Peach Berry Lemon Crumble Food

PEACH BERRY LEMON CRUMBLE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In large bowl, toss peaches, blueberries, 1/2 cup of the cookie mix and 1 teaspoon of the lemon peel. Spoon mixture into baking dish.
• In same bowl, place remaining cookie mix. Cut in butter, using pastry blender (or pulling 2 knives through mix in opposite directions), until mixture looks like coarse crumbs. Stir in remaining 1 teaspoon lemon peel. Sprinkle over fruit mixture.
• Bake 40 to 45 minutes or until filling is bubbly and topping is golden brown. Serve warm.

VEGAN PEACH CRUMBLE

Steps:

• Heat the oven to 375 degrees. In a 2- to 3-quart dish (such as a 10-inch skillet or a 9-by-13-inch dish), toss the peaches with 1/3 cup brown sugar, the lemon juice and 1/2 teaspoon salt.
• In a medium bowl, use your hands to stir together the remaining 1/3 cup brown sugar and 1/2 teaspoon salt with the flour, granulated sugar and lemon zest. Add the almonds and oats, and stir to combine. Add the coconut oil and stir until the mixture holds together when squeezed in your hand.
• Stir the cornstarch into the peaches, then spread into an even layer. Clump some topping in your palm, then break off pieces ranging in size from a walnut to a hazelnut and scatter lightly on top of the peaches. Repeat with the remaining topping. Bake until the crumble is golden brown and the fruit is bubbling in the center, 40 to 45 minutes. If the crumble is browned before the fruit is bubbling, cover with foil. Let sit at least 15 minutes before serving.

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.

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.