Peach Sugar Cookie Crumble Recipes

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PEACH COOKIES



Peach Cookies image

Peach Cookies, an impressive dessert for every occasion. Soft cookies sandwiched together with an apricot jam and cookie crumble filling, then dipped into coloured milk, and coated in granulated sugar to resemble peaches, my favourite childhood treat. They are ridiculously easy to make, and ready in about 40 minutes or so. Grab some before they disappear! These are seriously nice cookies that kids will adore.

Provided by Daniela Apostol

Categories     Dessert

Time 40m

Number Of Ingredients 12

3 eggs
125 g sugar
125 ml vegetable oil
425 g plain flour
1/2 tsp baking powder
1 tbsp vanilla extract
1 tbsp yellow food colouring
1 tbsp red food colouring
2 cups milk
1 cup granulated sugar (to sprinkle over)
1 cup peach/apricot jam (or any filling of your choice)
mint leaves to decorate (optional)

Steps:

  • Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
  • To make the dough, use a hand mixer or the kitchen aid to mix the eggs and sugar until foamy and pale yellow.
  • Add the oil, and mix well again.
  • Add the vanilla extract, baking powder and flour, and mix to form a dough. Add a bit more flour if the dough is still sticky.
  • Use your hands to shape small balls about the size of a walnut.
  • Line 2 baking trays with non-stick perchament paper, then arrange the balls onto it.
  • Bake for about 12-15 minutes until no longer soft, then remove from the oven and leave to cool a bit, before making a well in the middle of each cookie with a sharp knife.
  • Mix the scooped cookie crumbs with the jam, then fill each cookie, and sandwich two together to make a peach cookie.
  • In one cup of milk, add the yellow food colouring, and in the second the red one.
  • Dip each cookie into each bowl of milk, then toss into the granulated sugar.
  • Decorate with mint leaves, and leave to dry before serving.

Nutrition Facts : Calories 222 kcal, Carbohydrate 34 g, Protein 3 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 20 mg, Sugar 17 g, ServingSize 1 serving

PEACH SUGAR COOKIE CRUMBLE



Peach Sugar Cookie Crumble image

This sugar cookie crumble is like peach crisp with a sugar cookie topping. Since it uses canned peaches, you don't have to save this recipe just for peach season. It's delicious with ice cream. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

2 tablespoons butter
4 cans (15-1/4 ounces each) sliced peaches, drained
1-3/4 cups sugar, divided
3 teaspoons vanilla extract, divided
1 teaspoon crystallized ginger, finely chopped
1/2 teaspoon ground cinnamon
1 cup shortening
1/4 cup packed brown sugar
1 large egg, room temperature
1 teaspoon almond extract
2-1/2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon baking powder
Optional: Chopped pecans, coarse sugar and vanilla ice cream

Steps:

  • Preheat oven to 350°. Melt butter in a 12-in. cast-iron or other ovenproof skillet over medium heat. Add peaches, 3/4 cup sugar, 2 teaspoons vanilla, ginger and cinnamon. Cook and stir until peaches soften and begin to break down, about 10 minutes. Remove from the heat., In a large bowl, cream shortening, brown sugar and remaining 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg, almond extract and remaining 1 teaspoon vanilla. In another bowl, whisk flour, cornstarch, baking soda and baking powder; gradually beat into creamed mixture. Crumble dough over peach mixture. If desired, sprinkle with pecans and coarse sugar., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. If desired, serve with vanilla ice cream.

Nutrition Facts : Calories 480 calories, Fat 19g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 156mg sodium, Carbohydrate 73g carbohydrate (52g sugars, Fiber 2g fiber), Protein 3g protein.

PEACHES AND CREAM CHEESECAKE CRUMBLE



Peaches and Cream Cheesecake Crumble image

Fresh peaches (you can use frozen, too!), cream cheese and sugar cookie mix make this stellar new dessert oh-so-easy to make and even better to eat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 12

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, melted
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
6 fresh peaches, peeled, pitted and cut into 1/2-inch slices (about 6 cups)
1 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, stir together cookie mix and melted butter until crumbly. Set aside.
  • In small bowl, beat cream cheese, 1/4 cup of the sugar and the vanilla until smooth. Set aside.
  • In large bowl, toss peaches with remaining 1/4 cup sugar and the cinnamon. Distribute peaches evenly in baking dish. Spoon tablespoonfuls cream cheese mixture randomly over peaches. Sprinkle with cookie mixture.
  • Bake 30 to 35 minutes or until crumble topping is golden brown. Serve warm. Cover and refrigerate any remaining cobbler.

Nutrition Facts : Calories 370, Carbohydrate 51 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 35 g, TransFat 1/2 g

BROWN BUTTER PEACH CRUMBLE BARS



Brown Butter Peach Crumble Bars image

These delicious peach crumble cookie bars are even better topped with a scoop of ice cream.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 3h30m

Yield 12

Number Of Ingredients 9

1/2 cup butter
1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/3 cup plus 3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
3 cups frozen sliced peaches, thawed and drained, from two 10-oz bags, coarsely chopped
1/4 cup packed brown sugar
2 teaspoons lemon juice
1/2 cup powdered sugar
2 teaspoons water

Steps:

