Crumble with peaches
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Crumble up, crumble down, only I never did that. So I had to get down to business, don't you think? Especially since I also bought apricots and peaches and some cherries, so I have what. :))
- 6 peaches
- 250 g white flour
- 190 g brown sugar
- 200 g butter
- esenta de rom
- Almond flakes
Preparation time: less than 60 minutes
METHOD OF PREPARATION RECIPE Crumble with peaches:
I heated the oven to 180 degrees.
I cut the peeled and pitted peaches into slices and placed them in a tray greased with a little butter.
I sprinkled over them 2 tablespoons of brown sugar, cinnamon, rum essence and almond flakes.
I mixed the butter, the remaining sugar and the flour and obtained a crumbly dough.
I sprinkled the dough crumbled over the fruit, until I covered the tray well, then I put it in the oven for 30 minutes, until the dough was lightly colored in golden brown.
It can be served after leaving it to cool a bit, with a cup of ice cream next to it.
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Crumble with peaches and blackberries
I couldn't spend the summer without trying this recipe for absolutely peach and blackberry crumble! If last summer there was no weekend in which not to crumble, this year it seems like I left the recipe towards the end of the season.
Even if I try an impressive dessert from time to time, most of the time I like to make sweet recipes as simple and as fast as possible. The crumble is one of them.
This sweet is very versatile and goes great with almost any fruit. I say almost because so far I have only tried plums, apples, strawberries & rhubarb, peaches & cherries, and, the one here, peaches & blackberries. If it were up to me, I think I would make one with cherries & fresh mint, raspberries, or pears and caramel sauce on top.
Below you will find all the ingredients needed for a delicious peach and blackberry crumble. If you try the recipe, don't forget to let me know so I can see what a miracle it turned out for you ✨
Quick crumble with fruit
Andreea Sfârlea, the mother of 3-year-old Aimi and 6-month-old Hiro, is playing with our taste buds on her blog, Căsuța fericită, where she posts and poses great recipes for children. I didn't stop to think and we also asked him for a quick fruit cake recipe, to the taste of the children, but also of the parents.
Crumble with fruit fast
Andreea tells us that this crumble is her luck for any unannounced party. It is made quickly and goes even faster: & # 8222I made a version with peaches, apricots and blueberries over the weekend and it was absolutely delicious. We took the tray with us to a barbecue and all our friends were delighted. & # 8221
Ingredients for fruit crumble:
& # 8211 1 kg fruits - can be any kind or in any fancy combination: peaches, nectarines, plums, pears, strawberries, rhubarb, peeled and cut into large slices
& # 8211 juice from half a lemon
& # 8211 brown sugar to taste (depending on how sweet the fruit is)
& # 8211 4 teaspoons semolina or cornstarch
& # 8211 85 g butter at room temperature
& # 8211 15 g brown sugar (or rapadura)
& # 8211 a pinch of salt (if the butter is salty, stop adding salt)
How to make fruit crumble?
Preheat the oven to 175 degrees. Prepare the filling: the fruit is combined with sugar, lemon juice, semolina (or cornstarch) and a pinch of salt. Transfer them to a baking dish about 20 cm.
Prepare the dough: in a large bowl, using a mixer, beat the butter together with the brown sugar until it increases in volume. Add the flour and a pinch of salt. Gently mix the composition with your hands for a few minutes, until the flour is incorporated and the dough is crumbly. Spread the crumbled dough over the fruit - it doesn't have to cover the fruit evenly!
Bake the cake until the fruit in the center of the bubbling bowl, about 40 to 50 minutes, after the first 30 minutes cover the tray with aluminum foil.
Once ready, wait for the cake to cool for about 20 minutes before serving. Serve warm.
Here are 5 quick and healthy recipes for kids, ideal alternatives to the products we usually take from the supermarket!
FABIEN'S RECIPE "PEACH CRUMBS"
We offer you a recipe that the little ones will surely love, and at the same time it will thank the parents because it contains fruits - rich in vitamins and minerals - that will give the little ones the energy they need!
& # 8211 8 peaches
& # 8211 150 g flour
& # 8211 120 g butter
& # 8211 60 g brown sugar
& # 8211 1 egg yolk
& # 8211 vanilla sugar
1. Leave the butter at room temperature for at least 2 hours.
2. Peel the peaches and cut them into suitable pieces, neither too big nor cubes.
3. Put the peach pieces in the pan and leave them on medium heat for a few minutes while mixing them with 30 grams of brown sugar together with the vanilla sugar with a spatula.
