meanwhile, place peaches in a large bowl and sprinkle with 2 tablespoons granulated sugar.
• In another large bowl, whisk together flour, baking powder, and salt. Add remaining 1 cup granulated sugar, milk, and vanilla; whisk until well combined. Whisk in melted butter. Pour mixture into skillet and top with peaches. Sprinkle with sanding sugar.
• Bake until top is golden brown and a tester inserted in center comes out clean, 50 to 55 minutes. Serve warm or at room temperature with whipped cream, creme fraiche, or ice cream, if desired.