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.
STREUSEL-TOPPED GRILLED PEACHES
Steps:
- Heat gas or charcoal grill. In small bowl, mix flour and brown sugar. Cut in cold butter with fork until mixture looks like dry bread crumbs (use fingers if necessary); set aside. Cut 18x8-inch sheet of heavy-duty foil; bring up foil to form sides. Spread streusel mixture evenly in foil; set aside. In small bowl, mix granulated sugar, cinnamon and ginger; set aside.
- Carefully brush one side of grill rack with vegetable oil. Place peaches, cut sides down, on oiled side of grill. Place foil container with streusel on other side of grill. Cook peaches over medium heat 3 minutes. Cook streusel 3 to 6 minutes or until light golden brown, stirring frequently with long-handled spoon. Remove foil with streusel from grill; set aside.
- After 3 minutes, turn peaches cut sides up. Brush cut sides with melted butter; sprinkle with sugar mixture. Cook about 3 minutes longer or until softened. Turn peaches cut sides down; cook 1 to 2 minutes or until cut sides are caramelized. To serve, sprinkle peach halves evenly with streusel. Serve with ice cream.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 12 g, TransFat 0 g
GRILLED PEACHES WITH FROZEN YOGURT AND MOLASSES COOKIE CRUMBLE
Keep the grill warm the next time you're dining outside, and enjoy this fruity dessert, made even richer with Betty Crocker molasses cookie topping.
Provided by Cheri Liefeld
Categories Dessert
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In medium bowl, stir cookie mix, 1/2 cup butter, the water and egg until dough forms. Drop dough by tablespoonfuls onto ungreased cookie sheet, making 18 cookies.
- Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
- Meanwhile, heat gas or charcoal grill. In small bowl, mix brown sugar, cinnamon and 2 tablespoons butter; set aside. Carefully brush oil on grill; place peach haves, cut sides down, on grill over medium-high heat. Cook uncovered about 5 minutes until peaches start to soften. Turn peaches over; spoon brown sugar mixture into centers. Cook 5 minutes longer; remove from grill.
- Place 1 peach half in each of 6 dessert bowls. Top with scoop of frozen yogurt. Divide blackberries among bowls. Crumble 1 molasses cookie over top of each; serve 2 cookies on the side.
Nutrition Facts : ServingSize 1 Serving
BALTIMORE PEACH CAKE
I've never been to Baltimore, so I can't comment on the current state of affairs, but what I can tell you is that this easy to make, yeast-based cake really is amazing. They say this recipe was brought to Baltimore by German immigrants, who apparently used to top it with caramelized onions. I don't know about onions, but any ripe, sweet fruit should work in this. Serve with ice cream if desired.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 2h55m
Yield 12
Number Of Ingredients 11
Steps:
- Combine sugar and yeast in a bowl. Pour in milk, butter, and egg. Whisk together until sugar is dissolved. Stir in flour, a portion at a time, until mostly moistened, adding more if dough is too wet. Add salt and stir until a soft, slightly sticky dough comes together.
- Cover dough with a damp towel and let rise in a warm spot until doubled in volume, about 1 1/2 hours.
- Grease a 9x13-inch baking dish with 1/2 tablespoon butter. Split peaches in half along the seam and slice halves into quarters, then eighths.
- Transfer dough into the buttered baking dish. Use a spatula to spread dough out to the corners of the dish. Cover with plastic wrap and let rise once more until roughly doubled in volume, 30 to 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Arrange peach slices onto the dough, pressing them in lightly. Drizzle remaining butter on top. Sprinkle Demerara sugar over peaches.
- Bake in the preheated oven until a toothpick inserted into the cake, not through a peach, comes out clean, 40 to 45 minutes.
- Heat apricot preserves up with a splash of water and brush glaze over the top of the cake. Let cool to room temperature before slicing.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 40.3 g, Cholesterol 35.3 mg, Fat 8 g, Fiber 1 g, Protein 5 g, SaturatedFat 4.8 g, Sodium 310.4 mg, Sugar 14.4 g
PERFECT PEACH PIE
Eat a perfect peach under the summer sun and you'll experience the fruit at its messy, dripping, sugar-bright best. Rinse your chin and understand that no melon, apricot or blackberry can compete. But how often does this happen? For most of us, a great and truly perfect peach is a rare event. We can expect but one or two a season, for all our trying. Enter the pie. A peach pie can elevate good peaches to excellence and great ones to the sublime. Even a peach pie made with frozen fruit is a terrific thing. The addition of sugar helps; so, too, do a dash of lemon juice and a light sprinkle of nutmeg, which offers a slight bitterness to offset the sweet. Add a crown of vanilla ice cream for a perfect diner-style à la mode effect.
