Tag: Crumble

Peach Blueberry Crumble

So last week I brought you a Peach Mango Pie and this week I am bringing you a Peach Blueberry Crumble. Besides the blueberries and it being a crumble the other big difference is that I used fresh fruit for this crumble.

First thing I needed to do was peel the peaches. To make it easy I opted to blanch them. I brought a pot of water to a boil and then added the peaches for about a minute. While the peaches were boiling, I placed a colander in my sink and ran cold water over it. Once the peaches were ready, I transferred them to the colander and let the cold water cool them down. It was then easy to peel off the skin using a paring knife and then slice the peaches into wedges. Along with the peaches, I folded together blueberries, lemon juice, lemon zest, sugar and flour. After letting it sit for a few minutes I transferred it to a 9-inch pie dish.

Next, I made the crumble topping. If you have a stand mixer, I highly suggest using it to make the topping. I opted to use my hand mixer instead and it took much longer to get the consistency – small peas – I needed and some of the mixture went flying out of the bowl while I was mixing it.

Once it was right though I used my fingers to create large crumbs and sprinkled it evenly over the fruit.

I baked it in a 350 F preheated oven until the topping turned a golden brown and the juices were bubbling. While this takes about 45-50 minutes to achieve, it won’t be that long before this dessert makes your home smell AH-MAZING! And since peach season is slowly winding down this would be a great dessert to make in the fall with apples and dried cranberries. I would just reduce the amount of cranberries to maybe 3/4 – 1 cup and the flour to 1/4 cup.

Peach & Blueberry Crumble

Ingredients:

For the Fruit:

3 large ripe peaches (about 2 lbs.)

1 pint of fresh blueberries (2 cups)

Zest & juice of 1 lemon

1/2 cup sugar

1/3 cup flour

For the Crumble Topping:

1 cup flour

1/3 cup sugar

1/4 cup light brown sugar

1/2 teaspoon kosher salt

1/2 teaspoon cinnamon

1 stick cold unsalted butter, diced

Vanilla Ice Cream, for serving

Directions:

Preheat the oven to 350 F.

Bring a pot of water to a boil, add the peaches and boil for 1 minute. Transfer them immediately to cold water. Peel the peaches and then slice them into thick wedges and place them in a large bowl. Add the blueberries, lemon zest, lemon juice, sugar and flour. Gently fold everything together using a rubber spatula. Let the mixture sit for a few minutes before transferring to a 9-inch pie dish.

Add the ingredients for the crumble topping to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the mixture resembles peas. Using your fingers to clump the mixture together into large crumbles and sprinkle evenly over the fruit.

Bake for 45 to 50 minutes, until the crumble topping begins to brown and the juices from the fruit are bubbly.

Let cool for a few minutes before serving.

Apple Crumble

While pumpkin and pumpkin spice does dominate as the flavor of the Fall, there’s another fruit that is just as delicious… Apples. One of my favorite things to do in the Fall is to go apple picking. And while I have had to forgo many activities due to the pandemic, thankfully apple picking wasn’t one of them. I’ll admit though that this year I haven’t been snacking on my apples as much as I have in the past. I think that’s partly due to the fact that I am working from home. I have been snacking on other things instead, whereas an apple was my snack for my drive home. It’s all good though, it just means I can bake with them instead. Last year I made an Apple Crumb Pie that was a hit! I actually ended up making two of them for Thanksgiving. And this year I am bringing you a recipe for an Apple Crumble that’s just as good. You get all the flavors of apple pie without the fuss of making a crust and with the added deliciousness of a crumble topping.

After peeling, coring and chopping the apples I tossed them with sugar, flour, lemon juice, cinnamon and salt. I then transferred them to a baking dish that I greased with unsalted butter.

To make the crumble topping, using a handheld mixer, I beat together a stick of softened unsalted butter with brown sugar until fluffy and then added in flour and salt and continued beating the mixture until large pieces began to form.

I then sprinkled the crumble topping over the apples.

And then baked it in a 375 F preheated oven for about an hour, until the mixture was bubbling.  After the first 20 minutes, I tented the dish with aluminum foil to prevent the topping from burning.

After letting it cool, I enjoyed some with vanilla ice cream.

