Almond Crumble Topping Food

ALMOND CRUNCH TOPPING

Steps:

• Place sugar and butter in small saucepan; cook on medium heat until sugar is dissolved, stirring occasionally.
• Add coconut and almonds; mix well.

PEACH PIE WITH ALMOND CRUMBLE TOPPING

Steps:

• To make topping: Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds. Stir in butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2-inch crumbs. Set aside again while you prepare the filling.
• Preheat oven to 400 degrees and set racks at middle level. Roll out bottom crust and arrange in 9-inch Pyrex plate.
• To make filling: Peel the peaches by cutting a cross in the blossom end of each and dropping them three at a time into a pan of boiling water. Remove after 20 or 30 seconds with a slotted spoon or skimmer and drop them into a bowl of ice water. If the peaches are ripe, the skin will slip off easily. If it does not, remove the skin with a sharp stainless steel paring knife. (If you peel it with a knife, include an extra peach for what you have peeled away.) Hold each peeled peach gently in your left hand over a mixing bowl (if you are left handed reverse.) With a stainless steel paring knife make a cut through to the pit, from stem to blossom end. Make another cut about 3/4-inch to the right of the first one along the outside of the peach. Angle the knife blade back so the cuts meet at the pit. Twist the knife blade upward slightly as a wedge of peach will fall into the bowl. Continue in the same manner around the peach, cutting it into 8 to 10 wedges. Discard the pit and repeat with remaining peaches. Add remaining ingredients, except the butter, to the peaches and stir gently with a rubber spatula to combine. Pour filling into the prepared pastry shell and smooth. Dot with the butter.
• Scatter the crumb topping evenly over the filling. Place pie on the bottom rack of the oven and bake for 15 minutes. Lower the temperature to 350 degrees and move pie to the middle rack. Bake another 30 minutes, or until the crust and crumble are a deep golden and the juices are just beginning to bubble up. Cool the pie on a rack and serve warm or room temperature.

ALMOND CRUMBLE TOPPING

Steps:

• Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds.
• Stir in the butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2 inch crumbs. Set aside again while you prepare the filling.

ORANGE AND ALMOND CRUMBLE CHRISTMAS MINCE PIES

Steps:

• Make the pastry in a large bowl or food processor by blending the butter into the flour until the mixture resembles breadcrumbs.
• Stir in the sugar and orange zest and then 2 tbsp water.
• Bring the mixture together with your hands, adding a few more drops of water if it feels a little dry.
• Preheat the oven to 180C/375F/gas 4.
• Roll out half the pastry (keep the other half wrapped in the fridge) on a lightly floured surface. You want the pastry to be very thin, so it is crisp when cooked.
• Cut out 12 circles of pastry with a plain 6cm cutter (you will need to re-roll the pastry a couple of times) and use to line a 12-hole, non-stick cup cake or mini muffin tin.
• (It is quite a soft pastry, so any little gaps that form as you are lining the holes can easily be patched up.).
• Chill while you make the topping.
• In a small bowl, make the crumble topping by rubbing the butter into the flour until the mixture looks like breadcrumbs. Stir in the sugar and almonds.
• With a teaspoon, fill each pastry case with mincemeat, gently pressing it down to leave room for the topping.
• Sprinkle the topping over each pie, place the tin on a baking tray and bake for 20 minutes or until the topping is golden.
• Leave the pies to cool in the tin before taking them out carefully. They are fragile when hot, so use a small knife to help lift them out.
• Unless you have two tins, repeat the process with the second batch of pastry, filling and topping.
• Eat the mini mince pies warm or cold, lightly dusted with icing sugar and served with whipped cream or brandy butter.

CRACKER BARREL PEACH COBBLER WITH ALMOND CRUMBLE TOPPING

Steps:

• Mix all batter ingredients in a bowl with wisk until well incorperated and light. Pour into non greased 8 x 8 baking pan.
• Drain peaches of syrup except for about a tablespoon of juice in each can, and mix with sugar until it has dissolved. Pour over batter but do not mix -- batter will rise over peaches and juices on it's own.
• Mix all topping ingredients with hands slightly breaking up almonds as you incorperate. Do not place on cobbler yet as the almonds will burn! That step will come later.
• Place into 375 degree oven for 45 minutes. Then, while leaving cobbler in oven, place crumble topping over cobbler and bake another 10-15 minutes. Watch carefully so that nuts don't burn.
• Serve while still a little warm with some cinnamon ice cream and enjoy!

CHERRY PIE WITH ALMOND CRUMB TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Roll out pie crust and lay into a 9-inch pie pan.
• Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes.
• Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain, 3 to 4 minutes.
• Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet.
• Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.

APPLE & ALMOND CRUMBLE PIE

Steps:

• First, make the crumble. Tip the flour, ground almonds, sugar and a pinch of salt into a bowl, then rub in the butter with your fingers until the mix resembles breadcrumbs. Stir in the flaked almonds and chill until needed. Can be prepared up to two days ahead and chilled.
• Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Peel, core quarter and slice the apples, then tip into a bowl with the sugar, mixed spice and flour. Toss well and set aside. Roll the pastry out on a lightly floured surface until it's large enough to line a 20-22cm pie dish. Line the dish with the pastry, then trim and crimp the edge. Alternatively, re-roll the pastry trimmings into an 80cm-long strip, then cut into three thin, long strips, and arrange into a 1cm-wide plait. Arrange the plait around the edge of the dish, and brush with some beaten egg.
• Spoon the apples into the base, then scatter over the crumble. Bake on the hot tray for 35-40 mins until the topping is toasted and the pastry is deep golden. Leave to stand for 10 mins, then serve warm with cream, custard or ice cream.

CHERRY PIE WITH ALMOND CRUMBLE

Steps:

• Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, stir together 1 tablespoon flour, granulated sugar, and 1/4 teaspoon salt. Stir in cherries and vanilla. Brush crust with egg white and fill with cherry mixture.
• In a food processor, pulse together remaining 1 cup flour and 1/4 teaspoon salt. Add brown sugar, butter, and almonds; pulse until large pieces form. Scatter crumble over cherry filling.
• Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until topping and crust are golden, 45 minutes. Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more. Transfer to a rack and let cool. Serve warm or at room temperature. Cover and keep at room temperature, up to 3 days.