Peach Toffee Crisp Aka The Peach Stuff Recipes

INDIVIDUAL TOFFEE, PECAN, AND PEACH CRISPS

Steps:

• For filling:
• Preheat oven to 350°F. Place six 1 1/4-cup ramekins or custard cups on large baking sheet. Mix peaches, sugar, and lime juice in large bowl to blend. Divide filling among ramekins.
• For topping:
• Whisk flour, brown sugar, and salt in large bowl to blend. Using fingertips, rub in butter until mixture holds together in clumps. Stir in toffee and pecans; sprinkle over filling.
• Bake crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream, if desired.

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.

INDIVIDUAL TOFFEE, PECAN, AND PEACH CRISPS

Steps:

• Preheat oven to 350 degrees. Butter six (1 1/4 cup) ramekins and place on a baking sheet
• In a large bowl, mix peaches, sugar, lemon juice, and vanilla extract. Divide peach mixture among ramekins.
• In a medium bowl, combine flour, oats, brown sugar, and salt. Add butter, and rub it into the flour mixture using your fingers. Stir in toffee bits and pecans. Sprinkle over peaches.
• Bake until bubbly and light brown, about 40 minutes. Serve warm with ice cream.

PEACH CRISP STUFFED BAKED PEACHES

Steps:

• Preheat oven to 400. Lightly grease a baking sheet or muffin pan (if peaches are small enough to fit into the muffin holes) and set aside.
• First, prepare the crumble topping. In a medium bowl whisk together flour, oats, brown sugar, sugar, salt, and cinnamon. Cut in the butter with a pastry knife, or two forks, or with your hands until mixture is crumbly. Set aside.
• Next prepare the peaches and filling. Cut ¼ inch off of the top of 5 peaches. Remove and discard the pits (see note) and scoop out the remaining flesh so the peaches are hollowed out (leave about ¼ inch of the outermost flesh/skin intact so they don't fall apart. ) Dice the flesh (just cut into ½ inch pieces or so) and add to a medium sauce pan. For the remaining peaches, peel the peaches, then cut into wedges, then dice and add those pieces to the pan.
• Add butter, brown sugar, and cinnamon to the pan. Saute over medium heat about 5 minutes until peaches are very tender. Divide this mixture between each of the hollowed peaches. Top with the crumble mixture, then place on prepared baking sheet (or muffin tin) and bake for 12-15 minutes. Optional: sprinkle with coarse sea salt after removing from oven.
• Top with vanilla ice cream and caramel sauce if desired. Serve immediately.

PEACH AND BERRY CRISP

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine frozen peaches, berries and lemon juice.
• Mix flour and sugar in with the fruit until well combined.
• Pour mixture into a baking dish or skillet.
• In a mixing bowl, combine crumble topping ingredients with a pastry cutter or fork until mixture is crumbly.
• Sprinkle crumble topping on top of fruit in an even layer.
• Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.
• Top with vanilla ice cream before serving, if desired.

PEACH TOFFEE CRISP (AKA THE PEACH STUFF)

Steps:

• Make sure peaches are ripe. Bring large pot of water to boil, Add peaches for 1 minute to make skin removal easy. Remove from water and let cool, slide skin off. Cut peaches in half and remove pit Slice thin. Place in 8x8x2 ungreased baking pan and set aside Preheat oven to 375 Mix all dry ingredients in a bowl Add margarine or butter and cut into dry ingredients or pinch in with fingers Sprinkle this mixture over peaches Bake 35 - 40 mins or until peaches are tender and topping is golden brown. Can also bake in individual serving bowls (Pyrex custard cups or ramekins.

PEACH CRISP CUPS

Steps:

• In a small bowl, combine peaches and sugar. Transfer to two greased 6-oz. baking dishes. In a small bowl, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle with almond extract; toss. Sprinkle over peaches. , Bake, uncovered, at 375° for 30 minutes or until bubbly and golden brown.

PEACH CRISP

Steps:

• Preheat oven to 350 degrees F.
• Combine all of the filling ingredients in a large bowl and gently mix.
• Pour the filling ingredients into a 9 by13-inch baking pan and set aside while making the topping.
• In a bowl combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg. Cut in the butter until the mixture resembles large peas. Stir in the egg. Distribute the topping evenly over the peaches in the baking pan. Bake for 40 minutes.

FRESH PEACH CRISP A LA MODE

Steps:

• Preheat oven to 300.
• Combine crust ingredients; divide in half. Press half into bottom and sides of 8x8 baking pan; set aside. (Save other half of mixture for topping!)
• In saucepan, combine sugar and cornstarch. Add water and bring to a boil, stirring constantly until mixture thickens and becomes clear. Stir in vanilla.
• Pour sugar mixture evenly over peaches.
• Top with remaining half of crumb mixture.
• Bake at 300 for 1 hour or until bubbly.
• Top servings with plenty of vanilla ice cream or whipped cream.