Georgia Peach Melba Crisp Recipes

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PEACH MELBA CRISP



Peach Melba Crisp image

A new twist on the well known peach-raspberry dessert Peach Melba. It's preferable to use the seedless type raspberry jam in making this. I like it best after it sits in the fridge a few hours, allowing the sauce to thicken.

Provided by echo echo

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs large peaches, peeled and sliced
2 teaspoons lemon juice
1 cup raspberries
1 tablespoon sugar
1 tablespoon cornstarch
nonstick cooking spray
3 tablespoons raspberry jam, melted
1/2 cup flour
1/4 cup sugar
1/4 cup brown sugar
3 tablespoons chilled butter, cut into small pieces
vanilla ice cream or vanilla frozen yogurt (optional)

Steps:

  • Toss the peaches with the lemon juice.
  • Combine the peaches with the raspberries, sugar and cornstarch in a large bowl.
  • Toss gently and spoon into an 8-inch square baking dish coated with spray.
  • Drizzle the jam evenly over the top.
  • Combine the flour and sugars in a bowl and cut in the butter until it resembles coarse meal; sprinkle over the top of the jam& fruit.
  • Bake at 375°F 45 minutes.
  • Serve warm or cold.
  • Top each serving with a scoop of ice cream.

PEACH MELBA PIE WITH BUTTERMILK CARAMEL



Peach Melba Pie with Buttermilk Caramel image

Provided by Trisha Yearwood

Categories     dessert

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 20

1 1/4 cups all-purpose flour, plus more for rolling the dough
1 tablespoon sugar
1/4 teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into pieces
2 teaspoons apple cider vinegar
5 to 6 tablespoons ice water
2 tablespoons unsalted butter
1/4 cup peach preserves
1/2 cup sugar, plus more for sprinkling
2 tablespoons brandy
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 1/2 pounds peaches, cut into 1/2-inch slices
1 cup fresh raspberries
3 tablespoons cornstarch
1 large egg, beaten
3/4 cup good-quality jarred caramel sauce
1/4 cup buttermilk
1/2 teaspoon flaky sea salt, plus more for garnish, if desired

Steps:

  • For the crust: Pulse the flour, sugar and kosher salt in a food processor to combine. Scatter in the butter pieces and pulse until the butter is the size of small peas. Sprinkle with the vinegar and 5 tablespoons of the water. Pulse until the dough just begins to come together. (If the dough is still floury and crumbly, add the last tablespoon of water and pulse again.) Dump the dough on the counter and press into a disc with your hands. Wrap in plastic wrap and chill for 30 minutes.
  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • For the filling: Melt the butter in a 10-inch cast-iron skillet over medium heat. Once the butter is melted, add the preserves and stir until smooth, then simmer until syrupy, about 1 minute. Remove from the heat and stir in the sugar, brandy, lemon juice, ginger and nutmeg. Add the peaches and raspberries, then sprinkle with the cornstarch and toss to coat the fruit in the cornstarch.
  • Roll the dough on a floured counter to a circle about an inch or so wider than the top of the skillet. Trim the dough to clean up the edges, then lay the dough over the top of the skillet, tucking the edges inside. Cut 3 small slits in the top of the dough to let steam escape. Brush the dough with the beaten egg and sprinkle with sugar.
  • Place the skillet on the lined baking sheet to catch any drips. Bake until the filling is bubbling and the crust is crisp and deep golden brown, 45 to 50 minutes. Let cool at least 30 minutes before serving.
  • For the sauce: Put the caramel sauce in a small saucepan and heat over medium-low heat until it starts to simmer, then whisk in the buttermilk and flaky salt. Return to a simmer and simmer until smooth, about 1 minute. Let cool before serving.
  • To serve, scoop the pie into serving dishes and drizzle with the sauce. Sprinkle with additional flaky salt, if desired.

GEORGIA PEACH MELBA CRISP



Georgia Peach Melba Crisp image

It is deliciosa. I got this recipe from a Splenda House Party that I had last year.

Provided by Marissa Greathouse-Caraballo

Categories     Fruit Desserts

Time 1h10m

Number Of Ingredients 13

16 oz frozen, sliced peaches, slightly drained
1 c fresh raspberries
1/4 c freshly squeezed orange juice
1 tsp pure vanilla extract
1 Tbsp all purpose flour
TOPPING
1/2 c all purpose flour
2/3 c old fashioned oats
1/4 c splenda no calorie sweetener, granulated
1 tsp ground cinnamon
1/4 tsp salt
1/4 c sliced almonds
1 1/4 c stick margarine, cubed

Steps:

  • 1. PREHEAT oven to 350 F. Lightly spray an 8 inch square baking dish with butter-flavored cooking spray. Set aside.
  • 2. PLACE all filling ingredients into a large bowl. Toss fruit gently. Transfer to prepared baking pan. In another bowl, place all topping ingredients except margarine. Stir to mix. With fingertips, squeeze margarine with flour mixture to form small, moist crumbs. Sprinkle topping evenly over fruit.
  • 3. BAKE crisp until fruit is tender and topping is golden brown, about 45-55 minutes.
  • 4. SERVE warm or at room temperature. Feel free to top with ice cream or whipped cream. Enjoy!!!

GEORGIA-ON-MY-MIND PEACH PECAN CRISP



Georgia-On-My-Mind Peach Pecan Crisp image

Make and share this Georgia-On-My-Mind Peach Pecan Crisp recipe from Food.com.

Provided by Winnipeg Mel

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

5 peaches, skinned and pitted and cut in wedges
nonstick cooking spray
1 -2 large apple, cored, peeled and cut in wedges
2 tablespoons apricot nectar
2 tablespoons orange juice
1/2 teaspoon vanilla
1/3 cup sugar
2 tablespoons all-purpose flour
1 pinch nutmeg, ground
1 pinch ginger
1/4 teaspoon cinnamon
1/3 cup pecans, finely chopped
2/3 cup rolled oats or 2/3 cup quick-cooking oats
2/3 cup all-purpose flour
1/2 cup dark brown sugar
8 -10 tablespoons unsalted butter, melted

Steps:

  • Servings: 6 Prepare fruit. Heat oven to 350 degrees.
  • Spray a 2- to 3-quart baking dish with nonstick cooking spray; set aside.
  • In a large bowl, toss peaches and apples with apricot nectar, orange juice, vanilla, sugar, flour, nutmeg, ginger and cinnamon.
  • Spoon into prepared baking dish.
  • Set aside.
  • Make a topping by combining pecans, oatmeal, flour and brown sugar.
  • Slowly drizzle in butter, tossing mixture with a fork to make a mealy topping.
  • Sprinkle mixture over fruit.
  • Bake until juices of fruit start to bubble, around 30-40 minutes.
  • Cool for about 15 minutes before serving.

Nutrition Facts : Calories 440.8, Fat 20.7, SaturatedFat 10.3, Cholesterol 40.7, Sodium 10.6, Carbohydrate 62.4, Fiber 4.1, Sugar 40.8, Protein 4.8

PEACH MELBA ALMOND CRISP



Peach Melba Almond Crisp image

Came up with this recipe by combining all of my favorite flavors: peach, raspberry and almond. I love a good apple crisp so I took my mom's apple crisp recipe and changed things up a bit. This combination is perfect because it's a tiny bit tart and the almond crumbles sweeten it up just enough.

Provided by Teressa Drenth

Categories     Other Desserts

Time 1h

Number Of Ingredients 12

FILLING
6 c fresh peaches, peeled and cut into 1" chunks
1 c fresh raspberries
1/2-3/4 c sugar, to taste
1 tsp cinnamon
1 Tbsp flour
CRUST
1/2 c almond paste
1/2 c salted butter, softened
1/2 c white sugar
1 c flour
1/2 tsp salt

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Combine peaches, sugar, cinnamon and flour. Fold in raspberries. Pour into 10 or 12 inch cast iron skillet.
  • 3. Heat fruit combination over medium heat for 10 minutes, stirring occasionally, until fruit and syrup are thickened. Remove from heat and cool for 10 minutes.
  • 4. In the mean time, combine all crust ingredients with a pastry cutter until pebble-like crumbs form.
  • 5. Once fruit has cooled for 10 minutes, evenly spread prepared crust over fruit.
  • 6. Bake 30 minutes or until crust begins to brown slightly. Scoop 6-8 servings into dessert bowls and serve warm, a la mode.

PEACH MELBA



Peach Melba image

It's simple to prepare a memorable dessert for just you and someone else. Straight from our Test Kitchen, this yummy classic features fresh peaches and a super delicious raspberry sauce for drizzling. Idea: An easy way to peel peaches is to lower them into boiling water and cook them for 2 minutes. Remove with a slotted spoon; cool slightly and remove skin with a knife. Poaching peaches in syrup is a great way to soften peaches that are not yet ripe.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 servings.

Number Of Ingredients 7

2 cups water
1/2 cup sugar
3 teaspoons lemon juice
1/4 teaspoon vanilla extract
1 medium peach, peeled and halved
2 tablespoons seedless raspberry jam
1/2 cup vanilla ice cream

Steps:

  • In a small saucepan, bring water and sugar to a boil. Stir in lemon juice and vanilla. Reduce heat to low. Place peach halves cut side up in pan; cook for 5-8 minutes or until tender. Remove from the heat. Cool peaches in syrup for 30 minutes. , Remove peaches with a slotted spoon and place cut side down in a shallow dish. Cover and refrigerate for 2-4 hours or until chilled., In a small microwave-safe bowl, heat raspberry jam for 20 seconds; stir until smooth. Place peach halves cut side up in dessert dishes. Top with ice cream; drizzle with jam.

Nutrition Facts : Calories 237 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 27mg sodium, Carbohydrate 52g carbohydrate (47g sugars, Fiber 1g fiber), Protein 2g protein.

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