Peach And Sesame Crumble Recipes

PEACH AND STRAWBERRY CRUMBLE

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
• For the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.
• For the topping: In the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.
• Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream.

PEACH AND SESAME CRUMBLE

Steps:

• Place a rack in top third of oven; preheat to 375°F. Toast sesame seeds on a rimmed baking sheet, tossing halfway through, until golden brown, 12-15 minutes. Immediately transfer to a large bowl.
• Meanwhile, finely grate zest from lemon into a medium bowl; set aside. Place peaches in a 13x9" baking dish. Halve lemon and squeeze 1 Tbsp. juice over peaches, then sprinkle ⅓ cup sugar and ¾ tsp. salt over. Toss to gently combine, then let sit while you prep the topping, at least 20 minutes.
• Add flour and remaining 1¼ cups sugar and 1 tsp. salt to bowl with sesame seeds. Whisk to combine.
• Add butter and cinnamon to bowl with lemon zest. Microwave until butter is melted, about 1 minute. (Or, if you don't have a microwave, melt butter with cinnamon and lemon zest in a small saucepan over medium.) Whisk in tahini and oil.
• Scrape tahini mixture into dry ingredients and mix until incorporated (mixture should hold together when squeezed in your hand).
• The peaches should look juicy at this point. Add 1 tsp. cornstarch. If they're really juicy, add another 1 tsp. Gently toss to combine. (If your peaches happen to be not-so-ripe and aren't juicy, don't add any cornstarch.)
• Squeeze topping into big clumps, then break off uneven pieces and scatter over peaches.
• Bake crumble until topping is well browned and firm, peaches are tender, and juices are bubbling, about 1 hour. Let cool slightly.
• Divide crumble among shallow bowls and add a scoop of ice cream if desired.

PEACH AND NECTARINE CRUMBLE

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.

PEACH CRUMBLE DESSERT

Steps:

• Preheat oven to 375°. Place peaches in a greased shallow 2-1/2-qt. Dutch oven, cast-iron pan or 2-1/2-qt. ovenproof baking dish. In a small bowl, combine brown sugar, flour, lemon juice, zest and cinnamon; sprinkle over the peaches. , Combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping. , Bake 35-40 minutes. If desired, serve with ice cream.

PEACH CRUMBLE

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.