PEACH CRUMBLE CAKE
This is a go-to recipe for me, and it's great for summer cookouts served with ice cream. Very quick and easy to make and most people have the ingredients in their pantries already. The more brown sugar you use on top, the more 'crumble' you will have.
Provided by MommaEmily
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour peaches into a 9x13-inch baking dish. Spread cake mix in an even layer over peaches. Cover cake mix with butter slices and spread brown sugar over the top.
- Bake in the preheated oven until golden and bubbling, about 30 minutes.
Nutrition Facts : Calories 851.6 calories, Carbohydrate 143.6 g, Cholesterol 62.4 mg, Fat 31.4 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 15.8 g, Sodium 662.4 mg, Sugar 115.9 g
PEACH CRUMBLE
For an even sweeter summer, take advantage of the season's perfectly ripe peaches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Make the filling: Combine peaches, granulated sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish.
- Make the topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling.
- Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.
Nutrition Facts : Calories 283 g, Fat 9 g, Fiber 3 g, Protein 3 g, SaturatedFat 5 g
PLUM CRUMBLE CAKE
This sumptuous seasonal bake is topped with halved plums or apricots and a buttery crumble topping - serve as a pudding or cake
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Cuts into 10-12 slices
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 22cm deep, round cake tin (preferably with a loose bottom) with baking parchment.
- First make the topping: put all the crumble ingredients in a bowl and rub together until crumbly.
- For the cake, put the butter, sugar, eggs, flour, baking powder, vanilla, ground almonds and soured cream in a big bowl. Beat with an electric whisk until smooth, then tip into the tin and level the top. Arrange the plums, cut-side up, over the mix, then scatter over the crumble.
- Bake for 50 mins-1 hr on a middle shelf until a skewer poked into the cake mixture comes out clean (plums will remain sticky, however). Cool in the tin for 20 mins, then finish cooling on a wire rack. Serve plain or with soured cream or yogurt. Keeps for 3-4 days in an airtight cake tin.
Nutrition Facts : Calories 420 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
FRESH PEACH CAKE
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
- Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
- Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
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.
EASY PEACH COBBLER WITH CAKE MIX
This is a quick but company-worthy cobbler. So simple, yet wins rave reviews. If desired, use 2 (32 ounce) cans of peaches in place of fresh peaches. If doing this, use peach syrup instead of water and then omit the white sugar from recipe. Also, yellow cake mix can be substituted for the white.
Provided by Rebecca Lentz
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread peach slices evenly into a 9x13 inch baking dish. If using canned peach juice, pour 1 cup of it over peach slices. If using fresh peaches, combine water and sugar in a small bowl. Stir to dissolve, then pour mixture over peaches.
- Sprinkle cinnamon over peach slices, followed by dry cake mix. Top cake mix with pats of cream cheese. Dot cobbler with butter or margarine.
- Bake in preheated oven for 45 minutes, until golden.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 56.4 g, Cholesterol 40.9 mg, Fat 18.8 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 397 mg, Sugar 45.9 g
PEACH CRUMBLE DESSERT
Old-fashioned, delicious and easy to make describes this yummy peach crumble dessert. It's wonderful served with ice cream. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Place peaches in a greased shallow 2-1/2-qt. Dutch oven, cast-iron pan or 2-1/2-qt. ovenproof baking dish. In a small bowl, combine brown sugar, flour, lemon juice, zest and cinnamon; sprinkle over the peaches. , Combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping. , Bake 35-40 minutes. If desired, serve with ice cream.
Nutrition Facts : Calories 237 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 167mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 2g fiber), Protein 2g protein.
EASY PEACH CRISP WITH OATMEAL CRUMBLE
Celebrate the fuzzy peach! Bake this Easy Peach Crisp with Oatmeal Crumble. Sweet, juicy fresh peaches, a tangy bit of lemon juice, a grating of nutmeg and a buttery oatmeal topping. Pure bliss!
Provided by Pat Nyswonger
Categories Desserts
Time 1h15m
Number Of Ingredients 13
Steps:
- In a large bowl, add the sliced peaches, sugar, tapioca, lemon zest, lemon juice and almond extract. Toss to combine and let stand for 15 minutes to soften the tapioca. (See Notes on peeling the peaches)
- Preheat the oven to 350°F and butter a 3-quart ovenproof baking dish. Set a wire rack in a baking sheet and reserve. (See Notes)
- In another bowl, add the oats, flour, brown sugar, salt, nutmeg and nuts. Combine thoroughly.
