Best Toffe Pecan And Peach Crisps Recipes

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PEACH CRISP WITH TOFFEE, PECANS & AMARETTO



Peach Crisp With Toffee, Pecans & Amaretto image

Adapted from Nick's Bar & Fish House, New Buffalo, Michigan (published in Bon Appetit, August 2010). Serve with vanilla ice cream.

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.

INDIVIDUAL TOFFEE, PECAN, AND PEACH CRISPS



Individual Toffee, Pecan, and Peach Crisps image

Provided by Christin Mahrlig

Time 50m

Number Of Ingredients 12

5 cups fresh or frozen peaches, (about 2 pounds of frozen peaches, thawed if frozen)
3 tablespoons sugar
1/2 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup quick-cooking oats
1/3 cup plus 1 tablespoon packed light brown sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter, (cut into pieces)
3/4 cup English toffee bits, (I used Heath Toffee Bits, located in the baking aisle with the chocolate chips)
1/2 cup pecans, (coarsely chopped)
vanilla ice cream

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.

TOFFEE PECAN BARS



Toffee Pecan Bars image

Curl up with a hot cup of coffee and one of these treats. The golden topping and flaky crust give way to the heartwarming taste of old-fashioned pecan pie. -Dianna Croskey, Gibsonia, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup cold butter, cubed
1 large egg, room temperature
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
1 cup chopped pecans

Steps:

  • Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until mixture is crumbly., Press into a greased 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in a small bowl, mix egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake until golden brown, 24-26 minutes. Refrigerate until firm. Cut into bars.

Nutrition Facts : Calories 179 calories, Fat 11g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 112mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

INDIVIDUAL TOFFEE, PECAN, AND PEACH CRISPS



Individual Toffee, Pecan, and Peach Crisps image

Categories     Fruit     Dessert     Bake     Peach     Pecan     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Filling
6 cups frozen sliced peaches (about 2 1/2 pounds), thawed
3 tablespoons sugar
1 tablespoon fresh lime juice
Topping
3/4 cup all purpose flour
1/3 cup (packed) golden brown sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
3/4 cup English toffee bits (such as Skor)
1/2 cup pecans, coarsely chopped
Ice cream (optional)

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.

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