Butterscotch Peach Crisp
A warm and comforting dessert featuring sweet peaches, crunchy oats, and nutty butterscotch flavor, perfect for summer gatherings or cozy family dinners.
Ingredients
Instructions
- Preheat oven to 400°F.
- In an 8-inch square baking pan, place the drained sliced peaches and raisins; set aside.
- In a bowl, combine the instant pudding mix, flour, chopped peanuts, and oats.
- Cut in the butter until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the peaches and raisins in the baking pan.
- Bake for 25 minutes or until the topping is golden brown and bubbly.
- Serve warm, optionally with ice cream or whipped cream.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the topping mixture. You can substitute the dry roasted peanuts with walnuts or almonds based on your preference. If you want to reduce sugar, opt for fresh peaches instead of canned. This recipe can also work with other fruits; try adding blueberries for a twist!
Serving Suggestions
Serve the butterscotch peach crisp warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. This dessert pairs beautifully with Old Virginia Fresh Peach Ice Cream for a delightful summer treat. Consider serving it alongside a light salad for a balanced meal.
Storage & Reheating
Store leftover butterscotch peach crisp in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 30 seconds or until warmed through. For a crispy topping, you may also reheat in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Butterscotch Peach Crisp contains roughly 697 calories, with 15g protein, 118g carbohydrates, and 18g fat. It is an excellent source of iron (51% of the Daily Value), protein (30% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of vitamin A. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Absolutely! Fresh peaches can be used in this recipe. You'll need about 4-5 medium-sized peaches, peeled and sliced. Make sure to adjust the sugar if your peaches are very ripe or sweet.
What can I substitute for the butterscotch pudding mix?
If you don't have butterscotch pudding mix, vanilla or caramel pudding mix can work as a substitute, though the flavor will be slightly different. You can also make a homemade version using cornstarch, sugar, and vanilla.
How do I make this recipe gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, like the oats and pudding mix, are certified gluten-free to avoid cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).