GINGER PEACH CRUMBLE
Make and share this Ginger Peach Crumble recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425*.
- Evenly distribute the peach slices in the bottom of an unoiled nonreactive 9-inch pie pan or 8-inch square baking dish.
- Sprinkle the peaches with the brown sugar, cinnamon, and lemon juice.
- Top with the crumbled gingersnaps.
- Bake for about 20 minutes, until the peaches are bubbling and tender when pierced with a fork.
- Serve warm or at room temperature, plain or with frozen yogurt.
- Enjoy!
Nutrition Facts : Calories 172.8, Fat 2.9, SaturatedFat 0.7, Sodium 191.6, Carbohydrate 36, Fiber 2.3, Sugar 17.8, Protein 2.1
PEACH CRUMBLE WITH GINGER
Enjoy a creamy, crunch combination with our Peach Crumble with Ginger. Gingersnap crumbs compliment the fruit and pudding in this delicious peach crumble.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Mix gingersnap crumbs and butter in small bowl; set aside.
- Drain peaches, reserving 1/2 cup of the syrup. Place peach slices in 8- or 9-inch square baking dish. Pour reserved syrup and milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Pour over peaches.
- Bake 20 minutes or until heated through; sprinkle with crumb mixture. Bake an additional 10 minutes. Cool slightly.
Nutrition Facts : Calories 170, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 4.65 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
GINGER PEACH CRUMBLE AND BUTTERED PECAN TOPPING
Steps:
- Preheat the oven to 350 degrees F.
- Add the peaches to a large high-sided saute pan with the vanilla, 3 tablespoons of the brown sugar and 1/2 teaspoon of the ginger. Cook over medium-high heat until the peaches start to defrost and soften and the sugar starts to melt, about 5 minutes. Pour the peach mixture into a 9-inch deep-dish baking dish and set aside to cool.
- In the bowl of a food processor fitted with a blade, mix together the whole-wheat flour, salt, remaining 1/4 cup brown sugar and 2 teaspoons ginger. Add the cold butter to the food processor and process until it starts to come together to form a dough. Add the pecans and oats and pulse just until the pecans are roughly chopped.
- Crumble the crumb topping onto the peaches, coating them completely. Bake until the peaches are tender and the crumble is golden brown, 45 to 50 minutes.
- Serve the crumble with vanilla ice cream and spoon over the Buttered Pecan Ice Cream Topping.
- In a small saucepan, combine the butter, sugar, corn syrup and salt. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture becomes thick and syrupy, 2 to 3 minutes. Stir in the pecans, then remove from the heat and stir in the vanilla. Let cool slightly.
PEACH CRUMBLE
We added chopped pecans and a touch of ground ginger to this classic peach crumble for texture and subtle warmth. Serve slightly warm or at room temperature, with a scoop of vanilla ice cream for a delicious summer dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- For the peach filling: Bring a large pot of water to a boil over high heat and fill a large bowl with lots of ice and cold water. Cut a small "X" into the base of each peach with a paring knife. Gently lower the peaches into the boiling water with a slotted spoon or tongs, then cook until the skin starts to peel away from the flesh, 30 to 60 seconds. Transfer immediately to the ice-water bath. Once cool enough to handle, peel the peaches and discard the skin. Remove the pit and cut flesh into 1/2-inch-thick wedges. Transfer to another large bowl, then toss in the brown sugar, cornstarch, lemon juice and salt. Transfer to a 2-quart oval baking dish (see Cook's Note).
- For the crumble topping: Whisk the flour, pecans, brown sugar, ginger and salt together in a medium bowl. Add the butter, then stir until the flour mixture is completely moistened and forms lots of clumps.
- Sprinkle the crumble evenly over the filling. Bake until the filling is bubbling at the edges and the topping is golden brown, about 40 minutes. Let sit 15 minutes before serving each portion with a scoop of vanilla ice cream.
PEACH-GINGER CRUMBLE
Make and share this Peach-Ginger Crumble recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Spray 9-inch deep-dish pie plate with nonstick cooking spray.
- Combine peaches, pears, apricots, 2 tablespoons brown sugar, cornstarch and vanilla in large bowl. Toss gently until well blended. Place in prepared pie pan; set aside.
- Place gingersnaps in resealable food storage bag. Crush cookies with rolling pin to form coarse crumbs.
- Combine crumbs, remaining 2 tablespoons brown sugar, oil and cinnamon; mix well.
- Sprinkle evenly over fruit.
- Bake 30 minutes or until fruit is bubbly. Transfer to wire rack, let stand 10 minutes.
Nutrition Facts : Calories 237.4, Fat 3.9, SaturatedFat 0.5, Sodium 101, Carbohydrate 51.3, Fiber 3.9, Sugar 36.8, Protein 1.7
PEACH CRUMBLE DESSERT
Old-fashioned, delicious and easy to make describes this yummy peach crumble dessert. It's wonderful served with ice cream. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 237 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 167mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 2g fiber), Protein 2g protein.
PEACH, RHUBARB AND GINGER CRISP RECIPE - (4.8/5)
Provided by GratefulSea
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Coat a 9-inch shallow glass or ceramic baking dish with cooking spray. To prepare filling: Toss peaches (or nectarines) and rhubarb (or blueberries) with brown sugar and crystallized ginger. (If using frozen fruit, let stand for about 30 minutes, stirring occasionally, to thaw the fruit before transferring to the baking dish.) Transfer to the prepared baking dish and spread in an even layer. To prepare topping: Combine oats, pecans, flour, brown sugar, crystallized ginger and salt in a medium bowl. Drizzle butter and oil over the mixture and stir until evenly moistened. Sprinkle the topping over the fruit. Bake until the fruit is bubbly and the topping is browned, 35 to 50 minutes. Let cool for about 20 minutes before serving. Source: EatingWell.com
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Ratings 4Category DessertCuisine BritishTotal Time 40 mins
- Open the tins of 820g Tinned Peach Slices in Juice and tip into a medium saucepan on a medium heat with a splash of water.
- Add 25g Dark Brown Muscovado Sugar to the peaches along with 1 ball Stem Ginger, finely diced and 2 tbsp Syrup from the Stem Ginger Jar and leave to simmer gently while making the topping.
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5/5 (1)Estimated Reading Time 5 minsServings 8-10Total Time 50 mins
- Preheat oven to 350 degrees F. Grease a 3-quart baking pan with butter or cooking spray, and set aside.
- In a large mixing bowl, gently toss together all of your filling ingredients until combined and evenly coated. Pour them evenly into the prepared baking pan.
- In a separate mixing bowl, stir together your topping ingredients until small clumps are formed. (I find it easiest to mix the ingredients with my hands.) Add the topping mixture evenly on top of the peaches.
- Bake for 35-45 minutes, or until the topping is crisp and starts to brown, and the filling is bubbly. Serve immediately topped with ice cream and/or caramel sauce if desired. Or wait and serve it at room temperature. OR, you can cover and refrigerate the crumble for up to 4 days.
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