- Using 2 forks or a pastry blender, incorporate the butter into the dry ingredients to a crumbly consistency. Set aside.
- Add the peaches to the prepared baking dish, sprinkle the topping evenly over the top of the peaches. Set the dish on the wire rack and transfer to the lower third of the preheated oven. Bake for 40-45 minutes or until the topping is lightly browned and the juices begin to bubble at the edges.
- Remove from the oven and allow to cool for 15 minutes. Serve with vanilla ice cream.
Nutrition Facts : Calories 501 calories, Carbohydrate 78 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 21 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 252 milligrams sodium, Sugar 55 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
PEACHES AND CREAM CRUMBLE CAKE
A delicious peach cake, with a shortbread-like crust, a creamy peach filling and a crunchy crumble topping.
Provided by Jennifer
Categories Dessert
Time 1h5m
Number Of Ingredients 17
Steps:
- Preheat oven to 360° F. and grease an 8-inch springform pan. If you want to easily remove the cake from the base to a serving platter easily, line the bottom with a round of parchment paper, as well. Set on a baking sheet and set aside.
- Make the cake: In a food processor, add the flour, sugar and baking powder. Pulse a couple of times to combine. Add the cold butter and pulse until the butter is combined with the flour. You'll end up with a very dry mixture, like sand almost.
- Sprinkle about 3/4 of this mixture over the bottom of the prepared springform pan. Don't press it down at all, but move it around a bit so it goes up the sides just a bit. Scatter the prepared peach slices over the crumbs (avoiding the sides), then sprinkle the remaining crumb mixture evenly over the top. Again, do not press down. Leave it as is. Bake in the preheated oven for 20 minutes.
- Meanwhile, in a medium bowl, whisk together the eggs, cream, sour cream, brown sugar, vanilla and a pinch of salt. Set aside.
- When cake base has baked 20 minutes, remove from oven and carefully pour the egg mixture over the top. Return cake to oven and cook for a further 25 minutes.
- Meanwhile, prepare the crumble topping. In a small bowl, combine the flour, sugar, cinnamon and a pinch of salt. Add melted butter to the mixture, just until the dry ingredients are moistened and the mixture comes together in large clumps. Place the bowl into the freezer until needed.
- When the cake has baked for a further 25 minutes, remove from oven. (The egg mixture should have set somewhat so that the crumbs won't sink into the cake. If it is too liquidy still, return to the oven for a few more minutes.) Evenly sprinkle the crumb mixture over the top. Return to the oven and bake a further 25-30 minutes. Note that the cake will be sunken in the middle, even when it's "done". As long as it's not jiggly and a tester inserted in the centre comes out with just crumbs (not liquid), it's ready to take out of the oven. It should have bake about 70-75 total, including all 3 steps.
- Allow to cool in the pan, on a cooling rack, for 10-15 minutes. Run a knife around the outside and carefully remove the outer ring of the springform pan. Allow to cool more before removing from the base.
- Dust with powdered/icing sugar, if desired.
Nutrition Facts : Calories 453 kcal, Carbohydrate 72 g, Protein 6 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 78 mg, Sodium 29 mg, Fiber 2 g, Sugar 41 g, ServingSize 1 serving
PEACH CRUMBLE
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
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 WALNUT CRUMB CAKE
Tasty crumb cake is topped with juicy peach chunks and a walnut crumb topping. Another great recipe from McCormick
Provided by Ceezie
Categories Breads
Time 1h15m
Yield 16-24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F For the Topping, mix walnuts, flour, brown sugar and spices in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
- For the Cake, mix flour, cream of tartar, baking soda and salt in small bowl; set aside. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs and sour cream on low speed just until blended. Gradually beat in flour mixture until blended. Spread evenly in greased 13x9-inch baking pan. Drain peach pieces on paper towels. Arrange peaches over top of batter, pressing in slightly. Sprinkle with topping mixture.
- Bake 45 to 50 minutes or until cake pulls away from sides of pan and topping is browned. Cool in pan on wire rack.
- Tip: Substitute 2 cans (15 ounces each) peach slices, drained well and cut into 1-inch pieces, for the fresh peaches.
Nutrition Facts : Calories 356.2, Fat 20.8, SaturatedFat 8.9, Cholesterol 58.4, Sodium 203.4, Carbohydrate 39.3, Fiber 1.7, Sugar 21.8, Protein 5.3
PEACH CRUMB CAKE
Steps:
- Make the topping: In a food processor combine the flour, the brown sugar, the butter, and the cinnamon and pulse the motor until the topping is combined well and crumbly.
