Peach Crisp with Bread Streusel

  • Yield: 6 servings
  • Prep: 25 mins
  • Cook: 40 mins


4cups King's Hawaiian Sweet Bread, cut into 1-inch cubes (1/4 loaf)
1-- (29-ounce) can sliced peaches, drained, juice reserved
1/3cup dark brown sugar, packed
1/4teaspoon nutmeg
2tablespoons margarine, cut into 1/2-inch chunks
1/4cup slivered almonds
2tablespoons margarine
1cup 1/2-inch torn pieces* King's Hawaiian Sweet Bread
1/4cup dark brown sugar, packed


  1. Using hands, shred leftover bread into 1/2-inch long pieces.
  2. Bake bread cubes on a baking sheet with a lip in a preheated 200F oven for 15 minutes; remove from oven and set aside. Increase oven temperature to 325F.
  3. While cubes bake, make streusel: cook almonds in skillet over medium heat, stirring often, until lightly browned. Add margarine; melt. Stir in torn bread and brown sugar; cook until well mixed and caramelized. Set aside.
  4. Toss cubed bread with drained peaches, 1/2 cup reserved juice, brown sugar and nutmeg.
  5. Pour filling into greased 8x8x2-inch pan; dot with 1/2-inch chunks of margarine.
  6. Sprinkle top with streusel.
  7. Bake for 25-30 minutes, until bubbling.
  8. Serve with vanilla ice cream or whipped cream, if desired. 

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