Peach And Hazelnut Crumbles Food

PEACH AND HAZELNUT CRUMBLES

Steps:

• Preheat oven to 160 degree celsius.
• Divide drained peaches (if large slice finer) between 2 small oven proof dishes.
• Roast hazelnuts - put on a tray and roast in a 160 degree oven for 8 to 10 minutes and then removed and place in a clean towel and rub to remove skins (In doing this I removed about 1/2 the skins and just coarsely chopped the nuts in a mini processor with skins that were left on and it was still good).
• Mix hazelnuts with oats in a small container.
• Mix 2 teaspoons of reserved juice and maple syrup and heat in a microwave proof container (about 20 seconds at 50% heat in a 900 Watt microwave) - the original recipe suggested heating in a small pan, my suggestion if you do not have a microwave is put the maple syrup and juice in a heat proof container and heat in a water bath on top of the stove.
• Add the syrup/juice mixture to the oat and hazelnuts and mix well and then divide this mix over the peaches.
• Put into the oven and cook for 20 to 25 minutes until crispy and brown.
• Heat up 1/4 cup of reserved juice (again I suggest the microwave - 20 seconds in 900 watt microwave) or place juice in heatproof container and heat in a water bath on stove top.
• Pour heated juice equally over crumbles.
• Serve with a scoop of low-fat icecream or a vanilla low-fat or diet yoghurt.

PEACH AND STRAWBERRY CRUMBLE

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
• For the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.
• For the topping: In the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.
• Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream.

PEACH CRUMBLE

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.

GRAPE AND HAZELNUT CRUMBLE

Steps:

• Preheat oven to 375°F.
• Reserve 3 tablespoons of the orange juice. Combine grapes, jelly, and remaining orange juice in a saucepan. Cook over medium heat, stirring occasionally, until grapes burst, 7-10 minutes. Whisk together reserved orange juice and cornstarch. Add mixture to grapes and cook stirring occasionally, until grape filling boils and thickens, about 1 minute. Add lemon juice to taste.
• Transfer filling to a shallow 4-cup baking dish or 8-inch round pan. If desired, individual ramekins may be used.
• TO PREPARE TOPPING: In a medium bowl, stir together flour and salt. On a cutting board, thinly slice butter and chop into tiny pieces; add butter to flour mixture and toss to combine. Stir in oats and hazelnuts and sprinkle mixture evenly over grape filling in the baking dish. Bake in the center of the oven for 20-25 minutes until crust is golden.

RHUBARB, PEAR & HAZELNUT CRUMBLES

Steps:

• Melt the butter in a pan, then add the pears, rhubarb, sugar, cinnamon and cloves, and cook over a low heat for 10-12 mins or until just tender. Divide the rhubarb between 4 ovenproof dishes (or use 1 large dish) and set aside.
• Heat oven to 200C/180C fan/gas 6. To make the crumble topping, tip all the ingredients into a food processor and pulse to crumbs. Sprinkle the topping over the fruit filling, then bake for 30 mins or until golden brown on top. Serve with vanilla ice cream or double cream.