Roasted Peach Crumble Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Heat a grill or grill pan over medium-high heat.
• Stir together the flour, oats, pecans, sugar, salt and cinnamon in a medium bowl. Add half the vanilla bean seeds and all the cubed butter. Use your hands, a fork or a pastry cutter to blend the butter into the dry mixture until it is evenly combined in small clumps and crumbles. Spread the mixture on the lined baking sheet and bake until the clumps are golden and crisp, 15 to 20 minutes. Set aside until ready to use, or crumble and store in an airtight container for up to 1 week.
• Meanwhile, arrange the peaches cut-side up on a baking sheet or plate. Mix the remaining vanilla bean seeds with the olive oil in a small bowl. Brush the peaches with the mixture.
• Add the peaches cut-side down to the grill. Cook, without flipping, until the peaches are charred on the cut side, but not mush, 2 to 3 minutes. Remove the peaches to a serving dish. Top with the crumble. Serve each peach with a scoop of ice cream and some extra crumble.

Steps:

• Preheat oven to 400 degrees F.
• Arrange peaches in the bottom of a shallow baking dish; set aside.
• In a small bowl, combine flour, oats, oil, brown sugar, and cinnamon. Stir with a fork until mixture is crumbly, adding more oil if necessary. Fold in nuts. Sprinkle topping over peaches and bake 15 minutes, until golden brown.

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.

Steps:

• Preheat oven to 350°F. Butter 11 x 7 x 2- inch glass baking dish. Combine cookies, almonds, flour, and sugar in processor. Using on/off turns, process until cookies and almonds are coarsely chopped. Add 3 tablespoons chilled butter to processor. Using on/off turns, process topping mixture until moist clumps form.
• Place peach halves, cut side up, in prepared dish. Spread topping over surface of each peach half (about 1 generous tablespoon for each), pressing lightly to adhere and leaving 1/4-inch plain border.
• Bake peaches until tender when pierced with knife and topping is golden brown, about 35 minutes. Cool slightly. Transfer 1 warm roasted peach half to each of 6 plates. Serve with scoop of vanilla ice cream alongside.
• Available at some supermarkets and at Italian markets.

Steps:

• Crumble: Heat oven to 350, Line baking sheet with parchment.
• In a large bowl, combine oats, almonds, brown sugar, flour, melted butter, cinnamon and salt. Rub with your fingers until mixture resembles coarse crumbs. Spread in an even layer on a baking sheet. Bake for 10 minutes or until golden brown. Set aside. This can be made up in advance.
• Roasted Peaches: Preheat oven to 500. Line baking sheet with parchment paper. Melt butter and maple syrup and drizzle over the peaches. Roast peaches for 5 - 8 minutes or until nicely caramelized. Peaches can be done ahead of time and gently re-heated before serving.
• To serve: Divide roasted peaches among plates, cut side up. Top with a scoop of vanilla ice cream. Scatter crumble over top. Drizzle with a touch of vinegar.