Snappy Individual Peach Crisps Recipes

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

Ingredients

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 Allrecipes Member

Time 30m

Yield 2

Number Of Ingredients 9

Ingredients

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

Ingredients

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

Ingredients

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

MOM'S PEACH CRISP

Mom's Peach Crisp image

My mom and I would often make this yummy and easy peach crisp using her home-canned peaches when I was little.

Provided by Stephanie

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Time 45m

Yield 8

Number Of Ingredients 7

Ingredients

4 cups sliced fresh peaches
½ cup all-purpose flour
½ cup brown sugar
½ cup cold butter
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup rolled oats

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.

Nutrition Facts : Calories 237.6 calories, Carbohydrate 30.5 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 161.6 mg, Sugar 17.4 g

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