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.
THE CRUNCHIEST SUMMER FRUIT CRUMBLE
The secret to this fruit crumble is to bake the sweet, cinnamon-scented topping separately, to dry it out. Then when you pile those crumbs over a mound of juicy summer fruit, they won't absorb as much liquid, and stay crisp and cookielike. You can make the crumbs a day ahead. But the crumble is best baked on the day you serve it, preferably while still a little warm and brimming with syrupy fruit. Make sure to taste your fruit before adding the sugar. Sweeter fruit like strawberries, cherries and blueberries need less sugar than tart plums and nectarines. A spoonful of whipped cream or ice cream makes this even better.
Provided by Melissa Clark
Categories easy, cookies and bars, pies and tarts, dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about 1/2-inch in size, some smaller.
- Spread topping in one layer onto a rimmed baking sheet. (You don't have to grease it first.) Bake until crumbs are solid when you gently poke them, and are fragrant, about 15 minutes. They won't change appearance very much. Transfer baking sheet to a wire rack to cool while you make the filling. (Crumbs can be baked up to 2 days ahead and stored in an airtight container at room temperature.)
- Prepare the filling: In a large bowl, whisk together sugar and cornstarch until well combined. Add fruit and gently toss to coat with the sugar mixture. Pour filling into an ungreased 2-quart gratin dish or 10-inch cake pan, mounding the fruit in the center.
- Spoon crumbs over filling and place the crumble dish on a rimmed baking sheet to catch any overflowing juices. (You can use the same baking sheet you cooked the crumbs on.) Bake until filling bubbles energetically around the edges, about 55 to 65 minutes. Let cool slightly. Serve warm or at room temperature with ice cream or whipped cream, if you like. Crumble can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350-degree oven.
PEACH AND SESAME CRUMBLE
Triple the sesame, triple the fun. Tahini teams up with toasted sesame seeds and toasted sesame oil to balance the sweetness of late summer peaches with rich, earthy nuttiness.
Provided by Sarah Jampel
Yield 6-8 servings
Number Of Ingredients 12
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.
FRESH PEACH CRUMBLE
Make and share this Fresh Peach Crumble recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375*.
- Put peach slices in greased, shallow 11x7 baking dish.
- Mix brown sugar, flour, lemon juice, peel, and cinnamon.
- Sprinkle over the peaches.
- Mix flour, sugar, baking powder, salt, and nutmeg.
- Stir in egg until mixture is coarse crumbs.
- Sprinkle over peaches.
- Drizzle butter evenly over topping.
- Bake for 38 minutes.
Nutrition Facts : Calories 278.2, Fat 10.1, SaturatedFat 6, Cholesterol 43, Sodium 184.7, Carbohydrate 46, Fiber 1.9, Sugar 33.1, Protein 3.1
PEACH CRUMBLE
Make sure you use sliced peaches in water (no sugar added), not in syrup. Otherwise you can cut back on the sugar. Serve with vanilla ice cream!
Provided by Kelsey
Categories Dessert
Time 35m
Yield 1 dessert, 9 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Drain peaches, reserve juice.
- Put peaches in 8 x 8 (square) baking pan, sprinkle with 1 tsp sugar.
- In a bowl, combine flour, oats, 1 tbsp sugar and cinnamon.
- Cut in butter, top peaches with crumble, sprinkle with 1 tsp sugar.
- For a softer, sweeter crumble, drizzle over some of reserved peach juice before baking.
- Bake 30-40 minutes, or to desired crispness, serve warm.
Nutrition Facts : Calories 127.2, Fat 5.5, SaturatedFat 3.3, Cholesterol 13.6, Sodium 48.8, Carbohydrate 19.1, Fiber 1.8, Sugar 11.5, Protein 1.8
SUMMERTIME FRESH BLACKBERRY PEACH COBBLER
Juicy blackberries and peaches combine with a buttery crisp topping in a luscious cobbler that has become a family favorite. Fresh or frozen blueberries or raspberries can be used in place of the blackberries. As my husband says, 'That's so good, it'll make you slap your granny!'
Provided by Chef Kathy
Categories Dessert
Time 1h10m
Yield 1 9 x 13 pan, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Put berries, peaches, orange juice, water, 1 cup (sugar or ) Splenda, 1/4 cup butter and 1 tsp.nutmeg in large shallow skillet on medium-low heat. Stir gently to mix.
- Cook until just simmering.
- Keep warm while making batter and crumb topping.
- Preheat oven to 350 degrees F.
- Coat glass 9 x 13 x 2-inch baking dish with cooking spray.
- Cut 1 1/4 sticks of butter into pieces; put in pan and melt in oven while making batter.
- Mix flour, salt, baking powder and 2/3 cup of (sugar or) Splenda in large bowl; blend in buttermilk just until moistened, set aside.
- In a small bowl mix oatmeal, 1/2 cup of (sugar or) Splenda and spice.
- Set aside.
- Remove melted butter from oven.
- Scoop about 4 tablespoons of butter into oatmeal mixture and blend well.
- Set aside.
- Pour buttermilk batter into remaining hot melted butter in pan spreading it evenly.
- Now spoon the hot fruit mixture over the batter, it will puff up very dramatically, nearly filling the pan.
- Place the baking dish on a cookie sheet in case it runs over.
- Crumble the oatmeal topping over the center of the cobbler, covering the fruit.
- Place in oven and bake for 50 to 55 minutes or until top is well-browned and syrup is bubbly all around.
- Let cool 15-20 minutes before serving.
- Serve as is or with ice cream, whipped cream or plain cream dolloped on a serving.
Nutrition Facts : Calories 435.1, Fat 17, SaturatedFat 10.5, Cholesterol 43.7, Sodium 510.7, Carbohydrate 69.8, Fiber 3.1, Sugar 52.6, Protein 4
SUMMERTIME CHERRY PEACH COBBLER
Two of summer's tastiest fruits combine into this sweet, crowd-pleasing cobbler. Recipe adapted from the Central Market in Fort Worth, TX.
Provided by TxGriffLover
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 425º. Butter a 13x9x2-inch glass or ceramic baking dish.
- Whisk together cornstarch, cinnamon, sugar, and peaches in a large bowl and toss to combine. Add the more delicate cherries last and give a gentle stir.
- Transfer fruit mixture into the baking dish and bake for ten to fifteen minutes until bubbling. While fruit bakes, whisk the flour, baking powder, and salt together. Add buttermilk and melted butter (allow it to cool slightly before adding.) Mix just until a dough forms.
- Drop batter onto fruit and sprinkle with remaining tablespoon of sugar.
- Bake until top is golden brown, about 20 - 25 minutes.
- Serve warm with vanilla ice cream, if desired.
FRESH SUMMER PEACH CRISP
I love the flavor of toasted oats...and combined with juicy peaches and cinnamon in a warm crisp, it's the ultimate comfort food. I have also made this recipe using half peaches and half apples...just as delicious!
Provided by MMers
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place peaches in a 9 inch square pan.
- Sprinkle with lemon juice and then drizzle with honey.
- In medium bowl, mix together remaining ingredients using a pastry blender or fork.
- Sprinkle mixture evenly over peaches.
- Bake in preheated 375 degree oven for 35-40 minutes or until top is golden brown.
Nutrition Facts : Calories 413.6, Fat 16.9, SaturatedFat 10, Cholesterol 40.7, Sodium 140.3, Carbohydrate 63.8, Fiber 4.4, Sugar 36.7, Protein 5.6
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