Peachy Poptart Crumble Recipes

BROWN SUGAR PEACH PUFF PASTRY POP TARTS

Steps:

• 1. Preheat the oven 350 degrees F. 2. In a medium bowl, combine the peaches, brown sugar, and vanilla. 3. Cut each sheet into 6 rectangles. Evenly divide the peach filling among half of the rectangles. Lay the remaining 6 rectangles over the filling and seal the edges by crimping with the back of a fork. Repeat until you have 6 tarts. 4. Place on parchment lined baking sheets and brush the tops of the tarts with water. Transfer to the oven and bake the tarts for 15 to 20 minutes or until puffed and deep golden brown. Let cool slightly.6. Meanwhile, brown the butter on the stove. Let cool 5 minutes and then add the powder sugar, vanilla, cinnamon, and salt. If needed, add 1 tablespoon water at a time to thin the glaze as desired. Drizzle the glaze over the pop tarts. Enjoy!

FRESH PEACH CRUMBLE

Steps:

• Preheat the oven to 350˚F.
• Lightly grease a 2-quart baking dish with butter and set aside.
• Layer the peaches on the bottom of the baking dish. Sprinkle with 2 tablespoons of the sugar. Set aside.
• In a mixing bowl whisk together the flour, ¼ cup brown sugar, ¾ cup sugar, baking powder, cinnamon and salt.
• Melt the butter, then whisk in the vanilla.
• Pour the butter mixture over the flour mixture and stir until everything is incorporated and batter is thick.
• Using your hands to crumble the batter in large chunks on top of the peaches.
• Bake for 25 to 30 minutes, or until browned on top and bubbling.
• Remove from the oven and let set for at least 15 minutes before serving.

PEACHY CRUMBLE

Steps:

• Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.
• In a medium bowl, toss peaches with both extracts. Add cornstarch, 2 tbsp. brown sugar, and 1/4 tsp. cinnamon. Mix until evenly coated.
• In another medium bowl, combine oats, flour, remaining 1 tbsp. brown sugar, remaining 1/2 tsp. cinnamon, and salt. Add butter, and stir until well mixed and crumbly.
• Transfer peach mixture to the baking pan. Evenly top with oat mixture. Bake until topping has lightly browned and peach mixture is bubbling, about 25 minutes.

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.

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 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

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.

PEACH CRUMBLE

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 CRUMBLE

Steps:

• Heat oven to 200C/180C fan/gas 6. Drain the peaches, but reserve the juice. Tip the peaches into a deep baking dish, roughly 20 x 30cm. Scatter over the lemon zest and juice and 1 tbsp of the agave, then toss everything together.
• In a bowl, combine the flour, oats, butter, remaining agave and 4 tbsp of the reserved peach juice. Mix together, first with a spoon, then with your fingers, until you have a rough crumbly mixture. Scatter over the peaches, then bake for 35 mins until golden and crunchy on top.

VEGAN PEACH CRUMBLE

Steps:

• Heat the oven to 375 degrees. In a 2- to 3-quart dish (such as a 10-inch skillet or a 9-by-13-inch dish), toss the peaches with 1/3 cup brown sugar, the lemon juice and 1/2 teaspoon salt.
• In a medium bowl, use your hands to stir together the remaining 1/3 cup brown sugar and 1/2 teaspoon salt with the flour, granulated sugar and lemon zest. Add the almonds and oats, and stir to combine. Add the coconut oil and stir until the mixture holds together when squeezed in your hand.
• Stir the cornstarch into the peaches, then spread into an even layer. Clump some topping in your palm, then break off pieces ranging in size from a walnut to a hazelnut and scatter lightly on top of the peaches. Repeat with the remaining topping. Bake until the crumble is golden brown and the fruit is bubbling in the center, 40 to 45 minutes. If the crumble is browned before the fruit is bubbling, cover with foil. Let sit at least 15 minutes before serving.