Dessert Recipes

Peach Elizabeth

A sunny peach filling is nestled between two spicy butter crunch layers - dressed up version of a fruit crisp.

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Yield: 9 servings


  • 1/2 cup butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon juice
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cups crushed cornflakes or other flaked cereal
  • 9 fresh peach halves*


  1. Heat oven to 350 degrees F. Generously grease an 8 inch square pan and large bowl.
  2. Beat butter, brown sugar, lemon peel and lemon juice until light and fluffy.
  3. Add flour, baking soda, salt, cinnamon and nutmeg to butter mixture; beat until well blended.
  4. Stir in cereal until mixture resembles coarse crumbs.
  5. Press half of mixture into bottom of greased pan.
  6. Arrange peach halves, cut side down, over crust.
  7. Sprinkle with remaining crumb mixture.
  8. Bake for 45 to 50 minutes or until golden brown.
  9. Serve warm or cold with cream or whipped cream.


* Canned peaches can be substituted for fresh peaches.


Per serving: Calories 220


Posted by Angel on Earth at Recipe Goldmine 8/30/2001 2:19 pm.

Source: Pillsbury Bake-Off Winner 1955 - Rosemary Sport's winning recipe

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