Strawberry Peach Crumble Food

JUICY PEACH & STRAWBERRY CRUMB PIE

Steps:

• Preheat oven to 375°. Unroll pie crust into a 9-in. pie plate; flute edge. In a large bowl, combine peaches, strawberries and lemon juice. In a small bowl, mix sugar, cornstarch and basil. Add to fruit and toss gently to coat. Transfer to crust., In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place pie on a foil-lined baking pan., Bake on a lower oven rack until topping is golden brown and filling is bubbly, 45-55 minutes. Cool on a wire rack.

STRAWBERRY-PEACH CRISP

Steps:

• Preheat oven to 350°F.
• Mix the strawberries, peaches, lemon juice, white sugar, first whole-wheat flour, first cinnamon, and nutmeg in an 8 inch square baking dish.
• Make the topping by tossing together the remaining whole-wheat flour, brown sugar, oats, butter, and cinnamon.
• Sprinkle the topping mixture over the strawberry peach filling.
• Bake 35 minutes or until the topping is golden brown and crisp.
• Serve with ice cream or whipped cream.6-.

STRAWBERRY PEACH CRUMBLE

Steps:

• Crumble:.
• Preheat the oven to 350°F (180°C, Gas 4.).
• You'll need a deep dish pie plate or six large ramekins. Butter lightly.
• Place the stoned peach eighths and the quartered strawberries into the pie dish or the ramekins, whichever you're using, add the sugar and gently mix together.
• Place the flour and the sugar in a bowl. Rub in the cubes of butter, but not completely - the mixture should still be nice and coarse. Scatter the crumble topping over the fruit and refrigerate the prepared crumble until you need to cook it.
• Bake 30-40 minutes until peaches are tender , 15-20 for ramekins.

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.

FRESH PEACH CRUMBLE

Steps:

• Heat oven to 375*.
• Put peach slices in greased, shallow 11x7 baking dish.
• Mix brown sugar, flour, lemon juice, peel, and cinnamon.
• Sprinkle over the peaches.
• Mix flour, sugar, baking powder, salt, and nutmeg.
• Stir in egg until mixture is coarse crumbs.
• Sprinkle over peaches.
• Drizzle butter evenly over topping.
• Bake for 38 minutes.