Peach And Nectarine Crumble Recipes

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PEACH AND NECTARINE CRUMBLE



Peach and Nectarine Crumble image

Peaches and nectarines are so in season right now - any farmer's market will be guaranteed have at least 3 or 4 vendors selling 'em. This recipe uses up those stone fruits in a way that elevates them without being too fussy. It's pretty enough to be a treat for house guests, but still easy enough to make for an indulgent breakfast.

Provided by maradol

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h5m

Yield 10

Number Of Ingredients 11

3 cups soft peaches, or as needed
3 cups soft nectarines, or as needed
½ cup white sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup whole wheat flour
½ cup brown sugar
¼ cup extra-virgin coconut oil
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
  • Boil peaches and nectarines 1 fruit at a time in a pot until very soft, about 30 seconds each. Let cool until ready to handle. Peel, core, and chop into bite-sized pieces.
  • Mix the fruit, sugar, cornstarch, and vanilla extract together in a large bowl. Pour into the prepared pan.
  • Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a bowl. Mix with hands or a fork until crumbly. Sprinkle evenly over the fruit mixture.
  • Bake in the preheated oven until top is browned and juice appears bubbly, about 30 minutes. Let cool for at least 15 minutes before serving.

Nutrition Facts : Calories 248.6 calories, Carbohydrate 48.7 g, Fat 6.1 g, Fiber 3.9 g, Protein 3.1 g, SaturatedFat 4.8 g, Sodium 112.4 mg, Sugar 33.8 g

PEACH CRUMBLE



Peach Crumble image

For an even sweeter summer, take advantage of the season's perfectly ripe peaches.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h20m

Number Of Ingredients 9

2 pounds peaches or nectarines, cut into 1/2-inch wedges (6 cups)
3/4 cup granulated sugar
1 tablespoon lemon juice
4 teaspoons cornstarch
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1/4 cup light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt

Steps:

  • Preheat oven to 375 degrees. Make the filling: Combine peaches, granulated sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish.
  • Make the topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling.
  • Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.

Nutrition Facts : Calories 283 g, Fat 9 g, Fiber 3 g, Protein 3 g, SaturatedFat 5 g

PEACH OR NECTARINE CRUMBLE



Peach or nectarine crumble image

A great alternative to apple crumble.

Provided by Stephanie Alexander

Categories     Dessert

Time 1h30m

Number Of Ingredients 12

For the compote
8 ripe freestone peaches or nectarines
30g butter
½ cup castor sugar
2 tbsp water
For the crumble mixture
1/3 cup brown sugar
1 tsp baking powder
1 tsp ground ginger
3 tbsp flaked almonds
60g unsalted butter
100g plain flour

Steps:

  • To make the compote Score the peaches around the natural curve of the fruit and dip into boiling water for about half a minute until the skin starts to curl. (No need to peel nectarines.) Slip skins from fruit, halve and twist away from the stones. Slice into thick wedges. Cook with the butter, sugar and water for about 10 minutes in a covered pot, stirring once or twice. The peach compote should be very moist but not runny. If necessary increase heat to reduce juice for a minute or two. Preheat oven to 200C. Butter a one-litre ovenproof baking dish. Spoon fruit into dish. To make the crumble mixture Mix sugar, baking powder and ground ginger. Stir in flaked almonds. Crumble butter into flour with your fingers to form pea-sized pieces, then toss flour mixture with sugar mixture. Strew topping over fruit. Bake at 200C for 25-30 minutes until topping is golden-brown and the fruit is bubbling through at the edges. Serve with thick cream.

PEACH AND NECTARINE CRUMBLE



Peach and Nectarine Crumble image

Peaches and nectarines are so in season right now - any farmer's market will be guaranteed have at least 3 or 4 vendors selling 'em. This recipe uses up those stone fruits in a way that elevates them without being too fussy. It's pretty enough to be a treat for house guests, but still easy enough to make for an indulgent breakfast.

Provided by maradol

Categories     Peach Desserts

Time 1h5m

Yield 10

Number Of Ingredients 11

3 cups soft peaches, or as needed
3 cups soft nectarines, or as needed
½ cup white sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup whole wheat flour
½ cup brown sugar
¼ cup extra-virgin coconut oil
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
  • Boil peaches and nectarines 1 fruit at a time in a pot until very soft, about 30 seconds each. Let cool until ready to handle. Peel, core, and chop into bite-sized pieces.
  • Mix the fruit, sugar, cornstarch, and vanilla extract together in a large bowl. Pour into the prepared pan.
  • Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a bowl. Mix with hands or a fork until crumbly. Sprinkle evenly over the fruit mixture.
  • Bake in the preheated oven until top is browned and juice appears bubbly, about 30 minutes. Let cool for at least 15 minutes before serving.

Nutrition Facts : Calories 248.6 calories, Carbohydrate 48.7 g, Fat 6.1 g, Fiber 3.9 g, Protein 3.1 g, SaturatedFat 4.8 g, Sodium 112.4 mg, Sugar 33.8 g

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