PEACH CRUMBLE PIE
My mother-in-law has been making this peach crumble pie for many years! I'm not sure where she got it, but it's my favorite!
Provided by Vanessa Findiesen
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into a 9-inch pie pan.
- Combine sugar, flour, butter, and salt in a bowl; mix with your fingers until it has a pea-sized, crumbly texture. Put 1/3 of the mixture into the pie crust.
- Lay peach halves, flat-sides down, onto the crumb mixture. Cut remaining peach halves into sections and place in between the halves to fill any spaces. Place remaining crumble mixture on top and sprinkle with nutmeg.
- Bake in the preheated oven for 15 to 20 minutes. Reduce heat to 400 degrees F (200 degrees C) and continue to bake until set and golden, about 30 minutes more.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 39.8 g, Cholesterol 15.3 mg, Fat 13.3 g, Fiber 1 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 141.6 mg, Sugar 25.5 g
EASY PEACH CREAM PIE
I got this recipe while living in Utah. Now I always use Utah peaches to make this delicious, creamy dessert-they're the best ones that I've ever tasted, and they certainly represent our region of the country.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange peaches in crust. In a small bowl, whisk eggs, sugar, flour and salt. Whisk in cream and vanilla until blended; pour over peaches. , Bake until center is almost set, 40-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Serve warm; or, for firmer pie, chill before serving. Refrigerate leftovers.
Nutrition Facts : Calories 390 calories, Fat 19g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 146mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
PEACH CRUMBLE PIE
Make and share this Peach Crumble Pie recipe from Food.com.
Provided by barefootmommawv
Categories Pie
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl(1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. On lightly floured surface, shape pastry into flattened disk. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. (If refrigerated longer, let dough soften slightly before rolling).
- Heat oven to 425°F
- On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside down 9 inch glass pie plate. Fold pastry into quarters, place in pie plate. unfold and ease into plate, pressing firmly against bottom and side. Trim over hanging edge of pastry to one inch from rim of plate. Fold and roll pastry under, even with plate; press edge with tines of fork or flute if desired.
- Place peaches in pastry lined plate. Mix granulated sugar and 1/2 teaspoon nutmeg; sprinkle over peaches. In small bowl, beat whipping cream and egg with fork or wire whisk until blended; pour over peaches. In another small bowl, mix topping ingredients with fork until crumbly; sprinkle over peaches.
- Cover edge of pastry with 2 to 3 inch wide strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Serve warm.
PEACH AND BLUEBERRY CRUMB PIE
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Place an oven rack in the center of the oven and preheat to 375 degrees F. Butter a 9-inch ceramic or glass pie dish.
- For the filling: Finely grind the tapioca in a food processor or spice grinder, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest and tapioca in a medium bowl.
- Unroll the pie crust and place in the pie dish. Brush the inside with the egg white.
- For the topping: Pulse the almonds, butter, oats, flour and sugar until small chunks form in a food processor.
- Pour the filling into the crust. Crumble the topping over the filling and bake until the top is golden brown, about 55 minutes. If after 30 minutes of baking the edges of the crust begin to brown too quickly, cover the edges of the pie dish with strips of foil. Cool the pie for 30 to 40 minutes before slicing.
PEACH CRUMB PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h55m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 375 degrees F.
- To make the filling:
- In a large bowl, combine the peaches, sugar, and cinnamon. Add the cornstarch to a small bowl and whisk in the lemon juice so no lumps remain. Pour the cornstarch mixture over the peaches and toss. Let the peaches sit for 15 minutes while you roll out the pie dough and make the streusel topping.
- To make the topping:
- Mix the flour, brown sugar, cinnamon, allspice, and salt in a large bowl. Blend the butter into the mixture with your fingers until it forms pea-size lumps and looks crumbly. Stir in the almonds.
- To assemble:
- Roll out the dough an extra inch on a lightly-floured surface. Place the dough in the bottom of a 9-inch pie pan. Crimp edges as desired.
- Pour the pie filling into the pie shell and sprinkle the streusel topping over the pie. Dot the top with sliced butter. Bake for 45 to 50 minutes. Remove from the oven and let cool before serving.
