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Peach Crumble (Video Recipe)

Peach Crumble (Video Recipe)


Cut the peaches into slices and remove the seeds. Put the cut peaches in a bowl. Add the drained cherries, 3 tablespoons of sugar and cornstarch. Mix well until smooth.

We prepare an oven tray with the dimensions of 25x20 cm which we grease with the butter cube.

Pour the fruit mixture into the tray and level, then set it aside.

Heat the oven.

We prepare a bowl in which we put flour. Add the oatmeal, vanilla sugar, the remaining 4 tablespoons of sugar and a pinch of salt. Mix well all the dry ingredients for the crust.

Put the cold butter broken or cut into pieces. Mix quickly, with your fingertips, until you get a dough like crumbs. We have to mix very quickly because otherwise the butter will melt and we will not get a crumbly dough.

Sprinkle the dough with crumbs over the fruit in the pan and press lightly with your palms.

Put the tray in the oven heated to 190 degrees for about 35-40 minutes.

When the crust above the cake is browned, remove the tray from the oven.

Let the pie cool for 15-20 minutes, then portion the dessert while it is warm.

Serve with ice cream or vanilla sauce.

GOOD APPETITE!


Peaches filled with cream recipe step by step

Peaches filled with cream recipe step by step. The recipe for tender and delicate peach or apricot cookies, filled with fine cocoa cream or chocolate with rum and walnuts. How to make and color stuffed peaches? What dyes do we use and in what quantity? What cream do peaches fill with?

These peaches with cream, together with stuffed nuts they are certainly among the most popular cakes of the Romanians. But not only theirs & # 8230 In areas with a predominantly Hungarian population (Transylvania) and in Hungary these stuffed peaches they are traditionally made at weddings, being among the cakes that are given as a gift to guests when they leave home for the wedding (lagzis barack, lakodalmas barack).

Their origin is in Renaissance Italy & # 8211 fake peaches to alchermes. They are traditionally filled with vanilla cream, chocolate or jam. The specific reddish color is given by Alchermes liqueur & # 8211 an aromatic liqueur with cloves, cinnamon, etc.

These stuffed peaches are durable (physically and over time) and easily transportable. They can be made many days before, being even better after a few days, after they become friends with the cream and freeze.

Preparing these homemade peaches she is quite meticulous. The dough is prepared simply but then portioning (per gram) and forming balls, baking, scooping, filling and coloring are stages that require time and attention.

The good part is that we can bake the peach shells many days before the Holidays or other events, they last in the pantry for a month (unfilled). However, I recommend that you dig them immediately after baking because they will harden in a few days. No matter how hard they harden, they will become tender again, filling the soup with cream and coloring with syrup.

From the quantities below we obtained 22 pieces of peaches filled with cream with approx. 5.5 cm in diameter (filled). I don't like the monstrously big ones because you get tired of one and you can't eat other kinds of cakes. Peaches should be two mouthfuls: bite once and then liquidate what is left.


Directions:

  1. Preheat the oven to 375 F.
  2. Lightly grease a deep plate with a 9 ”pie or 8 x 8 glass pan with coconut oil or butter.
  3. Put all the filling ingredients in a bowl and combine lightly.
  4. Pour into the baking dish.
  5. Cover with foil and bake for 10 minutes.
  6. & # 206While the peaches are ripening, make the ends.
  7. Directions to Crumble Topping:
  8. Heat the water in a medium saucepan over medium heat - high.
  9. When it is hot, add the coconut sugar and add the pan to melt the sugar.
  10. Boil on low heat for 2 minutes, stirring occasionally.
  11. Add butter, salt and extracts and mix to combine.
  12. Remove from the heat and add the almonds and coconut kernels.
  13. Remove the peaches from the oven and carefully remove the foil.
  14. Melt the peaches with a sieve and bake for 20-25 minutes or until the dessert is bubbling.
  15. Remove from the oven and allow to cool for 15 minutes before eating.
  16. 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!


LENT CRUMBLES WITH APPLES I Recipe + Video

Hello dear lusts. Today I prepared LENT CRUMBS WITH APPLES. I never thought I might like the job option more than the classic one. The combination of apples, cinnamon and coconut is extraordinary. I hope you like this recipe and prepare it with pleasure. I wish you a day as tasty as possible and good appetite!

