Peach And Sesame Crumble Food

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PEACH AND SESAME CRUMBLE



Peach and Sesame Crumble image

Triple the sesame, triple the fun. Tahini teams up with toasted sesame seeds and toasted sesame oil to balance the sweetness of late summer peaches with rich, earthy nuttiness.

Provided by Sarah Jampel

Yield 6-8 servings

Number Of Ingredients 12

⅓ cup raw sesame seeds
1 lemon
2½ lb. peaches (6-7), thinly sliced
⅓ cup plus 1¼ cups sugar
1¾ tsp. kosher salt, divided
1 cup all-purpose flour
½ cup (1 stick) unsalted butter
½ tsp. ground cinnamon
⅓ cup tahini
2 tsp. toasted sesame oil
1-2 tsp. cornstarch
Vanilla ice cream (for serving; optional)

Steps:

  • Place a rack in top third of oven; preheat to 375°F. Toast sesame seeds on a rimmed baking sheet, tossing halfway through, until golden brown, 12-15 minutes. Immediately transfer to a large bowl.
  • Meanwhile, finely grate zest from lemon into a medium bowl; set aside. Place peaches in a 13x9" baking dish. Halve lemon and squeeze 1 Tbsp. juice over peaches, then sprinkle ⅓ cup sugar and ¾ tsp. salt over. Toss to gently combine, then let sit while you prep the topping, at least 20 minutes.
  • Add flour and remaining 1¼ cups sugar and 1 tsp. salt to bowl with sesame seeds. Whisk to combine.
  • Add butter and cinnamon to bowl with lemon zest. Microwave until butter is melted, about 1 minute. (Or, if you don't have a microwave, melt butter with cinnamon and lemon zest in a small saucepan over medium.) Whisk in tahini and oil.
  • Scrape tahini mixture into dry ingredients and mix until incorporated (mixture should hold together when squeezed in your hand).
  • The peaches should look juicy at this point. Add 1 tsp. cornstarch. If they're really juicy, add another 1 tsp. Gently toss to combine. (If your peaches happen to be not-so-ripe and aren't juicy, don't add any cornstarch.)
  • Squeeze topping into big clumps, then break off uneven pieces and scatter over peaches.
  • Bake crumble until topping is well browned and firm, peaches are tender, and juices are bubbling, about 1 hour. Let cool slightly.
  • Divide crumble among shallow bowls and add a scoop of ice cream if desired.

PEACH CRUMBLE



Peach crumble image

A comforting fruit pudding that won't ruin your healthy eating plan - this easy fruit crumble is low in fat and calories.

Provided by Cassie Best

Categories     Dessert

Time 45m

Number Of Ingredients 6

3 x 410g cans peach slices in juice
zest 1 lemon , plus juice ½
1 tbsp agave syrup
140g plain flour
50g porridge oat
25g cold butter , grated

Steps:

  • Heat oven to 200C/180C fan/gas 6. Drain the peaches, but reserve the juice. Tip the peaches into a deep baking dish, roughly 20 x 30cm. Scatter over the lemon zest and juice and 1 tbsp of the agave, then toss everything together.
  • In a bowl, combine the flour, oats, butter, remaining agave and 4 tbsp of the reserved peach juice. Mix together, first with a spoon, then with your fingers, until you have a rough crumbly mixture. Scatter over the peaches, then bake for 35 mins until golden and crunchy on top.

Nutrition Facts : Calories 202 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

PEACH CRUMBLE



Peach Crumble image

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

2 pounds firm, ripe peaches (6 to 8 peaches)
1/4 cup packed light brown sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
Pinch kosher salt
1 cup all-purpose flour (see Cook's Note)
1/2 cup raw pecans, roughly chopped
1/4 cup packed light brown sugar
1/2 teaspoon ground ginger
Pinch kosher salt
6 tablespoons unsalted butter, melted
Vanilla ice cream, for serving

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.

PEACH AND SESAME CRUMBLE



Peach and Sesame Crumble image

Categories     Peach

Number Of Ingredients 10

1/3 cup Sesame seeds
1 Lemon
2.5 pounds Peaches, thinly sliced
1.75 teaspoons Kosher salt
1 cup All purpose flour
1/2 cup Butter
1/2 teaspoon Cinammon
1/3 cup Tahini
2 teaspoons Toasted sesame oil
1 teaspoons cornstarch

Steps:

  • Toast sesame seeds @ 375, tossing 1/2 halfway until golden brown. 12-15 minutes and move to bowl
  • Zest lemon into medium bowl and set aside. Put peaches in 13x9 baking dish. Halve lemon and 1 Tbsp juice over peaches, sprinkle 1/3 cup sugar (too much) and 3/4 tsp salt. Toss gently to combine and let sit for 20 min
  • Add flour and 1.25 cups (too much) sugar and 1 tsp salt to bowl to combine with sesame seeds. Whisk to combine.
  • Add butter and cinammon with lemon zest. Microwave until butter melts (1 min). Whisk in tahini and oil.
  • Scrape tahini mixture in dry ingredient and mix until incorporated (hold together in hand)
  • Add 1 tsp cornstarch to peaches. If still juicy, add another. Gently toss to combine.
  • Squeeze topping into big clumps and break off uneven pieces and scatter
  • Bake about 1 hour (juices bubbling and crumble is well browned and firm)

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  • Place a rack in top third of oven; preheat to 375°. Now prep your peaches. These should be some of the sweetest, most fragrant peaches you can find. Better peaches make for a better peach crumble. (If you've got peaches that aren't ready, place them in a brown paper bag with a banana, then check back every day. The banana will speed up the ripening process.) Slice 2½ lb. peaches (6–7) in half with a chef’s knife. Using a paring knife, cut around pits; pry them out if necessary ("clingstone" peaches have pits that cling to the flesh, whereas "freestone" peaches' pits can be easily pried out). Cut each peach half in half (so you have peach quarters), then cut each quarter into half twice more (you want 4 thin slices from each quarter, or 16 thin slices from each peach). As you go, transfer peach slices to a 13x9" baking dish.
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