PEACH CRUMBLE PIE
This peach-packed pie is a summer treat that will please any crowd. The crunchy crumble adds to the pie's mouthwatering texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h15m
Number Of Ingredients 11
Steps:
- Make crust: In a food processor, pulse flour, salt, and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
- Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.
- Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 1/2 hours before serving.
Nutrition Facts : Calories 379 g, Fat 20 g, Fiber 2 g, Protein 4 g
PEACH CRUMBLE
I like to whip up this litle dessert when I don't have time to roll out a pie dough. You could use any canned fruit or pie filling that you prefer.
Provided by Jeanne Benavidez
Categories Fruit Desserts
Time 55m
Number Of Ingredients 6
Steps:
- 1. Place peaches in an 8 x 8 " baking pan. Add lemon zest.
- 2. In a small bowl, crumble pie crust mix and brown sugar together; mix well.
- 3. Sprinkle brown sugar mixture evenly over peaches and dot with butter.
- 4. Bake at 350 degrees F for 45 minutes.
SOUR CREAM PEACH CRUMBLE PIE
This pie is super rich with a crumb topping and lattice crust. You can use fresh or canned peaches and it comes out great!
Provided by Pat Turner
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h15m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Unroll 1 pie crust and place in a 9-inch pie plate. Roll the second crust on a lightly floured surface to a 12-inch circle and cut into even strips; set aside.
- Combine peaches, sour cream, sugar, flour, vanilla extract, and nutmeg for pie in a bowl; toss to combine. Pour into the pie crust.
- Combine flour, brown sugar, and cinnamon for the topping in a small bowl. Cut in the butter with a pastry blender or 2 knives until crumbly. Sprinkle over the peaches.
- Weave reserved crust strips into a lattice and place on top of crumb topping. Cover crust edges with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and bake until filling is bubbly and crust is golden brown, about 10 minutes longer.
Nutrition Facts : Calories 392 calories, Carbohydrate 48.2 g, Cholesterol 19.3 mg, Fat 20.7 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 8.3 g, Sodium 209 mg, Sugar 23.5 g
PEACH CRUMB PIE
Peach Crumb Pie is an American classic, made from fresh peaches with a brown sugar cinnamon filling and and a crispy buttery oat crumb topping.
Provided by Sabrina Snyder
Categories Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees and line pie pan with pie crust.
- Mix peaches with sugar, brown sugar, cinnamon, cornstarch and lemon juice.
- Pour peaches into pie crust.
- To make the crumb topping use a fork to combine the oats, flour, brown sugar, salt and butter until it forms a pea sized crumb.
- Top the peaches with the crumb mixture and place the pie plate on a baking sheet lined with foil.
- Bake for 45-50 minutes until golden brown.
Nutrition Facts : Calories 248 kcal, Carbohydrate 43 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 111 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
PEACH CREAM PIE
From field editor Denise Goedeken of Platte Center, Nebraska comes this yummy pie that's a sure winner when fresh peaches are in season. "The sour cream filling and cinnamon crumb topping complement the fruit flavor," she maintains.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine flour and salt; cut in butter until crumbly. Press into a 9-in. pie plate. , For filling, place peaches in a large bowl; sprinkle with 1/4 cup sugar and toss gently to coat. In another small bowl, combine the flour, egg, vanilla, salt and remaining sugar; fold in sour cream. Stir into peaches. , Pour into crust. Bake at 400° for 15 minutes. Reduce heat to 350°; bake for 20 minutes. , Meanwhile, prepare topping. In a small bowl, combine the sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle topping over top of pie. Bake at 450° for 15 minutes or until topping is browned. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 498 calories, Fat 23g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 419mg sodium, Carbohydrate 67g carbohydrate (41g sugars, Fiber 3g fiber), Protein 6g protein.
PEACHES AND CREAM PIE
Peaches and Cream Pie is delicious, refreshing summertime dessert.
Provided by Vera Z.
Categories desserts
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 F, spray 10 inches deep pie dish with non-stick spray and set aside.
- In a bowl whisk together flour, baking powder, corn starch, salt and ½ cup sugar.
- Add egg, vanilla, softened butter and milk and mix for about 2-3 minutes.
- Pour the mixture in prepared pie dish. Arrange sliced peaches on top. The mixture is thin, and the peaches will sink, but that's OK.
