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.
GRILLED PEACH AND BLUEBERRY COBBLER RECIPE BY TASTY
Here's what you need: granulated sugar, all purpose flour, kosher salt, lemon, lemon zest, vanilla bean, blueberry, peaches, all purpose flour, granulated sugar, baking powder, kosher salt, unsalted butter, buttermilk, turbinado sugar, vanilla ice cream
Provided by Jody Tixier
Categories Desserts
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the filling: In a large bowl, whisk together the sugar, flour, salt, lemon juice and zest, and the vanilla bean seeds.
- Add the blueberries and peaches and use a spatula to toss until well coated.
- Transfer the filling to a 10-inch (25 cm) cast-iron skillet. Refrigerate until ready to top.
- Make the biscuits: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Using a cheese grater, grate the cold butter into the flour mixture. Working quickly, use your hands to toss the butter in the flour.
- Pour 1 cup (245 ml) of buttermilk into the flour mixture and use a spatula to stir into a shaggy dough.
- Turn the dough out onto a lightly floured surface. If the dough looks too wet, dust with a bit more flour. Form the dough into a 5x7-inch (12 x 17 cm) rectangle, and sprinkle with more flour. Fold the dough in half, then roll out again. Repeat 4-5 more times to build the flaky layers of the biscuits.
- Add a few tablespoons of flour to a small bowl. Dip a 2-inch (5 cm) round cookie cutter in the flour, then punch out 16 biscuits, pressing the cutter straight down. Reroll the dough as needed to cut out more biscuits.
- Arrange the biscuits on top of the fruit filling, making sure they are touching. Brush the biscuits with the remaining tablespoon of buttermilk and sprinkle with the turbinado sugar. Refrigerate until ready to grill.
- Preheat the grill to 350°F (180°C).
- Place the cast-iron skillet on the grill and shut the lid. Grill the cobbler for 1 hour 15 minutes, until the biscuits are golden brown and the filling is bubbling.
- Let sit for 30 minutes at room temperature, then serve with ice cream or whipped cream.
- Enjoy!
Nutrition Facts : Calories 326 calories, Carbohydrate 74 grams, Fat 1 gram, Fiber 5 grams, Protein 6 grams, Sugar 36 grams
PEACH AND BLUEBERRY CRUMBLES
Steps:
- Preheat the oven to 350 degrees F.
- Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
- For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
- If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.
HEALTHY BLUEBERRY CRISP RECIPE BY TASTY
Here's what you need: blueberry, rolled oats, almonds, whole wheat flour, cinnamon, coconut oil, maple syrup, greek yogurt, maple syrup
Provided by Mercedes Sandoval
Categories Desserts
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350˚F (180˚C).
- Combine dry ingredients of the crisp topping in a bowl. Then add in the wet ingredients and mix until evenly coated.
- Add blueberries to a medium-sized baking dish, then cover with the crisp topping.
- Bake 45-50 minutes, or until golden brown and blueberries start to bubble.
- Mix together Greek yogurt and maple syrup in a measuring cup. Drizzle over your blueberry crisp.
- Serve and enjoy!
Nutrition Facts : Calories 456 calories, Carbohydrate 68 grams, Fat 17 grams, Fiber 9 grams, Protein 11 grams, Sugar 28 grams
PEACH CRUMBLE
We added chopped pecans and a touch of ground ginger to this classic peach crumble for texture and subtle warmth. Serve slightly warm or at room temperature, with a scoop of vanilla ice cream for a delicious summer dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 6 servings
Number Of Ingredients 12
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.