4. Put the butter in a bowl and grind it with a wooden spoon.
5. Gradually incorporate the flour and the remaining brown sugar.
6. Separate the egg white from the yolk, and put the egg yolk in the bowl. CAREFUL! The composition will not be homogeneous, but this very effect of "crumbs" gives the charm of the recipe.
7. Arrange the peach pieces on a glass tray - or any tray that can be placed in the oven at high temperatures.
8. Put the composition in the bowl over the peaches - spread the irregular shapes of the composition over the pieces of fruit forming a blanket of dough.
9. Place in the oven for 20 minutes at 180 ° C.
Good appetite! You can follow the preparation of the recipe step by step at Matin A7!
We are waiting for you for the last edition of this week, at Matin A7, with a surprise and many positive topics!
Published by A7TV on Thursday, June 18, 2020
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Crumble with currants, peaches and almonds
Crumble is one of the simplest recipes. Let me tell you: I bought currants and blueberries from Brașov, I wanted to make the most of the period when they are available.
I put it in the freezer and kept it for breakfast or snack. However, towards the end of the week, I realized that I was already showing signs of breaking down and that maybe he wouldn't have breakfast yet. I don't like to throw away food, so I try to manage my shopping list and food plan as well as I can. However, when it comes to seasonal vegetables and fruits, I admit that I still get the wave & # 8230
So as not to throw a handful of slightly weakened currants already, I thought of making a dessert. Because they weren't enough for two servings, I combined them with some ripe peaches, some almond flour and oatmeal. A crumble with currants, peaches and almonds came out, more sour than sweet, I say tasty, even for breakfast. That it didn't last until the next day, that's another story
I made two portions, the baby was still with my grandparents. You need two small ceramic shapes for the oven. Mine are about 12 cm in diameter.
- 2 ripe peaches
- 2 handfuls of red currants
- 2 teaspoons grated honey
- 50 g of almond flour
- 2 tablespoons oatmeal
- 1 tablespoon coconut oil
I heated the oven to 180g. I washed and removed the currants from the bush, I washed and cut the peaches into small pieces, after I removed the seeds.
I put equal amounts of fruit in each shape. On top, I put a teaspoon of grated honey. In a bowl, I mixed the almond flour with the oatmeal and coconut oil. The mixture must have a crumbly appearance, it must not have a dough consistency.
I put the mixture over the fruit with honey and put it in the oven for 30-35 minutes, until it browned on top and the fruit softened.
The fruit leaves some juice, if you think this aspect would bother you, I think you can put a little breadcrumbs at the base of the forms, to absorb the liquid. I haven't tried, but it may be an idea.
It's not the most handsome dessert, but it's based on natural ingredients. A portion of crumble with currants, peaches and almonds has about 343 kcal and also contains some fat from almond flour and coconut oil. Okay, crumble is usually made with wheat flour or just oatmeal, but I wanted to see if it works well with almond flour.
It was a shame to throw away the currants, wasn't it?
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Crumble with peaches and oatmeal: simple and tasty
Every time I have the opportunity, I prepare a homemade dessert for the little ones. For me, the ideal dessert should be made quickly, with little sugar at all and be fruity. And I really like it when I have fruits in the house that no one eats anymore and, instead of throwing them away, I make them something super delicious.
Peach crumble is a dessert that I have discovered for some time and that children love. The funny thing is that every time I made it it turned out differently because it really matters how sweet and juicy the peaches are. But it was always so good that I barely managed to catch a portion and photograph it.
5-6 peaches (depending on how big they are)
1 tablespoon raw sugar or 2 tablespoons maple syrup
1/2 teaspoon cinnamon
half a stick of vanilla
Peel a squash, grate it and mix it with the sugar / maple syrup, cinnamon and flour. Put the mixture in a bowl (preferably yena) lined with butter.
