Nutty Peach Crisp Recipes

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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

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

NUTTY PEACH CRISP



Nutty Peach Crisp image

A co-worker brought this easy, delicious dessert to work, and I couldn't resist asking for the recipe. A moist bottom layer made with canned peaches and a boxed cake mix is covered with a lovely golden topping of coconut and pecans. It tastes wonderful served warm with ice cream. -Nancy Carpenter Sidney, Montana

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-15 servings.

Number Of Ingredients 5

1 can (29 ounces) sliced peaches, undrained
1 package yellow or butter pecan cake mix (regular size)
1/2 cup butter, melted
1 cup sweetened shredded coconut
1 cup chopped pecans

Steps:

  • Arrange peaches in an ungreased 13-in. x 9-in. baking dish. Sprinkle dry cake mix over top. Drizzle with butter; sprinkle with coconut and pecans. , Bake, uncovered, at 325° for 55-60 minutes or until golden brown. Let stand for 15 minutes. Serve warm or cold.

Nutrition Facts : Calories 327 calories, Fat 17g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 299mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.

NUTTY PEACH CRISP



Nutty Peach Crisp image

This recipe was shared by a friend who was known for her luscious desserts. Although the recipe calls for canned peaches, I prefer to use fresh when they are in season. This is divine served warm with a little vanilla ice cream!

Provided by Beth Carr

Categories     Fruit Desserts

Time 1h20m

Number Of Ingredients 6

29 ounce can(s) peaches with juice or 5-6 large fresh peaches, peeled and sliced plus 1/2 cup peach nectar
1/2 tsp almond extract
1 box butter pecan cake mix
1/2 c butter, melted
1 c coconut, flaked
1 c pecans, in pieces

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Peel and slice peaches, if using fresh. Add peach nectar and almond extract.
  • 3. Layer peaches (in juice and extract), cake mix, melted butter, coconut, and pecans in an ungreased 9" x 13" pan.
  • 4. Bake for 55 to 60 minutes until topping is golden brown. Let stand at least 15 minutes before serving.

NUTTY PEACH CRISP



Nutty Peach Crisp image

This recipe came off a box of Betty Crocker Butter Pecan Cake mix. It doesn't get any easier than this.

Provided by Luby Luby Luby

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5

1 (29 ounce) can sliced peaches, undrained
1 package betty crocker butter pecan cake mix (dry)
1/2 cup butter, melted
1 cup flaked coconut
1 cup chopped pecans

Steps:

  • Preheat oven to 325 degrees.
  • Pour peaches and juice in ungreased 9x13 pan.
  • Sprinkle with dry cake mix.
  • Drizzle melted butter over cake mix.
  • Sprinkle with coconut.
  • Sprinkle with chopped pecans.
  • Bake for 55-60 minutes or until top is golden brown.
  • Let stand at least 15 minutes before serving.
  • Serve warm or cool.
  • May top with ice cream or whipped cream, if desired.

PEACH CRISP WITH OATMEAL-WALNUT TOPPING



Peach Crisp with Oatmeal-Walnut Topping image

I love fruit crisps. I created this recipe after picking a half-bushel of peaches with my family at a local orchard. The topping can be used on various other fruits as well. I served this with a scoop of vanilla ice cream. Enjoy!

Provided by TastesLikeChicken

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 55m

Yield 6

Number Of Ingredients 8

5 cups sliced fresh peaches
2 tablespoons instant tapioca
¼ teaspoon almond extract
½ cup packed brown sugar, divided
1 ¾ cups all-purpose flour
½ cup old-fashioned rolled oats
⅓ cup chopped walnuts
6 tablespoons unsalted butter, melted and cooled

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine peaches, tapioca, almond extract, and 1/4 cup brown sugar in a bowl. Set mixture aside until tapioca pearls have softened, about 15 minutes. Whisk remaining 1/4 cup of brown sugar and flour in a separate bowl.
  • Process rolled oats with walnuts in a food processor, pulsing a few times to grind to coarse crumbs; stir walnuts and oats into flour mixture. Drizzle topping mixture with melted butter and stir with a fork to create large crumbs of topping. Pour peaches and their juice into an 8x8-inch baking dish; spread crumb topping atop peaches in an even layer.
  • Bake in the preheated oven until topping is golden brown and the peaches are bubbling, 35 to 40 minutes. Serve slightly warm.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 60.9 g, Cholesterol 30.5 mg, Fat 16.6 g, Fiber 2.1 g, Protein 5.8 g, SaturatedFat 7.8 g, Sodium 12.2 mg, Sugar 24.6 g

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