Ginger Peach Crumble Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Add the peaches to a large high-sided saute pan with the vanilla, 3 tablespoons of the brown sugar and 1/2 teaspoon of the ginger. Cook over medium-high heat until the peaches start to defrost and soften and the sugar starts to melt, about 5 minutes. Pour the peach mixture into a 9-inch deep-dish baking dish and set aside to cool.
• In the bowl of a food processor fitted with a blade, mix together the whole-wheat flour, salt, remaining 1/4 cup brown sugar and 2 teaspoons ginger. Add the cold butter to the food processor and process until it starts to come together to form a dough. Add the pecans and oats and pulse just until the pecans are roughly chopped.
• Crumble the crumb topping onto the peaches, coating them completely. Bake until the peaches are tender and the crumble is golden brown, 45 to 50 minutes.
• Serve the crumble with vanilla ice cream and spoon over the Buttered Pecan Ice Cream Topping.
• In a small saucepan, combine the butter, sugar, corn syrup and salt. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture becomes thick and syrupy, 2 to 3 minutes. Stir in the pecans, then remove from the heat and stir in the vanilla. Let cool slightly.

Steps:

• Preheat the oven to 375 degrees F.
• For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.
• For the filling: Combine the pears slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
• Spray an 8 by 8-inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Put the pears in a saucepan with the sugar and 4 tbsp water. Cook over a gentle heat for 5 mins, until the pears are just tender. Remove from the heat and stir in the mangoes and stem ginger. Spoon the mixture into a not-too-deep 1.75 litre baking dish and leave to go cold.
• Make the topping. Rub the butter into the flour, stir in the sugar and pecan nuts. Sprinkle it all over the fruit freeze, or bake for 30 mins until browned.

Steps:

• Preheat the oven to 425*.
• Evenly distribute the peach slices in the bottom of an unoiled nonreactive 9-inch pie pan or 8-inch square baking dish.
• Sprinkle the peaches with the brown sugar, cinnamon, and lemon juice.
• Top with the crumbled gingersnaps.
• Bake for about 20 minutes, until the peaches are bubbling and tender when pierced with a fork.
• Serve warm or at room temperature, plain or with frozen yogurt.
• Enjoy!

Steps:

• Preheat oven to 350. Spray 9-inch deep-dish pie plate with nonstick cooking spray.
• Combine peaches, pears, apricots, 2 tablespoons brown sugar, cornstarch and vanilla in large bowl. Toss gently until well blended. Place in prepared pie pan; set aside.
• Place gingersnaps in resealable food storage bag. Crush cookies with rolling pin to form coarse crumbs.
• Combine crumbs, remaining 2 tablespoons brown sugar, oil and cinnamon; mix well.
• Sprinkle evenly over fruit.
• Bake 30 minutes or until fruit is bubbly. Transfer to wire rack, let stand 10 minutes.

Steps:

• Preheat oven to 350°F. Mix gingersnap crumbs and butter in small bowl; set aside.
• Drain peaches, reserving 1/2 cup of the syrup. Place peach slices in 8- or 9-inch square baking dish. Pour reserved syrup and milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Pour over peaches.
• Bake 20 minutes or until heated through; sprinkle with crumb mixture. Bake an additional 10 minutes. Cool slightly.