Best 7 Peach Melba Almond Crisp Recipes

PEACH ALMOND CRISP

Steps:

• In a food processor, combine the first seven ingredients. Cover and process until crumbly; set aside., Place peaches in an 11x7-in. baking dish coated with cooking spray; drizzle with orange juice concentrate. Sprinkle with almond mixture. Bake at 400° for 20-25 minutes or until topping is golden brown. Serve warm with ice cream if desired.

PEACH AND RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
• Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
• Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

PEACH MELBA ALMOND CRISP

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Combine peaches, sugar, cinnamon and flour. Fold in raspberries. Pour into 10 or 12 inch cast iron skillet.
• 3. Heat fruit combination over medium heat for 10 minutes, stirring occasionally, until fruit and syrup are thickened. Remove from heat and cool for 10 minutes.
• 4. In the mean time, combine all crust ingredients with a pastry cutter until pebble-like crumbs form.
• 5. Once fruit has cooled for 10 minutes, evenly spread prepared crust over fruit.
• 6. Bake 30 minutes or until crust begins to brown slightly. Scoop 6-8 servings into dessert bowls and serve warm, a la mode.

PEACH-ALMOND CRISP

Steps:

• Preheat oven to 400 degree F.
• For topping, stir together brown sugar, rolled oats, 1/2 cup of the flour, and the 3 tablespoons granulated sugar in a medium mixing bowl. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in almonds.
• For filling, stir together remaining flour, the 1/3 cup granulated sugar, the cinnamon, nutmeg, and ginger in a large mixing bowl. Add the peach slices and peach nectar or orange juice. Toss gently to coat.
• Transfer filling to an ungreased 3-quart rectangular baking dish. Sprinkle topping over the filling. Bake in preheated oven for 30 to 35 minutes or until fruit slices are tender and the topping is golden. Serve warm or at room temperature with ice cream.

EASY PEACH MELBA DESSERT

Steps:

• Drain peaches, reserving syrup. Set aside two peaches and 1 tablespoon syrup (refrigerate remaining peaches and syrup for another use). , Place each sponge cake on a plate; drizzle with reserved syrup. Top with ice cream and a peach half. , In a small saucepan, heat jam until melted; drizzle over peaches. Top with nuts if desired. Serve immediately.

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.

ALMOND PEACH CRISP

Steps:

• Heat the oven to 375.
• Butter a 9" square baking pan.
• Combine the flour, 1/2 cup of the sugar, 1/4 tsp.
• of the nutmeg and the salt.
• Cut in the butter until the mixture is crumbly.
• Mix in almonds.
• Refrigerate.
• Peel the peaches and slice.
• Toss sliced peaches with the lemon juice, remaining 1/2 cup sugar and 1/4 tsp nutmeg, the cornstarch and almond extract.
• Put the peach mixture in the prepared pan and sprinkle crumb topping on top.
• Bake until top is golden and juices are bubbling, about 45 minutes.
• Serve warm or cold.