Best Nutty Pecan Peach Crisp Recipes

PEACH-PECAN CRISP

Steps:

• Preheat the oven to 375 ̊. In a medium bowl, mix the flour, granulated sugar, brown sugar, cinnamon, nutmeg, and salt using a fork. Add the butter and mix and mush it into the flour mixture with the fork. Stir in the pecans.
• Combine the peaches and the lemon zest and juice in a large bowl. Add the maple syrup and stir well.
• Pour the peach mixture into a 1 1/2-quart baking dish and cover evenly with the crumb topping. Bake until crisp and browned on top, 35 to 40 minutes. Serve with ice cream.

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.

NUTTY PECAN PEACH CRISP

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.

NUTTY PEACH CRISP

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Peel and slice peaches, if using fresh. Add peach nectar and almond extract.
• 3. Layer peaches (in juice and extract), cake mix, melted butter, coconut, and pecans in an ungreased 9" x 13" pan.
• 4. Bake for 55 to 60 minutes until topping is golden brown. Let stand at least 15 minutes before serving.

NUTTY PEACH CRISP

Steps:

• 1. Place peaches and syrup in a 9x13-inch baking dish. Sprinkle cake mix evenly over the peaches.
• 2. Place butter slices evenly over the cake mix. Sprinkle coconut on top of the butter. Sprinkle pecans over the coconut.
• 3. Bake at 325-350F for 50-60 minutes. Remove from oven and allow to cool for 20 minutes. Serve with whipped cream or ice cream. Enjoy!

NUTTY PEACH CRISP

Steps:

• Preheat oven to 325 degrees.
• Pour peaches and juice in ungreased 9x13 pan.
• Sprinkle with dry cake mix.
• Drizzle melted butter over cake mix.
• Sprinkle with coconut.
• Sprinkle with chopped pecans.
• Bake for 55-60 minutes or until top is golden brown.
• Let stand at least 15 minutes before serving.
• Serve warm or cool.
• May top with ice cream or whipped cream, if desired.

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.