- Beat softened cream cheese for a minute, then add 1/3 cup sugar and mix until smooth and creamy. Mix in reserved syrup. Spread the mixture over the peaches within 1 inch of pan edge.
- Sprinkle with cinnamon sugar and bake for about 35 minutes.
- You can serve it lukewarm at room temperature if you like it to be gooey like cobbler, or chilled from a fridge, it's up to your taste.
- Top with a scoop of whipped cream or ice cream if desired
PEACH CRUMBLE PIE WITH HUDSON CREAM FLOUR
A beautiful peach pie using canned peaches with a crumble streusel topping.
Provided by Lea Ann Brown
Categories Dessert
Time 2h15m
Number Of Ingredients 12
Steps:
- Mix pie crust ingredients together and form dough into a ball.
- Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges.
- Make filling: In a large bowl, toss together peaches, brown sugar, cinnamon, nutmeg, vanilla and flour until combined.
- Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.
- Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 1/2 hours before serving.
Nutrition Facts : Carbohydrate 36 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 5 mg, Fiber 3 g, Sugar 26 g, Calories 226 kcal, ServingSize 1 serving
PEACH CREAM CRUMBLE PIE
A peach pie with a creamy custard flavor topped with a crunchy crumble topping.(Say that really fast 5 times!) A family tradition for generations. It will have people ask for their own pie... it's that good! Please read all directions first. Use your own crust recipe or Pillsbury ready made. Always a favorite anytime. Enjoy from our home to yours.
Provided by ruby_red83
Categories Pie
Time 1h40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 15
Steps:
- CRUST: Cut together ingredients, roll it out, and place in 9 inch deep dish pie pan. If you use the ready made or your own, put in pie pan and crimp edges.
- FILLING: Place peaches in a bowl and sprinkle with 1/4 cup sugar, mix and let set. Combine flour, cornstarch, egg, vanilla, salt, and remaining sugar. Mix well and then add the sour cream. Stir in with the peaches mixing well but not smashing peaches. Pour into pie crust Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees bake for another 20 minutes. Wait you bake it more after you sprinkle on the topping.
- TOPPING: Combine sugar, flour, and cinnamon in a small bowl. If your butter is SLIGHTLY melted from the microwave that is okay. Just mix it in and after it is all mixed add the oatmeal.Put in fridge while the pie is baking. Then by the time it is ready to sprinkle on the top, it will be just right. (No cutting into the flour and oatmeal that way.) Now bake at 400 degrees for 15 minutes longer (the center will finish as it cools) and cool on a rack. I serve it cold from the fridge with a french vanilla ice cream or nothing. You don't need whip cream.
Nutrition Facts : Calories 530, Fat 24.8, SaturatedFat 15, Cholesterol 84.8, Sodium 293, Carbohydrate 72.5, Fiber 2.8, Sugar 40.7, Protein 6.8
More about "peach cream crumble pie food"
PEACHES & CREAM PIE | FRUIT RECIPES | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Servings 12Total Time 1 hr 25 minsCategory DessertsCalories 481 per serving
- Cube 200g of the butter and pulse in a food processor with 400g of the flour, until it resembles fine breadcrumbs.
- Form the dough into a ball, wrap in clingfilm and chill in the fridge for 20 minutes.Preheat your oven to 180ºC/gas 4.
- Grease a 30cm pie dish with butter.Roll out the dough to a 40cm circle, then place into the pie dish, firming it in place.Prick all over with a fork, cover with greaseproof paper, fill with baking beans and pop in the oven to blind bake for 10 to 15 minutes, or until cooked.Crack the remaining eggs into a bowl with the vanilla, cornflour, milk and yoghurt.
SUPER EASY PEACH CRUMBLE PIE RECIPE (NO PEELING THE PEACHES)
From stayingclosetohome.com
Reviews 4Calories 291 per servingCategory DESSERTS
- Combine the peaches with the sugar, and flour Toss lightly. Make topping in a small bowl combine brown sugar, flour and oats and using hands work in butter until large clumps form
- Transfer peach filling to pie shell, then sprinkle with crumb topping. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden brown, 1 hr to 1hr 15 mins. Let cool on a wire rack 1 1/2 hrs before serving. Store covered, at room temperature for up to 2 days.
