Peach Pineapple Crumble Recipe 395 Food

PEACH PINEAPPLE CRUMBLE RECIPE - (3.9/5)

Steps:

• Preheat the oven to 350F. Toss together the diced fruit in an 8" square baking dish. In a small dish, whisk together 3 tablespoons sugar, cornstarch, and 1/4 cup flour. Toss that mixture along with the 3 tablespoons reserved pineapple juice with the diced fruit. In a medium bowl, whisk together the remaining 1/4 cup flour, baking powder, salt, and brown sugar. Add the cold butter cubes and use a fork or pastry cutter to break the cold butter into the flour mixture. Add the oatmeal and toss together. Pour the oatmeal mixture over the prepared fruit. Place in the oven and bake 30 to 35 minutes, or until juices from the fruit bubble up around the sides of the pan. Remove the crumble from the oven and let cool 15 minutes before serving

PINEAPPLE CRUMBLE

Steps:

• Weight the diced pineapple and reserve 1 lb for the crumble. Process enough of the remaining pineapple, including the chopped core, in a food processor or juicer to obtain 1/4 cup juice, saving remaining juice for another use.
• Heat butter in a large saucepan and add the reserved 1 lb pineapple, 3 T of the sugar and vanilla. Saute over medium heat for 5 minutes. Transfer to a bowl. Place the reserved 1/4 cup pineapple juice, remaining 1 T sugar, lemon juice, rum and cornstarch mixture in a small saucepan.
• Cook over low heat, stirring constantly, until mixture thickens and clears. Add juice mixture to cooked pineapple and stir well to mix.
• To make crumble topping: Combine flour, sugar, vanilla and butter in a food processor. Pulse until mixture resembles bread crumbs; do not over mix.
• Preheat oven to 350. Transfer cooked pineapple mixture into a large dish. Sprinkle with the crumb topping and bake until golden brown, about 30 - 40 minutes.
• Serve warm.

PEACH PINEAPPLE COBBLER

Steps:

• Preheat oven to 350. Place margarine or butter in pan and place pan in oven to melt margarine while you prepare the batter.
• Stir batter ingredients together until well-blended. Batter will be very thin.
• Remove pan from oven. Pour fruit with juice/syrup over margarine and stir together.
• Pour batter over fruit mixture, distributing evenly.
• Bake at 350 for 1 hour or until crust is golden brown. Sprinkle with sugar if desired.

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.

PINEAPPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread well-drained pineapple into a 9x9 inch square baking pan.
• In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
• Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.

PEACH CRUMBLE

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.