Peach And Raspberry Cornbread Crumble Recipes

RASPBERRY PEACH CRUMBLE

Steps:

• Preheat oven to 375F. Lightly spray an 8 or 9-inch baking dish and set aside.
• In a large bowl, combine peaches, raspberries, sugar, lemon juice, corn starch and salt.
• Transfer to the prepared baking dish.

PEACH AND RASPBERRY CRUMBLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine peaches, raspberries, 1/2 cup white sugar, 1/2 tablespoon cinnamon, and lemon juice in a bowl.
• Combine oats, flour, butter, remaining 1/4 cup white sugar, brown sugar, and salt in a bowl; mix crumble topping thoroughly until smooth and not lumpy.
• Pour fruit mixture into a large ceramic baking dish, spreading evenly. Top evenly with oat crumble mixture.
• Bake in the preheated oven until golden brown, about 35 minutes.

RASPBERRY PEACH CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 small ramekins.
• In a bowl, mix the raspberries, peaches, lemon juice, 1/3 cup white sugar, and 1 pinch cinnamon.
• In a separate bowl, mix the oats, butter, brown sugar, 1/4 cup white sugar, vanilla, salt, and 1 pinch cinnamon.
• Fill the prepared ramekins with equal amounts of the raspberry and peach mixture, and top with equal amounts of the oats mixture. Arrange the ramekins on a baking sheet.
• Bake 35 minutes in the preheated oven, until crisp and golden brown. Cool 10 minutes before serving.

PEACH AND RASPBERRY CORNBREAD CRUMBLE

Steps:

• Heat the oven to 400°F. Grease a 9- by 13-inch baking dish with 1 teaspoon of the oil or butter.Combine the peaches, granulated sugar, cornstarch, and vinegar in a bowl until the dry ingredients are dissolved and the peaches are evenly coated. Add the raspberries and toss gently to combine. Pack the fruit into the baking dish, and bake until the edges are bubbling and the top looks dry, about 40 minutes. Meanwhile, spread the cornbread crumbs on a sheet pan and bake in the oven until slightly toasted, about 5 minutes. Mix the toasted crumbs with the nuts, brown sugar, cinnamon, and remaining oil or butter. Top the baked fruit with the crumb mixture in an even layer that covers the entire surface. Bake until the top is browned and the juices are bubbling vigorously, 10 to 15 minutes more. Let cool for at least 15 minutes before serving.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.