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Pennsylvania Peaches'N Cream-Cheese Crustle

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Submitted by hobbyhouse

YIELD

servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

¾ 177
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
3 ½ 101.2
OUNCES ML/G PUDDING MIX
vanilla (not instant)
1 1
EACH EACH EGGS
½ 118
CUP ML MILK
3 ½ 828
CUPS ML PEACHES, CANNED
sliced, reserve syrup
Topping
8 231.2
OUNCES ML/G CREAM CHEESE
softened
½ 118
CUP ML SUGAR
3 45
TABLESPOONS ML PEACHES
reserved syrup
1 15
TABLESPOON ML SUGAR
½ 2.5
TEASPOON ML CINNAMON

Directions

Combine flour, baking powder, salt, pudding mix, egg and milk in large bowl.

Beat 2 minutes at medium speed. Pour into greased 9 or 10 inch pie pan.

Place drained peach slices over batter.

Combine cream cheese, ½ cup sugar and 3 tablespoon reserved syrup; beat 2 minutes.

Spoon to within 1 inch of edge of batter.

Sprinkle top with sugar and cinnamon.

Bake at 350℉ (180℃) for 30 to 35 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 357g (12.6 oz)
Amount per Serving
Calories 589 34% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 14g 68%
Trans Fat 0g
Cholesterol 113mg 38%
Sodium 516mg 22%
Total Carbohydrate 30g 30%
Dietary Fiber 5g 21%
Sugars g
Protein 21g
Vitamin A 48% Vitamin C 10%
Calcium 12% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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