BLUEBERRY PEACH CUSTARD CRUMBLE
Steps:
- Preheat the oven to 350 degrees. In a large bowl, mix together the peaches and the blueberries and pour into a baking dish. In a separate mixing bowl, mix together the sugar, flour and lemon zest. Whisk in the eggs and the heavy cream. Whisk in the salt. Pour the mixture over the peaches and blueberries. In another bowl, mix together the flour, brown sugar and walnuts. Mix in the melted butter. Sprinkle this mixture over the top of the baking dish. Place in the oven and bake for 25 to 30 minutes, or until the center is set, but still jiggles a little. Remove from the oven and cool. When fully cooled, place in the refrigerator for 4 hours.;
BLUEBERRY PEACH CRUMBLE
This recipe came to be because blueberries and peaches are in season during the same time. You can make substitutions of pears, apples or apricots for the peaches and the blueberries if preferred. I hope you will enjoy this dessert from Legal Seafood.
Provided by Bev I Am
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- In a bowl, mix together peaches, blueberries, orange juice and zest.
- Place fruit in buttered 9" pie pan or 8" square baking pan; set aside.
- Combine flour and brown sugar, then cut in 2 TBSP butter with pastry blender until mixture resembles small crumbs the size of peas.
- Sprinkle the flour mixture over fruit and dot with remaining 1 TBSP butter.
- Bake until peaches are cooked through and top is lightly browned and bubbling, about 30 minutes.
- Serve either hot or cold, topped with a drizzle of heavy cream, if desired.
- Also good with vanilla ice cream.
Nutrition Facts : Calories 155.4, Fat 0.5, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 36.7, Fiber 2.3, Sugar 22.2, Protein 2.6
INDIVIDUAL PEACH AND BLUEBERRY CRUMBLES
You could make a big crumble, but it's much more fun and special to have your own personal one! A dollop of a good vanilla ice cream is the icing on the cake, so to speak! :) Adapted from Barefoot Contessa At Home cookbook.
Provided by Sharon123
Categories Dessert
Time 1h11m
Yield 5-6
Number Of Ingredients 12
Steps:
- Preheat oven to 350*F.
- Place peaches in boiling water to cover for 30 seconds-1 minute, until skins peel off easily. Place them right away into cold water.
- Peel peaches, slice into thick wedges, and place in a large bowl. Add the lemon zest, lemon juice, sugar and flour. Toss well to coat.
- Gently mix in blueberries. Allow mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
- Topping:.
- Combine flour, sugar, brown sugar, salt, cinnamon, and butter in bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas(you can do this by hand too if need be). Rub the mixture with your fingertips until it is in big crumbles, then sprinkle evenly over the fruit.
- Bake for 40-45 minutes, until the tops are browned and crisp and the juices are nice and bubbly.
- Serve warm or room temperature.
- You may make these earlier in the day, keep in the fridge and bake just before dinner. Enjoy!
PEACH BLUEBERRY CRUMBLE
Make and share this Peach Blueberry Crumble recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Gently toss the fruit, 1/2 cup sugar and cornstarch together in a 2 quart baking dish and set aside.
- Combine remaining ingredients. Stir with a fork until crumbly and sprinkle over fruit mixture.
- Bake at 375º for 20-25 minutes or until topping is golden.
Nutrition Facts : Calories 624.7, Fat 9.8, SaturatedFat 5.3, Cholesterol 55.6, Sodium 74.4, Carbohydrate 135.5, Fiber 3.7, Sugar 121.4, Protein 4.5
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GRILLED PEACH AND BLUEBERRY CRISP - SPOONFUL OF FLAVOR
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- Divide the peaches and blueberries evenly between the four pieces of foil, layering fruit in the middle of the square.
- In a medium bowl, combine the oats, flour, brown sugar, cinnamon, nutmeg, salt and butter. Stir until combined. Spoon the topping over the fruit, dividing evenly between the four servings. Fold the sides of the foil in and then the top and bottom. Crimp the edges to seal and form a packet. Repeat with the remaining servings.
- Place on the grill and cook for 20 minutes. Remove from heat and let cool for one or two minutes. Carefully open each packet (packets will still be very hot), transfer warm crisp to a bowl and serve with a scoop of vanilla ice cream. Enjoy!
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