Quick Peach Melba Crumbles Recipes

PEACH MELBA CRUMBLE BARS

Peach Melba Crumble Bars image

When you've got fresh fruit on hand, there's no dessert quite like a crumble and this one is extra special. With its sugar cookie crust, peach preserves and tart fresh raspberries, it's as sweet as summer itself and with a look to match. Jewel-bright preserves and fresh raspberries shine through the cookie crumbles, giving these bars an impressive look. So much so, that no one will guess they only took 15 minutes to prepare! The secret to the quick prep time is that Betty's sugar cookie mix cuts down on ingredients and measuring, while still baking up into a delectable crumbly crust, which pairs perfectly with peach melba-a time-tested combination of peach and raspberry. So, you can turn your fresh fruit into a party-perfect dessert that serves 16, all without breaking a sweat!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h30m

Yield 16

Number Of Ingredients 5

Ingredients

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup cold butter, cut into pieces
3/4 cup peach preserves
1 tablespoon lemon juice
1 cup fresh raspberries

Steps:

Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Reserve 1 cup cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 10 minutes.
In medium bowl, mix peach preserves and lemon juice until well blended. Gently stir in raspberries. Spoon and spread mixture evenly over partially baked crust. Sprinkle reserved cookie mixture over filling.
Bake 28 to 32 minutes or until top is light golden brown and bubbling along edges. Cool completely, about 1 hour 30 minutes.
Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.

Nutrition Facts : Calories 220, Carbohydrate 37 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 22 g, TransFat 0 g

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