Provided by Sam Sifton
Categories pies and tarts, dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the pie dough. Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
- Add egg yolk and vinegar to 1/4 cup ice water, and stir to combine. Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine. Gather a golf-ball-size bit of dough, and squeeze to combine. If it does not hold together, add a little more of the liquid, and stir or pulse, then check again. Repeat as necessary.
- Turn the dough out onto a lightly floured surface, and gather together into a rough ball. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create 8 portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.
- Flatten each ball into a 5- or 6-inch disc, one slightly larger than the other. Wrap the discs in plastic wrap, and place in the refrigerator for at least 60 minutes.
- Preheat oven to 425. Make the pie filling: Combine sliced peaches, lemon juice, sugar and flour in a large bowl, and gently mix to combine. Set aside.
- Take the larger of the pastry discs out of the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pie plate. Add the peaches. Sprinkle them with the ground nutmeg.
- Roll out second disc of pastry. Place on top of filling. Wet edges of the bottom pastry disc with some cold water. Trim pastry, pinch bottom and top edges together and cut a few slits to allow steam to escape from the pie. Brush the egg white on the top, particularly around the edges, and sprinkle with a pinch of granulated sugar.
- Bake the pie for 15 minutes, then reduce heat to 375. Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 253 milligrams, Sugar 36 grams, TransFat 1 gram
GRILLED PEACH CRUMBLE RECIPE
As easy as it is delicious, this grilled peach crumble recipe is the perfect way to end any backyard cookout.
Provided by Kris Coppieters
Categories Dessert
Number Of Ingredients 8
Steps:
- Prep. Combine the butter, flour, brown sugar, granulated sugar, cinnamon, and salt in a small bowl. Blend the ingredients with a fork to create small crumbles.
- Cut the peaches in half vertically. Twist the halves and remove the pits. Cut approximately 1/8 inch/3.2 mm off of the rounded side of each peach half so that the peaches can sit flat, pit side up, on the grill.
- Fire up. Prepare a grill for indirect cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. Adjust the grill vents to bring the temperature to about 325°F/162.8°C. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 325°F/162.8°C.
- Cook. Place the halved peaches, pit side down, on the hot side of the grill. Grill the peaches until lightly charred, approximately 3 to 4 minutes. Remove the peaches from the grill.
- Spread on the crumble. Top the pit side of the peaches generously with the crumble mixture, spreading the crumble all the way to the edges. Set the peaches, topping side up, on the cooler side of the grill as far from the heat source as possible. Cover the grill and allow the peaches to cook until the crumble mixture is golden brown, approximately 15 minutes.
- Serve. Plate the peaches and top with whipped cream. Serve immediately.
PEACH SUGAR COOKIE CRUMBLE
This sugar cookie crumble is like peach crisp with a sugar cookie topping. Since it uses canned peaches, you don't have to save this recipe just for peach season. It's delicious with ice cream. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Melt butter in a 12-in. cast-iron or other ovenproof skillet over medium heat. Add peaches, 3/4 cup sugar, 2 teaspoons vanilla, ginger and cinnamon. Cook and stir until peaches soften and begin to break down, about 10 minutes. Remove from the heat., In a large bowl, cream shortening, brown sugar and remaining 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg, almond extract and remaining 1 teaspoon vanilla. In another bowl, whisk flour, cornstarch, baking soda and baking powder; gradually beat into creamed mixture. Crumble dough over peach mixture. If desired, sprinkle with pecans and coarse sugar., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 480 calories, Fat 19g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 156mg sodium, Carbohydrate 73g carbohydrate (52g sugars, Fiber 2g fiber), Protein 3g protein.
BROILED PEACHES
Steps:
- HEAT the broiler.
- CUT the peaches in half and remove the pit. Place the peaches cut side down in a 9 x 13-inch baking pan.
- BROIL 4 inches from the heat source for about 3 minutes, until lightly charred. Remove the peaches from the oven and turn them over, cut side up.
