Best Peach Toffee Crisp Recipes

Peach Crisp With Toffee, Pecans & Amaretto image

Provided by swissms

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

6 large peaches, peeled, halved, pitted, each half cut into 6 wedges (about 3 1/2 pounds)
1/4 cup sugar
1/4 cup Amaretto
2 tablespoons orange juice
1 1/2 teaspoons freshly grated orange zest
1 teaspoon freshly grated lemon zest
1 cup toffee pieces (such as Skor)
1/2 cup chopped pecans
6 tablespoons all-purpose flour
4 1/2 tablespoons chilled butter, cut into 1/2-inch cubes

Steps:

In large bowl, combine peaches, sugar, amaretto, orange juice, orange zest, and lemon zest. Toss to coat. Let stand at room temperature 30 minutes, tossing occasionally.
Preheat oven to 350°F
Place toffee bits, pecans, flour, and butter in a food processor. Using on/off turns, process topping until moist clumps form.
Divide peach mixture among six 1 1/4-cup ramekins. Place ramekins on baking sheet. Sprinkle topping over peaches in ramekins, dividing equally.
Bake crisps until juices bubble thickly and topping is crisp, about 1 hour.
Cool slightly. Serve with vanilla ice cream.

PEACH TOFFEE CRISP (AKA THE PEACH STUFF) image

Yield 6

Number Of Ingredients 7

5 medium peaches (2 pounds) peeled and sliced or 5 cups frozen (thawed) sliced peaches
2/3 cup quick cooking oats, uncooked
1/2 cup packed brown sugar
1/2 cup Bisquick
1/4 cup English toffee bits
1/4 cup firm margarine or butter
1 tsp ground cinnamon

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-Toffee Crisp image

Number Of Ingredients 7

5 medium peaches (2 pounds), peeled and sliced (5 cups) or 5 cups frozen (thawed) sliced peaches
2/3 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup Original Bisquick®
1/4 cup English toffee bits
1/4 cup firm margarine or butter
1 teaspoon ground cinnamon

Steps:

1. Heat oven to 375°. Spread peaches in ungreased square pan, 8 x 8 x 2 inches.2. Mix remaining ingredients until crumbly sprinkle over peaches.3. Bake 35 to 40 minutes or until peaches are tender and topping is golden brown. Serve warm.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 400°.NUTRITION FACTS: 1 Serving: Calories 270 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 0mg Sodium 280mg Carbohydrate 45g (Dietary Fiber 3g) Protein 3g % DAILY VALUE: Vitamin A 16% Vitamin C 4% Calcium 6% Iron 6% DIET EXCHANGES: 1 Starch 2 Fruit 2 FatBETTY'S TIP: For awesome Apple-Toffee Crisp, substitute 5 cups sliced peeled all-purpose apples for the peaches.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves