Peach Melba Crisp Recipes

EASY PEACH MELBA DESSERT

Steps:

• Drain peaches, reserving syrup. Set aside two peaches and 1 tablespoon syrup (refrigerate remaining peaches and syrup for another use). , Place each sponge cake on a plate; drizzle with reserved syrup. Top with ice cream and a peach half. , In a small saucepan, heat jam until melted; drizzle over peaches. Top with nuts if desired. Serve immediately.

PEACH AND RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
• Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
• Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

PEACH MELBA

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.

PEACH MELBA

Steps:

• Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.
• Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.
• When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
• To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.
• To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.

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.

HOMEMADE PEACH CRUMB BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray.
• Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be!
• Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars.
• Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust.
• Sprinkle the remaining crumble over the peach filling.
• Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.

PEACH MELBA CRISP

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.

GEORGIA PEACH MELBA CRISP

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!!!

PEACH MELBA CRISP

Steps:

• make flour mixture in the blender mix other things, sprinkle flour mix on top, bake 375 for 45 mins