- COMBINE the butter and sugar in a small bowl. Spread the mixture evenly over the peaches. Return to the oven and broil for 5 minutes, until bubbly and browned.
- SERVE immediately or at room temperature with your choice of toppings.
- Variations
- Ice cream and sorbet flavors-butter pecan, raspberry sorbet, or peach on peach.
- Sweet liqueurs-amaretto, framboise, hazelnut, and cassis.
- Toppings-cheater smoked dessert sauces, whipped cream, mascarpone cheese, honey, crème fraîche, crumbled amaretti cookies, toffee bits, crumbled gingersnaps, granola, toasted pecans, almonds, macadamias, and pistachios.
GRILLED PEACHES WITH SHORTBREAD CRUMBLE, MARK
Knowing I was talking about the peach cobbler recipe I made for Barb in NC, Mark responded with this recipe. :) No idea where he got it, but it sounds yummy!
Provided by Megan Stewart
Categories Fruit Desserts
Number Of Ingredients 9
Steps:
- 1. In bowl, combine shortbread crumbs, brown sugar, flour, cinnamon and nutmeg. With fingers, add butter until it is coarse crumbs. Brush sides of peaches with oil and put cut side down on hot grill rack at medium heat, cover and cook 7 min until grill marks appear. Turn peaches over, put about 1 T of the crumb mixture into the pit hole, cover grill and cook 5 min longer for grill marks to appear. Serve with frozen yogurt if desired. Can sprinkle top with additional cinnamon if desired.
BROILED PEACHES WITH COOKIE CRUMB TOPPING
Make and share this Broiled Peaches with Cookie Crumb Topping recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- In a bowl, toss together the peaches, the lemon juice, extract (if using), cinnamon and 1 tblsp of the brown sugar.
- Empty into a buttered, ovenproof baking dish large enough to hold the peaches in one layer.
- Broil the mixture about 6 inches from the preheated broiler for 5-7 minutes, or until the peaches are tender.
- In a small bowl, combine the remaining brown sugar, butter and cookie crumbs and sprinkle over peaches.
- Broil 1-2 minutes longer, or until topping is pale golden.
- Divide between 2 dishes and serve with the cream.
Nutrition Facts : Calories 167.5, Fat 7.9, SaturatedFat 4.2, Cholesterol 16.9, Sodium 81, Carbohydrate 24.2, Fiber 1.8, Sugar 18.5, Protein 1.5
BROILED PEACHES WITH COOKIE-CRUMB TOPPING
Categories Fruit Dessert Broil Quick & Easy Peach Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a bowl toss together the peaches, the lemon juice, and 1 tablespoon of the brown sugar and in a buttered flameproof baking pan large enough to hold the peaches in one layer broil the mixture about 6 inches from a preheated broiler for 5 to 7 minutes, or until the peaches are tender. In a small bowl combine the remaining 1 teaspoon brown sugar, the butter, and the cookie crumbs and sprinkle the topping over the peaches. Broil the mixture for 1 to 2 minutes, or until the topping is pale golden. Divide the mixture between 2 dishes and serve it with the cream.
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- Preheat the oven to 350 degrees. In a medium bowl, combine the flour, brown sugar, cinnamon, and pecans. Stir in the butter until a coarse crumble is formed. Spread the crumble on a parchment lined sheet pan, and transfer to the oven. Bake for 15 mins.
- Take your peaches and brush their cut sides with maple syrup. Grill them on a hot grill or grill pan brushed with olive oil until they’re caramelized and have nice grill marks on both sides.
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- For Crumbs: Preheat oven to 175°C | 350°F. Line a baking tray / sheet with baking (parchment) paper. In a medium-sized bowl, mix together the flour, sugar, almond meal, baking powder and salt. Add the melted butter and vanilla, and blend using your fingertips until small crumbs form.
- Spread out on prepared baking tray and bake for 10 minutes. Rotate tray to evenly bake the crumbs, and bake for a further 8 minutes or so, or until golden and crisp. Allow to cool to room temperature.
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- For the peaches: Once peaches are pitted and halved, preheat your grill or grill pan to medium-high heat and brush with olive oil. Grill the peaches for 3-4 minutes until char marks appear, then flip and grill another 3-4 minutes.
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