Best Peach Pecan Crisp Recipes

Peach & Blueberry Crisp With Spiced-Pecan Topping image

Provided by Marz7215

Categories Dessert

Time 1h10m

Yield 1 cobbler, 6 serving(s)

Number Of Ingredients 11

2 ounces unsalted butter, softened, more for the pan
3 ounces all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
2/3 cup coarsely chopped pecans
3 cups about 1 lb. room-temperature blueberries, washed and drained on paper towels
3 medium peaches, halved, pitted, and sliced 1/2 inch thick (about 1 lb.)
1/4 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon freshly ground nutmeg

Steps:

Position a rack in the center of the oven and heat the oven to 375°F Lightly butter a 9-inch square metal or ceramic baking pan.
In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 teaspoons of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed. Mix in the pecans.
In a large bowl, toss the blueberries and peaches. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg, and the remaining 1/8 teaspoons salt and toss this mixture with the fruit.
Spread the fruit into the prepared baking pan. Pressing the streusel into small lumps, sprinkle it over the fruit. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes. Cool slightly and serve warm.

Nutrition Facts : Calories 381.5, Fat 16.9, SaturatedFat 5.7, Cholesterol 20.3, Sodium 106.5, Carbohydrate 57.8, Fiber 4.2, Sugar 37.9, Protein 3.7

Georgia-On-My-Mind Peach Pecan Crisp image

Provided by Winnipeg Mel

Categories Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

5 peaches, skinned and pitted and cut in wedges
nonstick cooking spray
1 -2 large apple, cored, peeled and cut in wedges
2 tablespoons apricot nectar
2 tablespoons orange juice
1/2 teaspoon vanilla
1/3 cup sugar
2 tablespoons all-purpose flour
1 pinch nutmeg, ground
1 pinch ginger
1/4 teaspoon cinnamon
1/3 cup pecans, finely chopped
2/3 cup rolled oats or 2/3 cup quick-cooking oats
2/3 cup all-purpose flour
1/2 cup dark brown sugar
8 -10 tablespoons unsalted butter, melted

Steps:

Servings: 6 Prepare fruit. Heat oven to 350 degrees.
Spray a 2- to 3-quart baking dish with nonstick cooking spray; set aside.
In a large bowl, toss peaches and apples with apricot nectar, orange juice, vanilla, sugar, flour, nutmeg, ginger and cinnamon.
Spoon into prepared baking dish.
Set aside.
Make a topping by combining pecans, oatmeal, flour and brown sugar.
Slowly drizzle in butter, tossing mixture with a fork to make a mealy topping.
Sprinkle mixture over fruit.
Bake until juices of fruit start to bubble, around 30-40 minutes.
Cool for about 15 minutes before serving.

Nutrition Facts : Calories 440.8, Fat 20.7, SaturatedFat 10.3, Cholesterol 40.7, Sodium 10.6, Carbohydrate 62.4, Fiber 4.1, Sugar 40.8, Protein 4.8

Nutty Pecan Peach Crisp image

Provided by Suzanne Larsen @AzieDoozie

Categories Cakes

Number Of Ingredients 9

29 ounce(s) peaches in their own syrup
10 ounce(s) peaches in their own syrup
1 - butter pecan cake mix
1 stick(s) butter, melted
1 cup(s) flaked coconut
1 cup(s) chopped pecans
1 cup(s) rice krispies
1 - 16 ounce carton cool whip
- vanilla ice cream

Steps:

Preheat the oven to 350 degrees F.
Pour the cans of peaches into a 13x9 pan.
Sprinkle the dry cake mix on top of the peaches.
Pour the melted stick of butter over the cake mix.
Sprinkle the flaked coconut over the butter.
Sprinkle the pecans over the coconut.
Sprinkle the Rice Krispies over the pecans.
Bake for 50-60 minutes until a toothpick inserted in the middle of the cake, comes out dry.
Remove from the oven and let cool a bit.
Serve with Cool Whip or ice cream while the peach crisp is still warm. Additionally, you may wish to drizzle some butterscotch sauce over the Cool Whip or ice cream.

Peach Pecan Crisp image

Number Of Ingredients 7

3/4 cup Kellogg's corn flake crumbs
1/2 cup quick-cooking rolled oats, uncooked
1/2 cup firmly packed light brown sugar
1 teaspoon cinnamon
1 cup chopped pecan
1/2 cup cold butter
1 (29-ounce) can sliced peaches in heavy syrup

Steps:

1. In a small bowl, combine KELLOGG'S Corn Flake Crumbs, oats, brown sugar, cinnamon and pecans. With pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside. 2. Pour peaches and syrup into bottom of a 13 x 9 x 2-inch baking pan coated with cooking spray. Sprinkle KELLOGG'S Corn Flake Crumbs mixture over top of peaches.3. Bake at 350°F for 30 minutes or until bubbly. Serve warm with ice cream, if desired.

Nutrition Facts : Nutritional Facts Serves