Ingredients

100 gr. - cold coconut oil

50 gr. - finely chopped walnuts

Method of preparation:

  1. Peel the apples. Cut them in half, remove the pips and the spine.
  2. Cut them into small cubes and place them in a round tray with a diameter of 23 cm. add sugar, cinnamon, drain the lemon juice and mix everything together.
  3. Put the oatmeal, sugar, cold coconut oil in a bowl and crush the coconut oil with your hands until incorporated with the oats and sugar. Then add the flour, incorporate it too, then add the walnuts, knead for another minute and at the end you will have a texture that resembles crumbs.
  4. Cover the apples with the crumbs of dough and bake everything in the preheated oven at 190 degrees C 40 minutes.
  5. Serve with pleasure. Good appetite!
If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

Add the cereal mixture to a bowl, add the butter, brown sugar and flour and knead with your fingertips until you get a dough similar to bread crumbs.

Place this mixture in a single layer in a pan and fry over medium heat, stirring occasionally, until golden. Set aside but keep warm.

Put the slices of peaches and apples in a pan, sprinkle with olive oil and leave over medium heat. Sprinkle a generous amount of brown sugar on top, arrange it nicely so that the fruits caramelize evenly with the sugar. When the fruits are golden underneath, turn them over, add the cinnamon stick and leave for another 1 minute. Add 4 tablespoons of water and cook the fruit until the sauce thickens.

Prepare the mascarpone with honey: to each a spoonful of mascarpone, add a spoonful of honey, which you mix together until you get a homogeneous mixture.

When you want to serve the crumble, place a portion of fruit on a plate, top the crispy mixture and serve with a tablespoon of mascarpone with honey.


Peaches

Usually I like to make the dough from the whole given amount and I prepare only half, I put the rest in the bag and put it in the freezer. In general, I like to prepare these peaches when I know that I have two holidays or anniversaries quite close to each other (up to 3 months).

Also in the chapter that I like is the size of the balls I form. I take a small amount of dough with a teaspoon and shape it with my fingers, but I am careful not to make the balls bigger than a large olive.

The amount of jam you have to use, the sugar for decoration, the cloves and the mint leaves I left without written quantities because it is up to you how much dough you want to bake and how many peaches you will get. So, at work.

Preheat the oven to medium temperature (350 f or 180 c) and prepare the baking trays with wax paper or whatever you want). Put the eggs in a bowl together with the sugar and beat with the mixer until you get a fluffy cream, with doubled volume and color changed to a very light one.

Then add the oil and mix, then add the milk and vanilla. If you want you can use more flavor than I put in the recipe. Homogenize and then add flour mixed with salt and baking powder. Also with the mixer, mix until you get a soft and sticky cream.


With a teaspoon we take small lumps of dough and with our palms and fingers greased, we shape balls the size of a large olive that we place in the tray prepared in advance. We take care to form the balls of the same size because at the end we will have to glue them two at a time.

these balls will grow when baked so don't be afraid that too small peaches will come out.
Bake until they become slightly golden, be careful not to make them too brown because they become brittle and we can't dig them out properly, risking breaking them all.

When we take them out of the oven we detach them from the tray (paper) but we leave them on the tray and with a knife we ​​start to dig their bottom taking care to leave an edge. We gather the core in a bowl. Only when we reach the half with the hollow of the balls, we put the second tray with baking balls.

We have time to finish digging everything until the second round is baked. By doing so, we scoop them out much better and faster than if we let them cool. They will harden when they are cold and we must work carefully not to break them. We arrange them with the hole up on a plate.

When we have finished baking and hollowing out all the shells (balls) we move on to the next step. The material resulting from the grinding is ground, crushed with a fork or fingers or can be put in a food processor to form small crumbs. Mix with peach jam which should be slightly softer than the one with the store pectin and which has a dense, hard consistency.

Add the rum aroma to taste, mix well to obtain a cream that is quite soft but does not flow and with this we will fill each half of the ball. When we have finished filling, we take two halves and glue them together and with a clean finger we wipe the cream that will come out between the two halves, when gluing.

After we finished gluing, we took two deep and narrow vessels (I used two disposable glasses that I cut from height so I could walk in them more easily.

