Recipes for "peach crumble"

Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow 11x7-inch baking dish.

Place peaches in the prepared baking dish. Combine brown sugar, 3 tablespoons flour, cinnamon, lemon zest, and lemon juice in a bowl; sprinkle over peaches.

Whisk 1 cup flour, white sugar, baking powder, nutmeg, and salt together in a bowl. Stir in egg until mixture resembles coarse crumbs; sprinkle over peaches. Drizzle melted coconut butter over top.

Bake in the preheated oven until peach juices are bubbling and topping is golden brown, about 38 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Cut peaches into thirds: place into a 9x13-inch baking dish. Spread cake mix over peaches. Add butter slices over top. Sprinkle with brown sugar.

Bake in the preheated oven until golden and bubbling, about 30 minutes.

Place the peaches, 2/3 cup of the sugar, instant tapioca, lemon juice, lemon zest, and vanilla in a large bowl and stir to evenly coat the peach slice with everything.

Let sit for 30 minutes for the peaches to macerate and the tapioca to soften, stirring occasionally.

Simply Recipes / Annika Panikker

In a separate bowl, vigorously whisk together the flour, 1/3 cup of sugar, baking powder, and nutmeg.

Cut the butter into the flour with your fingers or a fork until the mixture has the texture of a coarse meal. Add the cream and stir with a fork until the dough mixture just comes together.

Simply Recipes / Annika Panikker

Butter a 2 1/2 to 3 quart casserole baking dish. Spread the sliced peaches out in an even layer. Crumble the dough mixture over the peaches.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Bake at 350°F until the peaches are bubbly and the topping is well browned, about 50 to 60 minutes.

Simply Recipes / Annika Panikker

Let cool 10 minutes before serving. Serve with vanilla ice cream or whipped cream.

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Simply Recipes / Annika Panikker

Place a rack in the center of the oven and preheat the oven to 375°F.

Grease the bottom and sides of an 8x8-inch square pan with butter. Line the bottom and two sides of the pan with a piece of parchment paper, leaving an overhang on both sides.

Simply Recipes / Mark Beahm

In a large bowl, stir together the flour, sugar, salt, and cinnamon. Add in the cold, cubed butter and the vanilla extract, and use your fingers to work the butter into the dry mixture until it holds together when squeezed. Set aside 3/4 cup of the mixture to be used for the crumb topping.

Transfer the remaining mixture to the pan and press into an even layer. Set aside while you prepare the peach filling.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In a medium bowl, whisk together the egg, sour cream, sugar, flour, vanilla extract, cinnamon, and salt to combine. Add the sliced peaches to the mixture and toss to combine.

Spread the peach filling evenly over the crust.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Evenly sprinkle the reserved 3/4 cup crumb topping over the peach mixture. To form bigger crumb pieces, squeeze the mixture in your hand before sprinkling. Most of the pieces should be roughly pea-sized.

Simply Recipes / Mark Beahm

Bake until the crumble is a pale golden color and feels crisp, about 50 minutes. Place the pan on a wire rack and allow to cool for at least 1 hour before slicing and serving.

The bars will keep in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week. Once cut into squares, these bars freeze well for up to 3 months.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Mix sugar, flour, and butter together in a medium bowl until crumbly; set mixture aside.

Line the bottom and sides of a 9-inch pie plate with one pie crust.

Arrange a single layer of peaches in crust. Sprinkle with some of crumble mixture. Continue layering with remaining peaches and crumble mixture.

To top the pie with lattice strips: Roll the remaining crust into a 10-inch circle. Cut into twelve 3/4-inch strips with a sharp paring knife or pastry wheel. Arrange six lattice strips vertically across the pie using the shortest strips for the edges of the pie. Arrange remaining 6 strips horizontally, weaving them in an over-and-under pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp the edges. Brush lattice with egg wash.

Bake pie in the preheated oven until peaches are bubbling and crust is golden, about 45 minutes. Allow pie to cool before slicing.

Slice and serve.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.

Use a pastry blender or fork to blend together flour, sugar, butter, and cinnamon in a large bowl until crumbly. Reserve 3/4 cup flour mixture to use as topping.

Sprinkle a light layer of flour mixture into the prepared baking dish; top with a layer of apples. Continue to alternate layers of flour mixture with apples, ending with apples. Sprinkle top apple layer with reserved 3/4 cup flour mixture.

Bake in the preheated oven until apples are tender and topping is lightly browned, 30 to 35 minutes. Allow cobbler to cool for 10 minutes before serving.

Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into a 9-inch pie pan.

Combine sugar, flour, butter, and salt in a bowl; mix with your fingers until it has a pea-sized, crumbly texture.

Sprinkle 1/3 of the mixture into pie crust.

Lay peach halves, flat-sides down, onto crumb mixture. Cut remaining peach halves into sections and place in between the halves to fill any spaces.

Sprinkle remaining crumble mixture on top and sprinkle with nutmeg.

Bake in the preheated oven for 15 minutes. Reduce heat to 400 degrees F (200 degrees C) and continue to bake until golden brown, about 30 minutes more.