Peaches and Cream Crunch Recipe

Peaches and Cream Crunch Recipe bettyskitchen Hi I’m Betty. Welcome to Betty’s Kitchen. Today we’re making peaches and cream crunch and this is at the request of a viewer. She wanted something made from fresh peaches so maybe she is lucky enough to have a peach tree in her backyard. I don’t, but peaches are in season at my grocery store and that’s the same for a lot of you so if you want fresh peaches and want a way to fix them then you might want to try this. Start with 5 peaches and I have chunked them up. Actually what I did was peel them and then cut them into slices and cut each slice into half. Okay, the first thing I want to do with these 5 peaches that have been chunked up is to add some sugar. ½ cup of granulated sugar. You can just see here for this display any kind of sugar that you want but you need ½ cup. Just sprinkle that around and then let it sit there for a minute while you do something else. What I’m going to do is go to this pan which I have melted 1 tablespoon of butter so just regular salted butter that I get from the grocery store. I took 1 tablespoon and melted it. To that I’m going to add ½ tablespoon of cornstarch. I put my cornstarch in a jar like this instead of keeping it in a box so that doesn’t really tell you much but if you know you’ll know that’s cornstarch so this happens to be a measure that is ½ tablespoon. If you don’t have one of those there are 3 teaspoons to a tablespoon so it would take you 1-1/2 teaspoons to have the half of tablespoon. So put that in and then what I want to do is stir that around and you can see it will just kind of blend together like that and what I’m trying to do is removing the lumps before I continue. We’re not really going to have a lump problem here anyway. The next thing I’m adding to that pot is ½ cup water. Now this goes to the top and what we’re going to do is cook this a little bit and that will thicken up. Then we’ll ad our peaches in and we’ll start cooking the peaches a little bit before they go in to our dish which is an oven baked dish so I’ll see you back in just a minute. So here is what your little sauce looks like to that we’re going to add ½ teaspoon of cinnamon. Now this could have been added earlier. It didn’t really matter. I’ve actually meant to add the earlier and since I didn’t think of it it’s getting added at this point. It doesn’t matter at all. Now I’m going to add my peaches in and we’ll just put those 5 peaches and any lemon juice that accumulated that’s okay. Put those in too and then this goes to the cooked top and we’ll just be cooking those peaches a little bit. So I’m turning that on and turn it down to low because I have some work to do on the next component of my recipe so we come back to my workspace and I’m going to take a sauce pan here and into that I am going to put 1 cup of sour cream. I chose fat free sour cream and 1 cup square goes into the sauce pan and along with that I’m going to put some sugar so I still have my pack of sugar out here on display and it’s just ready to a sugar. We’re going to put in ¾ of a cup. So here’s our ¾ of a cup of sugar. Mix that around and then add 1 teaspoon of vanilla extract. That’s what I’ve got in this mix. That’s going to go to the stove and get cooked as well. I will turn that on. Now both of these will need occasional stirring so I’m just going to stay close by and I’ll the stir the peaches when they seem to need it and I’ll stir the sauce here when it seems to need it. I’ve got my 2 mixtures all cooked. Here we have the peach pie. Well I’m calling it peach pie but it’s really like peach pie filling but we made it from a little recipe that had butter and cornstarch and sugar and water and fresh peaches. If you would prefer to buy filling then this looks like at least one can. You could probably get by with one can if you wanted super peachy then 2 cans or if you’re willing to split them I kind of have a peach pie filling is what this is equivalent to and I have allowed it to cool down to room temperature. Now here is the other mix and it came off the stove much runnier than this but I cooled it down to room temperature and then I cooled it a little further than that because I wanted to have some consistency to it where it would spread over the top of this. But these are still going to sit for a minute while I’m working on the crumb topping. This is called a crunch so there is a crunchy topping. It starts with 1 stick of butter. You can see just salted butter that I have used and it needs to be at room temperature so it’s nice like this. You don’t want to melt it because that makes comps and it does not work. If you want to use a pastry blender everything is going to work out great. What you’re going to add to that is some yellow cake mix. This is a whole cake mix and classic yellow is the kind I chose. I’m adding that to the bowl and then I’m going to use my pastry blender to blend this into fine crumbs and those crumbs will be the top of a layered dessert that is going to be our peaches and cream crunch. This is the texture that you’re going to have when you have blended your softened butter with your yellowcake mix and that’s going to be our nice crumb topping so we’ll save that for just a moment. I have a dish here that is I think it’s 11 x. I’m sorry it’s 12x9x2. Usually they get 13x9x2 so anything that is a dish in that vicinity of size we find so put your peach mixture on the bottom, spread it out, try to get it to all corners and then over that we’ll going to put our cream topping. Now this is a sour cream topping but that’s where our name peaches and cream has come from and you can just drizzle that and you can see why I wanted to cool these down. If I have left them as I came straight off the stove top they will both be very hot and liquidy and the will just run together which is okay as far as the flavor. But if you want a really pretty look for this then try to put your layer of cheese sauce, cream sauce right over the top and you can spread it a little bit but if you spread it very much then you’ll be mixing it right the other which you don’t really want to do. Now our crumbs, the easiest way is to put your hand and crumble these. So give me a minute, I’ll have this crumbled and well I’ll just tell you I’m going to put this in the oven at 350 degrees and it’s going to bake anywhere from 20 minutes to 30 minutes and then you’ll get to see the results in a few minutes. Our peaches and cream crunch is ready and you can tell that it’s ready when it’s nice and bubbly around the edges and it’s kind of brown on that crusty top. So I’m going to put it here on the counter to cool off and then we’ll take a look at it in a few minutes. My peaches and cream crunch has cooled for about 2 hours so it’s still warm that’s how I like to tap it. Now let’s cut into it and see what it looks like. It’s nice and crunchy here on the top and you’re going to spoon this out into a little dish of this kind. You see that nice creamy look that’s part of our peaches and cream and on the bottom you see the peaches and the top layer of course that nice creamy crust. So here’s a nice serving of that, I think I’ll take a bite of this today. It’s really good. I think you’ll like it.