In the glasses we put about 50 ml of peach liqueur (orange, white martini or whatever other alcohol you like but it doesn't have a too dark color) in each one after which we put the food color, red in one glass and yellow in the second. We make the color concentrated because this is how the solution works better in the dough and a beautiful, more natural color comes out.

Put a sugar on a plate or a paper napkin and move on to the next step. We take a peach and immerse it in the red solution but only for three quarters, we take it out and dab it a little with a napkin to remove the excess liquid and then we immerse it in the second color, with the end left uncolored but taking care to pass the yellow color and a little over the red one, we dab with the napkin and according to the yellow color, after which we roll them in sugar, taking care to cover them on all sides. Place them on a grill covered with napkins and let them dry.

After drying, we place them in a bowl, cover them with food foil and the next day, between the two glued halves we put a mint leaf and a clove stick. They will soften and freeze until the next day.
Put in the cheese and serve


6 peeled peaches
3-4 tablespoons pitted cherries
150 g of flour
7 tablespoons sugar
100 g. Of very cold butter
a tablespoon of cornstarch
a spoonful of oatmeal
an envelope with vanilla sugar
salt
a cube of butter

Cut the peaches into slices and remove the seeds. Put the cut peaches in a bowl. Add the drained cherries, 3 tablespoons of sugar and cornstarch. Mix well until smooth.
We prepare an oven tray with the dimensions of 25 & # 21520 cm which we grease with the butter cube.
Pour the fruit mixture into the tray and level, then set it aside.
Heat the oven.
We prepare a bowl in which we put flour. Add the oatmeal, vanilla sugar, the remaining 4 tablespoons of sugar and a pinch of salt. Mix well all the dry ingredients for the crust.
We put the cold butter broken or cut into pieces. Mix quickly, with your fingertips, until you get a dough like crumbs. We have to mix very quickly because otherwise the butter will melt and we will not get a crumbly dough.
Sprinkle the dough with crumbs over the fruit in the pan and press lightly with your palms.
Put the tray in the oven heated to 190 degrees for about 35-40 minutes.
When the crust above the cake is browned, remove the tray from the oven.
Let the pie cool for 15-20 minutes, then portion the dessert while it is warm.
Serve with ice cream or vanilla sauce.

The complete video recipe can be found here.


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


PEACHES FILLED WITH COCOA CREAM - VIDEO RECIPE

Peaches filled with cocoa cream are tender, super delicious and good-looking, they also have a special shine, in short, they are perfect for any festive meal. In addition, they are quite economical!
Each peach consists of two hollowed-out cookies, filled with cocoa cream and glued together. The peach thus formed is syruped with a colorful syrup and given through caster sugar for shine. It's a bit of work for these homemade cookies, but it's worth it!

What ingredients do we need to prepare peach cookies

To prepare these delicious cookies, you do not need too many ingredients. These are ingredients that you always have at home, such as: flour, sugar, oil, butter, eggs, cocoa, baking powder, essences, a little milk and food coloring.
If most cookie recipes contain butter, this time I recommend using oil to make the dough. Butter cookies are softer, it's true, but there is a risk that they will not keep their shape when baked. During baking, melt the butter in the composition and spread the cookies a little. But using oil, the cookies keep their shape perfectly. The peaches will be filled with cream and syrup and will be super tender and delicious.
As for the dye, I used a tube of red dye and a bottle of yellow dye (I didn't find them the same). However, the colors came out quite faded. I don't really like dyes and I didn't want to use more, but if you want brighter colors, you'll need more dye.


More cookie recipes

How to store peach cookies

Hollowed cookies can be stored in closed containers for up to a month. Stuffed peaches can be stored in the refrigerator in closed boxes for about a week.
I highly recommend this recipe for peaches filled with cocoa cream!


More festive cake recipes

Ingredients (about 20 stuffed peaches)

For the cream:
- 120 gr butter
- 120 gr powdered sugar
- 25 gr cocoa
- 2 tablespoons of milk
- esenta de rom
- The core of the cookies

Syrup
- 200 ml of milk
- 120 gr sugar
- vanilla essence
- food coloring (I used a tube of red dye and a bottle of yellow dye)


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 ✨