Since I am the self-proclaimed queen of layered desserts, when peaches were the Spotlight Ingredient a few weeks ago, I began thinking about creating a new one. Unfortunately local fruits are very behind here this year, and California peaches were just beginning to hit the super markets. I decided to wait, so posted the
Peachy Keen Barbecue Sauce at that time.
I continued to think about something with peaches, and when I found the
Easy No-Machine Ice Cream recipe, I knew I had a base to work with. I then decided to use an Oatmeal Crust from an old cook booklet called The Quaker Oats Wholegrain Cookbook put out in 1979. I wanted the flavor of peaches and cream (my favorite way to eat peaches), so I added a cream cheese/powdered sugar/frozen whipped topping layer and now present Frozen Peaches and Cream Crisp.
The oat base has no flour in it so this dessert can be eaten by my gluten-free friends if gluten-free oats are used. An additional 1/2 c. of oats, wheat germ, or unprocessed bran can be used instead of the nuts for those who do not like nuts or have allergies. I would try whipped cream (1/2 c. unwhipped) or Greek yogurt for the frozen whipped topping in the cream layer if I did not want to use the topping. If a thicker “cream” layer is wanted, double the ingredients.
I have Gladware baking pans with lids that I use to make this, but I don't know if they are still available. If a pan is used that may be needed before the dessert is eaten up, line the pan with a piece of heavy duty foil, letting the foil extend beyond the short ends. When the dessert is completely frozen, lift it from the pan using the foil as handles. Wrap foil around dessert then wrap tightly with plastic wrap.
I prefer to add 1 to 2 chopped peaches to the ice cream layer. My hubby, however, bought cling peaches which were so difficult to remove from the pit, I did not add any to the dessert in the photo. Any other pureed fresh fruit or berries can be used in place of the peaches. Do not puree the fruit too smoothly. I use fresh fruit as much as I can, but well-drained frozen or canned fruit can be used in the winter. Though not necessary, I added a couple drops each of red and yellow food coloring to get the peach color.
This is definitely a “make ahead” dessert and makes 15 servings so is great for a party. Of course, it keeps well in the freezer so there doesn’t need to be 15 people to eat it at one time. At our house, I make this up, and we eat it over a couple of weeks.
Frozen Peaches and Cream Crisp
2 c. quick rolled oats
1/2 c. finely chopped nuts (I used walnuts)
1/2 c. firmly packed brown sugar
1/2 c. (1 stick) butter, melted
1 pkg. (8 oz.) cream cheese softened (can be 1/3 less fat, but I’m not sure why one would bother considering the other ingredients)
1 c. powdered sugar, sifted
1 c. frozen whipped topping,thawed
1 can (14 oz.) sweetened condensed milk (
or make your own)1 c. pureed peaches (about 4 small peaches)
2 c. (1 pt.) whipping cream, whipped till soft peaks form
1-2 additional peaches, peeled and chopped
1-2 drops each red and yellow food coloring
Combine oats, nuts, brown sugar, and melted butter mixing well. Measure out 1 c. and spread evenly in an 8-in. square pan. Do not press down. Put remaining mixture into a 9x13-in. baking pan (preferably one with a cover) and press down evenly to form a crust. Bake both pans at 375 degrees 8-12 minutes until golden brown. Remove from oven. Set crust pan aside to cool 30-45 minutes. When cool enough to touch, crumble mixture in 8-in. pan with your fingers and set aside.
In a medium bowl combine softened cream cheese and powdered sugar stirring until well blended. Fold in whipped topping until well blended. Spread mixture over cooled oat crust. Place in freezer for 30 minutes.
Peel, chop and puree peaches, using a blender or food processor. In a large bowl mix peach puree and sweetened condensed milk until very well blended. Gently fold in the whipped whipping cream until very well combined. Fold in chopped peaches. Add the red and yellow food coloring and mix well, adding additional coloring until the desired shade is reached. Pour this mixture over cream cheese mixture in pan. Sprinkle the reserved oat mixture over the top. Cover tightly with a piece of plastic wrap. Place in freezer and freeze at least 6 hours. To serve, remove from freezer, cut into squares with a moistened kitchen knife and place on dessert plates. Makes 15 servings. For extended storage cover dessert tightly.
Linking to
Made From Scratch Tuesday Ingredient SpotlightCast Party WednesdayThese Chicks CookedFoodie WednesdayRecipes I Can't Wait to TrySweets for a Saturday Strut Your Stuff
and even a "few" of those magazines you can buy at the checkout line at the grocery store that are entirely focused on Cupcakes. I am embarrassed to show you my cupcake book library. But it makes me happy.
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