Peach Plum And Blackberry Breakfast Crumble Recipes

PEACH AND BLUEBERRY CRUMBLES

Steps:

• Preheat the oven to 350 degrees F.
• Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
• For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
• If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

BLACKBERRY PEACH CRISP

Steps:

• Heat oven to 375°. Place blackberries in large bowl. Sprinkle with cornstarch; toss until blackberries are coated. Carefully stir in peaches.
• Place fruit in ungreased square baking dish, 8x8x2 inches. Mix remaining ingredients until crumbly; sprinkle over fruit.
• Bake about 30 minutes or until topping is golden brown and fruit is tender.

PEACH, PLUM AND BLACKBERRY COBBLER

Steps:

• Preheat oven to 400°F. Combine fruit, 2/3 cup sugar and tapioca in 8x8x2-inch glass baking dish and toss to blend. Bake until tender and bubbling thickly, about 50 minutes. Cool 10 minutes.
• Meanwhile, mix 3/4 cup flour, baking powder, salt and 1 tablespoon sugar in medium bowl. Add lemon peel and 3 tablespoons butter; using fingertips, rub in until mixture resembles coarse meal. Add cream; stir until moist clumps form. Gather into ball. Using floured hands, pat out dough on floured surface to 6-inch square. Cut into 6 equal rectangles.
• Mix brown sugar, spices and 2 tablespoons butter; using fingertips, rub in until topping mixture begins to clump together.
• Place biscuits atop hot cobbler. Top with brown sugar mixture. Bake until biscuits are golden, about 25 minutes. Cool 30 minutes. Serve with cream.

PEACH, PLUM, AND BLACKBERRY BREAKFAST CRUMBLE

Steps:

• Make the crumble topping: In the work bowl of a food processor fitted with a metal blade, combine the flour, butter, sugar, and salt. Pulse until the mixture is the texture of bread crumbs; set aside.
• Preheat the oven to 350°F.
• Make the filling: Combine the peaches, plums, and blackberries in a mixing bowl.
• Combine the brown sugar, butter, lemon juice, flour, lemon zest, and salt in another bowl. Gently mix the brown sugar mixture into the fruit mixture.
• Pour the fruit into a 2-quart baking dish. Sprinkle it evenly with the crumble topping.
• Bake the crumble on a baking sheet for 50 to 60 minutes, or until thick bubbles emerge from the crumble and the topping is golden brown. Serve warm.

BERRY CRISP WITH PLUMS

Steps:

• Preheat the oven to 400 degrees F. For the filling: Combine the berries and plums in a mixing bowl. Add the brown sugar, flour, cinnamon and salt, and toss to coat. If your fruit is super sweet and in season, you may need less sugar. Pile the fruit mixture into four 8-ounce ramekins. For the topping: Combine the flour, brown sugar, oats and salt in a large mixing bowl. Next, cut in the butter with a pastry cutter or two forks, making sure that the butter stays chilled so you end up with a crumbly texture. Mix in the chopped pecans and spread evenly over the fruit. Bake until crisp and golden brown, 25 minutes. Allow the crisp to cool 20 minutes. Serve alongside ginger gelato.

SPICED PLUM & BLACKBERRY CRUMBLE

Steps:

• First, make the crumble topping. Put the flour and butter in a food processor and pulse to the texture of wet sand. Tip into a bowl and add the sugar and oats. Sprinkle the mixture with 2 tbsp cold water, then use a fork to mix everything together, creating a crumbly texture with a few large clumps. Chill until needed.
• Heat oven to 200C/180C fan/gas 6. Tip all the fruit ingredients, except the blackberries, into a large ovenproof dish. Add 50ml water, cover with foil and bake for 1 hr. Remove the foil and discard star anise. Add the blackberries to the dish, sprinkle over the crumble mixture and return to the oven for a further 25-30 mins until the top is golden. Serve hot with custard.