- Preheat the oven to 350°F. and butter and flour an 8-inch round or square baking pan. In a bowl with an electric mixer cream together the butter and the granulated sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and sift in the flour, the baking powder, and the salt. Beat the batter until it is just combined and spread it evenly in the pan. Arrange the peach slices in slightly overlapping rows over the batter, sprinkle the topping over them, and bake the cake in the middle of the oven for 50 minutes to 1 hour, or until a tester comes out clean. Serve the cake warm or at room temperature.
PEACH COBBLER WITH CRUMBLE TOPPING
This peach cobbler recipe is made with fresh, frozen, or canned peaches, butter, and other ingredients. Try this delicious recipe.
Provided by Diana Rattray
Categories Dessert
Time 48m
Yield 8
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F. Place the peaches on the bottom of a 10 x 6 x 2-inch baking pan. Sprinkle with the lemon juice.
- In a medium bowl, sift together the flour, sugar, and salt. Mix to combine.
- Add the beaten egg and toss the mixture until crumbly.
- Sprinkle the crumble over the peaches .
- Drizzle the cobbler with the melted butter.
- Place in the oven and bake for 30 to 40 minutes, or until bubbly and browned.
- Let cool slightly and serve warm with vanilla ice cream or sweetened whipped cream .
Nutrition Facts : Calories 280 kcal, Carbohydrate 48 g, Cholesterol 46 mg, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, Sodium 147 mg, Sugar 35 g, Fat 9 g, ServingSize 8 servings, UnsaturatedFat 0 g
PEACH UPSIDE DOWN CRUMBLE CAKE
Make and share this Peach Upside Down Crumble Cake recipe from Food.com.
Provided by Ck2plz
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, cream together the 1 cup butter and sugar with an electric mixer (or stand mixer) until light and fluffy. Beat in the vanilla, then add the eggs one at a time. Turn the mixer to low speed and mix in the buttermilk until just combined. The mixture will look curdled. Using a sifter or fine-mesh strainer, combine the flour, baking powder, baking soda and salt in a separate medium bowl. Stir, in three stages, into the wet mixture until combined; set aside.
- Place the 1/2 cup butter into a 9- x13-inch baking pan and melt in the oven. Remove pan from the oven and stir in the brown sugar and oats. Spread evenly throughout the bottom of the pan. Layer the peach slices evenly across the pan, on top of the sugar/oat glaze.
- Pour the cake mixture over top of the layered peaches. Spread evenly with a spatula. Tap the pan several times on the counter top to rid any air bubbles. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven, and immediately invert onto a large serving plate. Allow to cool, then serve.
Nutrition Facts : Calories 600, Fat 25.7, SaturatedFat 15.4, Cholesterol 124.6, Sodium 550.6, Carbohydrate 85.2, Fiber 2.1, Sugar 45.3, Protein 8.6
FRESH PEACH COFFEE CAKE
Steps:
- Gather the ingredients.
- Peel and thinly slice the peaches and put them on paper towels to remove excess moisture. Set aside.
- Grease a 9-inch springform pan. Heat oven to 350 F.
- Combine the 1 1/2 cups flour, baking powder, soda, and salt; set aside.
- In a mixing bowl with an electric mixer, cream the 4 ounces of softened butter with the granulated sugar and 1/4 cup of brown sugar. Beat for about 3 to 4 minutes.
- Beat in the eggs until smooth.
- Beat in sour cream and vanilla and almond extracts.
- With a mixer, on low speed, beat in the flour mixture just until blended.
- Spread the batter in the prepared baking pan. Arrange the thinly sliced peaches evenly over the batter, overlapping where needed.
- In another bowl combine the brown sugar, 3/4 cup flour, cinnamon, and nutmeg, stirring with a fork until smooth.
- Add the 5 tablespoons of melted butter and blend well with the fork.
- Sprinkle the crumb mixture evenly over the peach slices.
- Bake for 40 to 45 minutes, until the cake is firm and top is browned.
- Let cool for about 10 minutes on a rack; remove the side of the pan and cool completely before slicing.
Nutrition Facts : Calories 1193 kcal, Carbohydrate 64 g, Cholesterol 318 mg, Fiber 2 g, Protein 7 g, SaturatedFat 65 g, Sodium 980 mg, Sugar 35 g, Fat 104 g, ServingSize 1 coffee cake (8 servings), UnsaturatedFat 0 g
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