Peach And Nectarine Crumble Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
• Boil peaches and nectarines 1 fruit at a time in a pot until very soft, about 30 seconds each. Let cool until ready to handle. Peel, core, and chop into bite-sized pieces.
• Mix the fruit, sugar, cornstarch, and vanilla extract together in a large bowl. Pour into the prepared pan.
• Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a bowl. Mix with hands or a fork until crumbly. Sprinkle evenly over the fruit mixture.
• Bake in the preheated oven until top is browned and juice appears bubbly, about 30 minutes. Let cool for at least 15 minutes before serving.

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.

Steps:

• Preheat the oven to 350 degrees F.
• Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
• For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
• If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, place peaches and nectarines. Sprinkle with sugar, cornstarch and lemon juice; mix lightly with spoon until fruit is coated. Spoon into baking dish.
• In large bowl, stir cookie mix, butter, vanilla and egg with spoon until soft dough forms. Spoon dough by heaping tablespoonfuls over fruit mixture, covering most of the top.
• Bake 35 to 40 minutes or until filling is bubbly and topping is golden brown. Cool 10 to 15 minutes. Serve warm.

Steps:

• Add the butter and 1/3 cup sugar to a large bowl.
• Using an electric mixer, beat about 3 minutes, or until well combined.
• Add in 1 cup flour and salt; beat on low speed just until the flour is incorporated; the mixture should be dry and crumbly.
• Scrape the flour from the bottom and edges of the bowl, pressing it into the pastry.
• The pastry should still be crumbly.
• Refrigerate the pastry until ready to use.
• Combine the peaches and figs in a big bowl.
• Add in the lime juice; toss to blend.
• In a smaller bowl, mix together the 2 tablespoons flour and 2 tablespoons sugar and the cinnamon; stir to blend.
• Sprinkle the cinnamon/sugar/flour mixture over the fruit.
• Fold gently, just to blend without crushing the fruit.
• Spoon the fruit into a lightly buttered 1 1/2 to 2 quart shallow dish.
• Sprinkle the cold pastry crumbs evenly over the fruit.
• Bake in a 350°F oven for about 35 to 40 minutes or the top is golden brown and the fruit bubbly.
• Let cool slightly.
• Sprinkle with powdered sugar and serve warm with ice cream.

Steps:

• Cut the rhubarb into one inch pieces.
• Roughly chop the fruit; peel the peaches, if you use those instead of nectarines.
• Mix the rhubarb and stone fruit with the Splenda, tapioca, lemon juice and salt, and let stand for one - three hours at room temperature.
• Mix the margarine, oats, CarbQuik or other mix of choice, salt and splenda.
• Turn the fruit into a greased 9x13x2 inch pan and crumble the topping over it.
• Bake 375 degrees for about 70 minutes until fruit bubbles in the center and top nicely browned.
• Top with sugar-free ice cream or whipped cream.
• Note: this just fits in my baking pan; stick some foil under the pan if it looks like this will bubble over.