PEACHES AND CREAM CRUMBLE BARS - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
5/5 (3)Estimated Reading Time 4 mins
- Note: The filling should be poured on a hot or warm crust, so be sure to prepare it while the crust is baking in the oven.
- Preheat oven to 350F/180C. Grease a 9×13-inch pan or line with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking. Set aside.
- To make the crust: Process flour, granulated sugar, and salt in a food processor for a few seconds until combined. Add butter and pulse until mixture becomes crumbly and resembles coarse meal. Alternatively, you can crumble all the ingredients together in a bowl using a pastry cutter. Set aside 1½ cups of the crumb mixture for the topping. Sprinkle remaining crumbs into prepared pan and press firmly into an even layer to form a crust. Bake for about 15 minutes, until the edges are slightly browned. While crust is baking, make the streusel topping and filling.
- To make the streusel topping: Add brown sugar to the remaining crumb mixture and toss with your fingers to combine until large clumps of dough are formed.
PEACH PIE CRUMBLE (THE BEST PEACH PIE WITH ICED CREAM ...
From neighborfoodblog.com
4.5/5 (86)Total Time 1 hr 10 minsCategory Pies & TartsCalories 424 per serving
- In a medium sized bowl, whisk together sugars, flour, cinnamon, ginger and salt. Drizzle melted butter over the top and use your fingers to work the butter into the flour mixture until coarse crumbles form. The mixture will probably seem wetter than typical crumb topping mixtures.
- In another bowl, toss the peach slices with the cornstarch, lemon juice, and about 3/4 cup of the butter mixture. Place in the pie crust.
CLASSIC PEACH PIE RECIPE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
Reviews 16Calories 693 per servingCategory Dessert
- First, prepare the pie crust. Place the cold butter, all-purpose flour, salt and sugar into a food processor. Pulse for a few minutes, until fine crumbs form. You can also use a pastry cutter or two large forks for the same process.
- Gradually begin adding the water into the food processor, 1 tablespoon at a time, until dough begins to hold its shape. Keep mixing until the dough comes together into a ball. Remove the dough onto lightly floured work surface. Shape it into flat disk, wrap with plastic wrap and set it into refrigerator to chill for at least 30 minutes.
- Making the filling. First, thinly slice the peaches or nectarines. Next, prepare the crumble: in a large bowl, combine the flour, butter, sugar, nutmeg and cinnamon. Scrap the seeds from the vanilla bean and add to crumble (can also use 1 teaspoon vanilla). Use a pastry cutter to cut the butter into the dry ingredients until fine crumbs from.
- Preheat the oven to 375F. Remove the dough from the fridge and cut it in half. Roll out the first half of the dough on a lightly floured work surface, making it approximately 2-inch larger than your pie pan. Gently lift the dough off the work surface and line your pie pan, leaving the extra dough hanging off the edges.
PEACH CRUMBLE PIE - SOUTHERN LIVING
From southernliving.com
Total Time 5 hrs 25 mins
- Preheat oven to 400°F with oven rack in lower third of oven. Fit piecrust dough into a 9-inch pie plate. Fold edges under and crimp as desired. Chill piecrust, uncovered, while preparing the filling. Place a rimmed baking sheet lined with aluminum foil in oven to preheat for 20 minutes.
- Meanwhile, stir together flour, pecans, ½ cup of the brown sugar, 1 teaspoon of the cinnamon and ½ teaspoon of the salt in a medium bowl. Add butter; pinch and smear mixture between your fingers until butter is evenly incorporated and mixture starts to clump together. Cover and chill until ready to use.
- Toss together peaches, cornstarch, ginger, lemon juice, vanilla, remaining ¾ cup brown sugar, and remaining 1 teaspoon each cinnamon and salt in a large bowl. Let stand at room temperature 5 minutes.
- Sprinkle cornmeal evenly over bottom of chilled piecrust. Top with peach mixture and all its juices from bowl. Crumble the pecan mixture evenly over top. Place pie on preheated baking sheet, and bake at 400°F until liquid is bubbly and thickened and crumble topping is golden brown, 1 hour to 1 hour 15 minutes, shielding pie with aluminum foil after 35 minutes if needed to prevent excess browning.