  • Heat oven to 350°F. Line 9-inch square pan with foil, allowing some to hang off edge; spray with cooking spray.
  • In 2-quart saucepan, heat butter over medium heat 2 1/2 to 3 minutes, stirring constantly, until butter begins to brown and smells nutty. Remove from heat; cool 5 minutes. Transfer to small microwavable bowl.
  • In large bowl, break up cookie dough. Stir in 1/3 cup of the flour, 1/4 teaspoon of the cinnamon and 1/4 cup of the browned butter. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Press 1 1/4 cups of the dough mixture evenly in bottom of pan to make crust. Bake about 20 minutes or until golden brown and center is set; cool 10 minutes.
  • Meanwhile, in same 2-quart saucepan, add peaches, remaining 3 tablespoons flour, remaining 1/4 teaspoon cinnamon, the brown sugar, lemon juice and 2 tablespoons of the browned butter. Stir until peaches are thoroughly coated. Cook over medium heat 1 to 2 minutes, stirring constantly, until thickened. Spread cooked peach mixture on top of baked cookie base.
  • Crumble remaining dough mixture on top of peach layer. Bake 32 to 35 minutes or until dough is set and light golden brown. Cool completely, about 2 hours.
  • In small microwavable bowl, heat remaining 1 tablespoon browned butter uncovered on High 10 to 15 seconds or until melted. Stir in powdered sugar and water. If necessary, microwave uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle on top of bars. Cut into 4 rows by 3 rows.

Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 190 mg, Sugar 12 g, TransFat 2 1/2 g

PEACH CRISP



Peach Crisp image

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

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1/2 cup cold butter
5 cups frozen sliced peaches, thawed and drained, or 1 can (29 oz) sliced peaches, drained

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

BROWN BUTTER SUGAR COOKIE PEACH COBBLER



Brown Butter Sugar Cookie Peach Cobbler image

It's a bold claim, but hear us out: We bet we can beat your grandma's classic peach cobbler. Our version adds extra depth of flavor with the help of browned butter (instant win) and if that's not enough to convince you, it's also got a sugar cookie crust. We repeat: sugar cookie crust.

Provided by Tablespoon Kitchens

Categories     Dessert

Time 1h15m

Yield 12

Number Of Ingredients 11

2 bags (12 oz each) frozen sliced peaches, thawed (about 5 cups)
2 tablespoons granulated sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
Juice of 1 medium lemon (3 tablespoons)
3 tablespoons butter, softened and cut into 1/2-inch cubes
1/2 cup butter
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 teaspoon ground cinnamon
1 egg
1 tablespoon coarse sparkling sugar

Steps:

  • Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. Scatter peach slices evenly in pan. Sprinkle granulated sugar, cornstarch, 1/2 teaspoon cinnamon and the lemon juice evenly over top; stir to combine. Top evenly with 3 tablespoons cubed butter.
  • In 1-quart saucepan, heat 1/2 cup butter over medium heat 8 to 10 minutes, stirring frequently, until light golden brown. Pour into large bowl. Stir cookie mix, 1/2 teaspoon cinnamon and the egg into browned butter with wooden spoon until soft dough forms. Spoon dough in tablespoons evenly over top of peach mixture; sprinkle with sparkling sugar.
  • Bake 30 to 35 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving.

Nutrition Facts : Calories 300, Carbohydrate 42 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 26 g, TransFat 0 g

COOKIE-CRUSTED PEACH COBBLER



Cookie-Crusted Peach Cobbler image

This recipe makes a very rich peach cobbler. The crust is very sweet and cookie-like. Serve warm with vanilla ice cream. Definitely not for those watching their weight!

Provided by Cindy Catudal Shank

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h5m

Yield 12

Number Of Ingredients 10

8 fresh peaches - peeled, pitted, and sliced
½ cup butter, cut into pieces
½ cup brown sugar
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs, lightly beaten
1 cup vegetable oil
1 teaspoon ground cinnamon

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Arrange the peaches in the prepared pan. Scatter the butter over the peaches, then sprinkle the brown sugar evenly on top. Set aside. Mix flour, white sugar, baking powder, and salt in a bowl. Stir the oil into the beaten eggs, then stir the egg mixture into the dry ingredients. Spoon the batter over the peaches, then sprinkle cinnamon on top.
  • Bake in the preheated oven until the crust is lightly browned, about 45 minutes.

Nutrition Facts : Calories 497.2 calories, Carbohydrate 62.6 g, Cholesterol 51.3 mg, Fat 26.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 8 g, Sodium 325.5 mg, Sugar 46.3 g

PEACH COBBLER WITH SUGAR COOKIE CRUST



Peach Cobbler With Sugar Cookie Crust image

While we were vacationing with friends in Duck, N.C. we bought a bushel of peaches. I was requested to make a cobbler with them, and I researched the internet for the perfect recipe to WOW everyone.I thought the boiling water in the dough was unique and decided to try this recipe that I adapted from All.Recipes.com turned out to be the hit of the vacation. I double the recipe and put in 9 x 13 pan.

Provided by Roxygirl in Colorado

Categories     Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

8 fresh peaches, peeled, pitted and sliced into thin wedges (I have only used fresh)
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch (I used flour)
1 cup all-purpose flour (I used self-rising and omitted the baking powder)
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
3 tablespoons white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
  • Toss to coat evenly, and pour into a 2 quart baking dish.
  • Bake in preheated oven for 10 minutes(I cooked filling on top of stove until thickened).
  • Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt.
  • Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
  • Stir in water until just combined.
  • Remove peaches from oven, and drop spoonfuls of topping over them.
  • Sprinkle entire cobbler with the sugar and cinnamon mixture.
  • I sprinkled only a little bit, since it was turning the top too brown for my taste.
  • Bake until topping is golden, about 30 minutes.

PEACH CRISP (COOKIE MIX)



Peach Crisp (Cookie Mix) image

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

1 (17 1/2 ounce) envelope oatmeal cookie mix
1/2 cup cold butter
3 (15 ounce) cans sliced peaches, drained

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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