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 CRUMBLE
For an even sweeter summer, take advantage of the season's perfectly ripe peaches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 283 g, Fat 9 g, Fiber 3 g, Protein 3 g, SaturatedFat 5 g
PEACH CRUMBLE
A comforting fruit pudding that won't ruin your healthy eating plan - this easy fruit crumble is low in fat and calories.
Provided by Cassie Best
Categories Dessert
Time 45m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 202 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
PEACHY POPTART CRUMBLE
I found the original version of this recipe on the Walmart website, I changed a few ingredients and came up with this. This is a very easy recipe that quickly comes together, plus you can adapt it to a variety of flavors. It is quite yummy, especially topped with ice cream or whip topping. The original recipe was using apple pie filling, it was good also. I also have an idea to use strawberry or cherry pie filling and chocolate poptarts to make a black forest poptart crumble. The kids love it.
Provided by xclentc
Categories Dessert
Time 30m
Yield 1 pan, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- chop or crumble poptarts into small pieces in medium size mixing bowl, add almonds and melted butter, mix and set aside.
- In a 8 x 8 glass pan stir pie filling, lemon juice, cinnamon and brown sugar.
- Sprinkle crumb mixture evenly over top of filling.
- Bake in overn at 350 degrees for about 25 mins or until bubbly. Serve warm with whip topping or ice cream.
Nutrition Facts : Calories 82.9, Fat 7.7, SaturatedFat 3.8, Cholesterol 15.3, Sodium 41.9, Carbohydrate 3.4, Fiber 0.6, Sugar 2.5, Protein 0.9
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PEACH CRUMBLE TART ⋆ REAL HOUSEMOMS
From realhousemoms.com
Cuisine AmericanCategory DessertServings 8Calories 479 per serving
- In a mixing bowl mix together the peaches, sugar, and tapioca, making sure the peaches are evenly coated.
- In a 10" tart pan, lay out the pie crust, and press it into the bottom and sides, making sure to seal/press together any cracks or holes. Evenly add the peach mixture into the crust.
- In another bowl mix together the crumble topping. Mix the flour, pecans, brown sugar, and nutmeg. Cut in the butter until a crumbly mixture is formed. Evenly sprinkle the crumble over the top of the peaches. Bake for approximately 35 minutes or until crumble is golden brown. Remove from the oven and let cool for at least 10 minutes. Slice and serve warm. Cover any leftovers and store at room temperature.
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- To make the crust, combine the flour, salt and sugar (if using) in a bowl. Add the cubed butter and toss until coated.
- Preheat oven to 425 degrees F. Grease an 8 or 9-inch tart pan, preferably with a removable bottom.
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