Betty's Just Peachy Peaches and Cream Crunch
Betty responds to a viewer request and demonstrates a recipe she created that uses fresh peaches. It is peachy, creamy, and crunchy! You'll love it!!!
Just Peachy Peaches and Cream Crunch
5 fresh peaches, peeled, cut into slices, with the slices halved
splash of lemon juice
1 tablespoon butter or margarine
1/2 tablespoon cornstarch
1/2 cup water
1/2 cup sugar
1/2 teaspoon cinnamon, optional (The cinnamon will add flavor, but it will turn the mixture brown--your choice.)
1 cup sour cream
3/4 cup sugar
1 teaspoon vanilla, optional
18.25 oz. package yellow cake mix
1 stick butter or margarine, softened to room temperature
Prepare your peaches by combining 5 cut-up peaches, sprinkling them with lemon juice, and setting them aside. In a medium saucepan, melt 1 tablespoon butter or margarine. Then, stir in 1/2 tablespoon of cornstarch, until most of the lumps are dissolved. Add 1/2 cup water, 1/2 cup sugar, and 1/2 teaspoon cinnamon (if desired). Cook on the stove, stirring occasionally, until the peaches are fork-tender, about 10 minutes or so. This mixture will be like a peach pie filling. While the peaches are cooking, prepare your cream sauce. In a small saucepan, mix 1 cup of sour cream with 3/4 cup sugar. Add 1 teaspoon vanilla (if desired), and stir well. Place over low heat, and stir constantly until thick and bubbly. This cream sauce will be ready at about the same time that the peach mixture is ready. Remove the peach mixture and the cream mixture from the stove, and let them cool to room temperature. (It will be even better if you let the cream sauce chill a bit in the refrigerator.) While your peach mixture and cream sauce are cooling, prepare your crunch topping. In a large bowl, place 1 stick of softened butter. Add an 18.25 oz. package of yellow cake mix. Use a fork or pastry blender to mix until the topping is very crumbly. When all of your layers are ready, assemble your Peaches and Cream Crunch in an oven-proof casserole dish. I used a 9-inch by 12-inch by 2-inch dish. First, pour all of your peach mixture on the bottom. Next, drizzle your cream sauce over the peach mixture. Finally, carefully crumble your crunch topping over the cream sauce. Place in a 350 degree oven, and bake for about 20 minutes, until the peach mixture is bubbly, and the topping is beginning to brown. This is a *beautiful* dessert, and it is out-of-this-world in flavor! You can serve it proudly!!!
Note: I originally created this dish to be very quick and easy, using (2) 21-oz. cans of (Comstock) peach pie filling in place of the peach mixture mentioned above. If you do not have access to fresh peaches, and want to save some time and effort, feel free to replace the peach mixture with 1 to 2 cans of peach pie filling. Just put the pie filling in your casserole dish as the first layer, and do the remainder as outlined above. It will be just as good--but much quicker and easier, and your won't have to provide the fresh peaches, sugar, etc.! It is also an option when peaches are not in season!--Betty :)
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Peach Melba Crumble Bars | Betty Crocker Recipe
15 minutes of prep and you will have a beautiful and party perfect dessert, made of peach preserves and raspberries nestled in a sugar cookie crust.
Full recipe:
Classic Bisquick™ Peach Cobbler | Betty Crocker
Less is more when it comes to ingredients, and sometimes the simplest dessert is the most delicious! This easy peach cobbler recipe is a quick way to create an American favorite bursting with fresh fruit and decadent flavors. It's perfect for your weekday fix and made easy with Bisquick™ Original Pancake & Baking Mix. Here's how to make peach cobbler in a jiffy.
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Peach Brown Betty - Everyday Food with Sarah Carey
Sarah Carey makes a Brown Betty dessert using frozen peaches instead of apples.
How long have you been an Everyday Food fan? This week, we're letting you take a peek into the EDF archives by sharing a few of our favorite videos ever. Enjoy these classic clips and get ready for a brand new batch of videos next week!
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PREP: 5 MINS TOTAL TIME: 50 MINS
SERVINGS:6
INGREDIENTS
2 bags (16 ounces each) frozen sliced peaches, thawed
1/2 cup sugar
3 tablespoons fresh lemon juice
2 tablespoons all-purpose flour
4 slices sandwich bread
2 tablespoons unsalted butter
Whipped cream, for serving (optional)
DIRECTIONS
STEP 1
Preheat oven to 375 degrees. In a large bowl, toss peaches, sugar, lemon juice, and flour to combine. Transfer to an 8-inch square (or other shallow 2-quart) baking dish.
STEP 2
In a food processor, pulse bread until coarse crumbs form; sprinkle over fruit mixture, and dot with butter. Cover tightly with aluminum foil.
STEP 3
Bake until fruit mixture is bubbling, 25 to 30 minutes. Remove foil, and continue baking until topping is golden, 10 to 15 minutes more. Let sit at least 10 minutes. Serve with whipped cream, if desired.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Peach Brown Betty - Everyday Food with Sarah Carey
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Blackberry Cobbler Recipe | The Pioneer Woman | Food Network
We love a fruity dessert that's easy-as-can-be, and that's exactly what Ree's Blackberry Cobbler is!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Blackberry Cobbler
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 15 min
Prep: 15 min
Cook: 1 hr
Yield: 4 servings
Ingredients
1/2 stick butter, melted, plus more for greasing pan
1 1/4 cups plus 2 tablespoons sugar
1 cup self-rising flour
1 cup whole milk
2 cups fresh (or frozen) blackberries
Whipped cream and/or ice cream, for serving
Directions
Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!
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Blackberry Cobbler Recipe | The Pioneer Woman | Food Network
Betty's Late Summer Peach and Blueberry Crumble
Betty demonstrates how to make Late Summer Peach and Blueberry Crumble. This recipe uses some late summer fruit to make a delicious dessert. The recipe is from Brigitte Nguyen of the television show “The KY Proud Kitchen.” You can find the recipe at under the name Late Summer Cobbler. Thanks, Brigitte!
Late Summer Peach and Blueberry Crumble
Filling:
• 3 cups peaches
• 2 cups blueberries
• 1/4 cup sugar
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Topping:
• 1/2 cup cornmeal
• 3/4 cup flour
• 1/2 cup brown sugar
• 1/2 tsp salt
• 1 stick unsalted butter, softened
• 3/4 cup almonds, chopped
•
Combine the ingredients for the filling in a 9” pie plate or square baking dish. In a small bowl, mix the cornmeal, flour, brown sugar, and salt. Work the butter into the dry ingredients with a fork or your fingertips. Add the almonds and sprinkle the topping over the fruit filling. Bake at 375 for 25-30 minutes, until topping is browned and fruit is bubbly. Recipe by Brigitte Nguyen.
I hope you enjoy this recipe. Thanks, Brigitte, for your great recipes, lovely website, and your KY Proud Kitchen TV show. I love them all! --Betty :)
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