 

Apple Crumble

Ingredients:

For the Apples:

1 tablespoon butter to grease dish

3 lbs. apples, peeled, cored & chopped

6 tablespoons sugar

2 tablespoons flour

2 tablespoons fresh lemon juice

1/2 teaspoon cinnamon

1/4 teaspoon kosher salt

 

For the Crumble Topping:

1 stick unsalted butter, at room temperature

1/2 cup light brown sugar

1 cup flour

1/2 teaspoon salt

 

Vanilla Ice Cream, for serving

 

Directions:

Preheat the oven to 375 F. Grease a 2-quart baking dish the tablespoon of butter.

Toss the apples, sugar, flour, lemon juice, cinnamon and salt in a large bowl. Transfer to the prepared baking dish and set aside.

Make the crumble topping: In a medium bowl beat the butter and light brown sugar together until light and fluffy. Add in the flour and salt and continue beating until large pieces form.

Sprinkle the crumble topping over the apples and bake in the oven. After the first 20 minutes tent the dish with aluminum foil and continue baking until the mixture begins to bubble, about an hour.

Let cool for 20 minutes and then serve.

Recipe from Martha Stewart

Strawberry Rhubarb Crumble

Crumbles are great for the warmer months. They can be made with pretty much any fruit, are super simple and pair well with a scoop of vanilla ice cream on top. Summer is an ideal time for cherry pie, blueberry pie and strawberry rhubarb pie… How about making one of those into a crumble? Today, I am bringing you just that… A Strawberry Rhubarb Crumble.

A little backstory on Rhubarb… You may think that rhubarb is related to celery because it pretty much just looks like red celery and that it is a fruit because it’s primarily used in dessert, but, both accounts are wrong. Rhubarb and celery while they may look alike are not part of the same family, and based on the theory that fruits have seeds, rhubarb is not a fruit. Rhubarb is used in baking because its tart flavor will not become overly sweet when added with sugar and other sweeteners. To me rhubarb tastes like an unripen apple. If you’re keen on tart flavors then raw rhubarb may be perfect for you, but, avoid eating its leaves as they contain high levels of oxalic acid which can cause kidney damage, granted, you would have to eat a pretty hefty amount, but even a small amount can make you sick so why take the chance. Anyhoo, back to the crumble.

I began by making the topping… I mixed flour, baking powder, granulated sugar, light brown sugar and lemon zest in a bowl. I then added in melted butter and stirred all of the ingredients together until it formed into clumps and then refrigerated it for 10 minutes.

In another bowl I made the filling by tossing together chopped rhubarb, quartered strawberries, lemon juice, granulated sugar, salt and to thicken the filling, cornstarch. I transferred this to a 9-inch deep dish pie plate and let it sit for 10 minutes.

Once everything had sat for its designated time I covered the fruit with the crumb topping…

And baked it in a 375 preheated oven for about 45 minutes. Until the filling was bubbly.

I let the crumble rest for a bit and then enjoyed some with what else, a scoop of vanilla ice cream.

If you’re looking for some more easy summer cakes to make check out the Dump Cakes I posted about a few years ago or the Apple Streusel Dump Cake I made for Thanksgiving last year.

And, if you happen to buy too much rhubarb and need another recipe to try out, check out these Rhubarb Cupcakes.

Strawberry Rhubarb Crumble

Ingredients:

For the Topping:

1 1/3 cups flour

1 teaspoon baking powder

3 tablespoons granulated sugar

3 tablespoons light brown sugar

Grated zest of 1 lemon

10 tablespoons unsalted butter, melted

For the Filling:

1 1/2 cups 1-inch pieced chopped rhubarb (about 3 stalks)

1 quart strawberries hulled and quartered (about 4 cups)

Juice of lemon

1/2 cup granulated sugar

3 tablespoons cornstarch

Pinch of salt

Vanilla ice cream for serving

Directions:

Preheat the oven to 375 F.

Make the topping: In a medium bowl combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir the mixture until it forms small and large clumps. Refrigerate for 10 minutes.

Make the filling: In a large bowl combine the rhubarb, strawberries, lemon juice, sugar, salt and cornstarch. Let rest for 10 minutes and then transfer to a 9-inch deep dish pie plate or a 9-inch square baking dish.

Top the filling evenly with the topping mixture and place the dish on a foil lined baking sheet. Bake until the topping is golden brown and the filling is bubbling, about 40 to 50 minutes.

Let the crumble rest for at least 15 minutes before enjoying.

Serve warm and store leftovers in the refrigerator.

Recipe from Food Network

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