1 tablespoon sugar or 2 tablespoons maple syrup
50 grams of coconut flour (if you can't you can put it all white)
100 g fine oatmeal (optional)
Mix the cold butter with the sugar / maple syrup, flour and oatmeal by hand and sprinkle over the peaches. Place in the oven at 180 ° until golden brown (ie about 30-40 minutes)
You can do with any fruit: apples, plums, raspberries, pears, etc. and even with a mixture of fruits (it comes out insane)
Ingredients for the apple crumble recipe with ice cream
- 350 g green apples (Granny Smith)
- 100 g brown sugar
- 75 g melted butter
- 400 g digestive biscuits
How do we prepare the apple crumble recipe with ice cream?
Peel the apples and cut them into thin slices, then place them in a heat-resistant dish and sprinkle the sugar over them. If there are several layers of apples, divide the sugar and sprinkle between them.
Apples with sugar are placed in a preheated oven at 190 C for 10 minutes.
Meanwhile, crush the biscuits very finely, add the butter and mix.
Remove the bowl from the oven and sprinkle the biscuits over the apples and at the end we lightly press them with a spoon.
Put back in the oven and bake for 25-30 minutes until golden.
Cinnamon can also be added when cooking apples.
We recommend it to be served with 2-3 cups of ice cream, we prefer banana and chocolate ice cream but it also goes well with vanilla ice cream.
The average grade given by the jury for this recipe is 8.75.
Recipes with Gina Bradea & raquo Recipes & raquo Apple crumble with ice cream, simple and quick recipe
- Preheat the oven to 375 F.
- Lightly grease a deep plate with a 9 ”pie or 8 x 8 glass pan with coconut oil or butter.
- Put all the filling ingredients in a bowl and combine lightly.
- Pour into the baking dish.
- Cover with foil and bake for 10 minutes.
- & # 206While the peaches are ripening, make the ends.
- Directions to Crumble Topping:
- Heat the water in a medium saucepan over medium heat - high.
- When it is hot, add the coconut sugar and add the pan to melt the sugar.
- Boil on low heat for 2 minutes, stirring occasionally.
- Add butter, salt and extracts and mix to combine.
- Remove from the heat and add the almonds and coconut kernels.
- Remove the peaches from the oven and carefully remove the foil.
- Melt the peaches with a sieve and bake for 20-25 minutes or until the dessert is bubbling.
- Remove from the oven and allow to cool for 15 minutes before eating.
- Store in the refrigerator for up to 5 days.
Let's be a little honest here. The best part of any type of fruit that crumbles is not the fruit, although it is delicious. She is the one who collapses! Browned and crunchy with enough coconut sugar and butter, the crumble can make or break a dessert. Fortunately, in this coconut peach recipe, our favorite topping is definitely delicious.
With coconut sugar, vanilla and almond extracts and slices ALMONDThis crumble tastes great, but it is also safe from any icky ingredients. We can't forget our peaches either! These tasty fruits are a nice change from the little one - or mine crispy unripe apples - and the use of coconut sugar adds a lot of extra flavor. You can definitely use canned peaches (the type without sugar syrup) & # 238n this coconut peach crack, but don't forget to do it again when the peaches are in season!
Serve this dessert at the next party or after Sunday dinner and get ready for compliments.
We will start by preheating the oven to 375 F and lubricating a pie or baking dish. Coconut oil or butter - the choice of baker.
Put all the filling ingredients (peaches through tapioca starch) in a bowl and lightly combine them with your hands. Then add them to the baking dish, cover with aluminum foil and place in the oven for the next 10 minutes.
To keep this coconut peach in motion, we'll start multitasking and preparing the crumble while the peaches ripen.
& # 206Start by heating the water in a saucepan over medium heat - high. After the water is hot, add the coconut sugar and pour the pan around to melt it. You Should Be a Top Chef!
Boil the coconut sugar for 8 minutes, then add butter, salt, vanilla extracts and almonds and mix everything. Remove the pan from the heat and add the almond and coconut pieces, giving it a good stir.
Your peaches should be done by now. Remove them from the oven and remove the foil. This is the most difficult step of the recipe: don't eat peaches (yet). Resist the desire and, instead, turn them upside down with a frown. Send them back to the oven for another 20-25 minutes or until the coconut peach shells are bubbling and screaming, "Eat me."
Remove the coconut peach oven and let it sit for 15 minutes. Maybe I lied -this it's the hardest part. Giving the dessert a chance to settle down before sculpting it means it will taste much better. Up with mine Cream beaten with coconut or simply devours as it is.
This crumble keeps well in the refrigerator for up to 5 days - meaning it lasts so long. Enjoy!