EASY PEACH CRUMBLE PIE - COOK. CRAFT. LOVE.
From cookcraftlove.com
Servings 6Total Time 1 hrEstimated Reading Time 3 mins
- Preheat oven to 375 degrees and place sliced peaches into the bottom of an 8x8 glass baking dish. Pour caramel sauce over peaches and stir to coat.
- Combine all the dry ingredients in a separate bowl and cut in the butter until mixture resembles coarse crumbs.
- Spread crumble mixture evenly over fruit and bake at 375 degrees for 55 minutes or until the peaches are nice and bubbly* and the top is golden brown.
PEACH PIE CRUMBLE BARS - JUST SO TASTY
From justsotasty.com
5/5 (8)Category DessertCuisine CanadianTotal Time 1 hr 15 mins
- Preheat the oven to 350F degrees. Line an 8x8 inch pan with parchment paper, leaving an overhang around the edges.
- Make the Shortbread Base. In a medium bowl whisk together the flour, powdered sugar & salt. Stir in the melted butter.
PEACH CRUMBLE RECIPE - THE BEST! - RACHEL COOKS®
From rachelcooks.com
Ratings 25Calories 640 per servingCategory Desserts
- Preheat the oven to 350ºF. Prepare 9×13 baking dish by spraying it lightly with non-stick cooking spray or greasing with butter.
- In a medium sized bowl, blend together melted butter, ¾ cup sugar, and vanilla. Add flour, baking powder, cinnamon, nutmeg, and salt; mix well. Mixture will look similar to cookie dough.
- Spoon mixture evenly onto the peaches, or scatter it on with your fingers. Sprinkle with turbinado sugar, if desired.
PEACH CRUMBLE PIE - VEENA AZMANOV
From veenaazmanov.com
Ratings 11Category DessertCuisine ItalianTotal Time 1 hr 40 mins
- In a food processor add the flour, salt, chilled cubed butter Pulse for 30 seconds until it resembles coarse bread crumb consistency. Pro tip - You can also do this in a bowl using a pastry blender or fork.
- Combine all the crumble ingredients in a bowl. Using your fingers, pastry blender or food processor cut the butter cubes into the flour mixture unit resembles coarse breadcrumbs.
- Blanch peaches - Score the peach skins and place them in boiling water for 2 to 3 minutes. Then drop them in cold water for another minute or two. The skins should now peel off easily. Drain completely to prevent excess moisture in the tart. Chop the peaches into slices.
- Pour the mixture evenly into the partially baked crusts. Sprinkle the crumble mixture evenly over the peaches.
EASY PEACH & BERRY CRUMBLE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
Category DessertCalories 730 per serving
- Preheat the oven to 350F. Butter the bottom and sides of a medium-sized casserole dish; set aside. Cube the 1/2 cup butter into smaller pieces and set into the freezer to chill for at least 15 minutes.
- Prepare the fruit filling first. In a large bowl, combine the fruit and berries, sugar, cornstarch, and cinnamon. Use a large spoon or spatula to toss the fruit in the sugar until well coated. Dump the fruit into the prepared casserole dish.
- Next, prepare the crumble topping. Place the flour, sugar, brown sugar, salt, baking powder, cinnamon and nutmeg into a food processor. Pulse for 30 seconds, or until well-combined. Add the chilled butter and pulse again for a minute, until the butter is broken down into small pieces. Transfer the mixture into a large bowl, then add the rolled oats and sliced almonds.
- Sprinkle the crumble in an even layer over the berries and fruit. Bake in the preheated oven for 50 to 60 minutes, until the top is golden brown and fruit juices are bubbling along the edge. Remove the crumble from the oven and cool for at least 1 hour.
BROWN SUGAR PEACH CRUMBLE PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (28)Total Time 7 hrsCategory Pie
- Peel the peaches then cut into 1-2 inch chunks. You’ll need 7 cups. In a large bowl, stir the peach chunks, brown sugar, flour, lemon juice, and cinnamon together until thoroughly combined. Set filling aside as the oven preheats.
- On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe– you can freeze the other half of the dough at this time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the peach filling into the crust, leaving any liquid behind in the bowl– don’t want all that in the pie. Use a small paring knife to trim excess dough off the edges. Flute the edges.
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