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.

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.

PEACH CRUMBLE

Steps:

• Preheat oven to 375 degrees. Make the filling: Combine peaches, granulated sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish.
• Make the topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling.
• Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.

PEACH CRUMB BARS

Steps:

• Preheat oven to 375°. Whisk flour, 1 cup sugar, baking powder, salt and cinnamon; cut in shortening until crumbly. In another bowl, whisk egg and vanilla until blended; add to flour mixture, stirring with a fork until crumbly., Reserve 2-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan., Toss peaches with almond extract. In another bowl, mix cornstarch and remaining sugar; add to peaches and toss to coat. Spread over crust; sprinkle with reserved topping., Bake until lightly browned and filling is bubbly, 40-45 minutes. Cool completely in pan on a wire rack. Cut into bars.

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.

PEACH CRUMBLE DESSERT

Steps:

• Preheat oven to 375°. Place peaches in a greased shallow 2-1/2-qt. Dutch oven, cast-iron pan or 2-1/2-qt. ovenproof baking dish. In a small bowl, combine brown sugar, flour, lemon juice, zest and cinnamon; sprinkle over the peaches. , Combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping. , Bake 35-40 minutes. If desired, serve with ice cream.

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.