Best Peach And Hazelnut Crumbles Recipes

GRILLED PEACH CRUMBLE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Heat a grill or grill pan over medium-high heat.
• Stir together the flour, oats, pecans, sugar, salt and cinnamon in a medium bowl. Add half the vanilla bean seeds and all the cubed butter. Use your hands, a fork or a pastry cutter to blend the butter into the dry mixture until it is evenly combined in small clumps and crumbles. Spread the mixture on the lined baking sheet and bake until the clumps are golden and crisp, 15 to 20 minutes. Set aside until ready to use, or crumble and store in an airtight container for up to 1 week.
• Meanwhile, arrange the peaches cut-side up on a baking sheet or plate. Mix the remaining vanilla bean seeds with the olive oil in a small bowl. Brush the peaches with the mixture.
• Add the peaches cut-side down to the grill. Cook, without flipping, until the peaches are charred on the cut side, but not mush, 2 to 3 minutes. Remove the peaches to a serving dish. Top with the crumble. Serve each peach with a scoop of ice cream and some extra crumble.

PEACH AND HAZELNUT CRUMBLES

Steps:

• Preheat oven to 160 degree celsius.
• Divide drained peaches (if large slice finer) between 2 small oven proof dishes.
• Roast hazelnuts - put on a tray and roast in a 160 degree oven for 8 to 10 minutes and then removed and place in a clean towel and rub to remove skins (In doing this I removed about 1/2 the skins and just coarsely chopped the nuts in a mini processor with skins that were left on and it was still good).
• Mix hazelnuts with oats in a small container.
• Mix 2 teaspoons of reserved juice and maple syrup and heat in a microwave proof container (about 20 seconds at 50% heat in a 900 Watt microwave) - the original recipe suggested heating in a small pan, my suggestion if you do not have a microwave is put the maple syrup and juice in a heat proof container and heat in a water bath on top of the stove.
• Add the syrup/juice mixture to the oat and hazelnuts and mix well and then divide this mix over the peaches.
• Put into the oven and cook for 20 to 25 minutes until crispy and brown.
• Heat up 1/4 cup of reserved juice (again I suggest the microwave - 20 seconds in 900 watt microwave) or place juice in heatproof container and heat in a water bath on stove top.
• Pour heated juice equally over crumbles.
• Serve with a scoop of low-fat icecream or a vanilla low-fat or diet yoghurt.

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 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 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.