Peach Crisp Cookie Mix Recipes
PEACH DROP COOKIES
Peach Drop Cookies are a wonderfully delicious way to take advantage of fresh peaches. They taste like little bites of peach cobbler!
Provided by Jennifer McHenry
Categories cookies
Time 33m
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Line baking sheets with silicone liners or parchment paper.
- Whisk together the flour, salt, and baking soda. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well.
- Reduce mixer speed to low. Add the flour mixture, mixing just until combined.
- Add the peaches and preserves, mixing just until combined.
- Drop the dough by tablespoonfuls onto the prepared pans, leaving about 2 inches between cookies.
- Combine the sanding sugar and cinnamon. Sprinkle each cookie with about 1/8 teaspoon of the cinnamon-sugar.
- Bake the cookies 11 to 13 minutes, or until golden brown and just set. (Refrigerate the dough between baking batches.)
- Cool on the pans for 5 minutes. Then, carefully transfer the cookies to wire racks to cool completely.
Nutrition Facts : Calories 78 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 59 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
NUTTY PEACH CRISP
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
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.
EASY PEACH CRISP I
Fastest one pan, oven baked dessert I have ever made! Kids and adults alike will eat this cold or hot - just give 'em a spoon! (Or perhaps a scoop of vanilla ice cream on top too!). White cake mix can be used in place of yellow.
Provided by MSMACK
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour canned peaches into a 9x13 inch baking pan; make sure juices cover peaches, if not add a small amount of water to just cover fruit. Mix peaches with 1/2 cup of the sugar and sprinkle cinnamon to taste into mixture.
- Sprinkle dry cake mix evenly over top of peach mixture. Poke holes into cake mix to allow juice through. Cut stick of margarine into small pats, placing randomly over the top. Sprinkle with the remaining 1/2 cup of sugar and a light dusting of cinnamon.
- Bake in preheated oven for 25 to 30 minutes, or until the juice mixture is bubbly and the top of the cake mix topping is crusty and golden brown.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 58.4 g, Cholesterol 0.9 mg, Fat 12.5 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 2.1 g, Sodium 373.4 mg, Sugar 42.4 g
PEACH COBBLER COOKIES
My sister brought me fresh peaches one year, and we decided to make these fruity cookies. They also make fantastic ice cream sandwiches-just put some vanilla ice cream between two cookies for a delicious summer treat! -Anna Miller, Churdan, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. Stir in peaches., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 74mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
MOM'S PEACH CRISP
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
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
PEACH CRISP
When you're craving a taste of summer, reach for this beyond-easy recipe. All it takes is 10 minutes of prep, a few basic ingredients and your choice of fresh, frozen, or canned peaches to make this sweet fruit crisp. Oatmeal cookie mix creates the perfect texture and adds just the right amount of nuttiness, balancing out the juiciness from the peaches and richness from the butter. We recommend serving this dish warm with a hearty scoop of vanilla ice cream or even a drizzle of caramel for a perfectly peachy dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 6
Number Of Ingredients 3
Steps:
- Heat oven to 375°F. In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
- In ungreased 8-inch square baking dish or 2-quart round casserole, place peaches. Sprinkle cookie mixture over peaches.
- Bake 25 to 30 minutes or until topping is golden brown. Serve warm or cool.
Nutrition Facts : Calories 650, Carbohydrate 113 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 5 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 77 g, TransFat 1/2 g
EASY PEACH CRISP WITH OATMEAL CRUMBLE
Celebrate the fuzzy peach! Bake this Easy Peach Crisp with Oatmeal Crumble. Sweet, juicy fresh peaches, a tangy bit of lemon juice, a grating of nutmeg and a buttery oatmeal topping. Pure bliss!
Provided by Pat Nyswonger
Categories Desserts
Time 1h15m
Number Of Ingredients 13
Steps:
- In a large bowl, add the sliced peaches, sugar, tapioca, lemon zest, lemon juice and almond extract. Toss to combine and let stand for 15 minutes to soften the tapioca. (See Notes on peeling the peaches)
- Preheat the oven to 350°F and butter a 3-quart ovenproof baking dish. Set a wire rack in a baking sheet and reserve. (See Notes)
- In another bowl, add the oats, flour, brown sugar, salt, nutmeg and nuts. Combine thoroughly.
- Using 2 forks or a pastry blender, incorporate the butter into the dry ingredients to a crumbly consistency. Set aside.
- Add the peaches to the prepared baking dish, sprinkle the topping evenly over the top of the peaches. Set the dish on the wire rack and transfer to the lower third of the preheated oven. Bake for 40-45 minutes or until the topping is lightly browned and the juices begin to bubble at the edges.
- Remove from the oven and allow to cool for 15 minutes. Serve with vanilla ice cream.
Nutrition Facts : Calories 501 calories, Carbohydrate 78 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 21 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 252 milligrams sodium, Sugar 55 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
PEACH CRISP (COOKIE MIX)
From Betty Crocker. Feel free to experiment with other fruit or fruit combos (I used peaches & blackberries my first time making this). In place of the canned peaches you can also use 5 cups frozen peaches (or other fruit), thawed and drained. There is a lot of crumble topping on this crisp so you may wish to use a larger pan (11x7 perhaps) and a bit more fruit, but I liked it this way :)
Provided by flower7
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 375°F.
- In a large bowl, place cookie mix. Cut in butter, using a pastry blender or fork, until the mixture looks like coarse crumbs.
- In an ungreased 8-inch square baking dish, spread fruit in an even layer. Sprinkle cookie mixture over peaches and spread evenly.
- Bake 30-40 minutes or until topping is golden brown. Let cool at least 10 minutes. Serve warm or cool.
Nutrition Facts : Calories 645.3, Fat 32.1, SaturatedFat 13.7, Cholesterol 40.7, Sodium 526.9, Carbohydrate 86.8, Fiber 4.9, Sugar 27.3, Protein 8.5
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