Peach Crumb Bake Recipes

HOMEMADE PEACH CRUMB BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray.
• Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be!
• Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars.
• Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust.
• Sprinkle the remaining crumble over the peach filling.
• Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.

MOM'S PEACH CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange peaches evenly in an 8x8-inch baking dish.
• Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
• Bake in the preheated oven until topping is lightly browned, about 30 minutes.

PEACH CRUMB BARS

Steps:

• Preheat oven to 375°. Whisk flour, 1 cup sugar, baking powder, salt and cinnamon; cut in shortening until crumbly. In another bowl, whisk egg and vanilla until blended; add to flour mixture, stirring with a fork until crumbly., Reserve 2-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan., Toss peaches with almond extract. In another bowl, mix cornstarch and remaining sugar; add to peaches and toss to coat. Spread over crust; sprinkle with reserved topping., Bake until lightly browned and filling is bubbly, 40-45 minutes. Cool completely in pan on a wire rack. Cut into bars.

PEACH CRUMBLE DESSERT

Steps:

• Preheat oven to 375°. Place peaches in a greased shallow 2-1/2-qt. Dutch oven, cast-iron pan or 2-1/2-qt. ovenproof baking dish. In a small bowl, combine brown sugar, flour, lemon juice, zest and cinnamon; sprinkle over the peaches. , Combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping. , Bake 35-40 minutes. If desired, serve with ice cream.

PEACH CRUMBLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour peaches into a 9x13-inch baking dish. Spread cake mix in an even layer over peaches. Cover cake mix with butter slices and spread brown sugar over the top.
• Bake in the preheated oven until golden and bubbling, about 30 minutes.

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.

PEACH CRUMBLE

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.

PEACH CRUMBLE BARS

Steps:

• Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper or aluminum foil, leaving some overhang for easy removal, and set aside.
• In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
• Add the cold cubed butter and cut it in with a pastry cutter until the mixture is crumbly and starts to come together.
• Add the egg and stir it in until fully combined (you may also use the pastry cutter to help blend it in).
• Press half of the mixture in the prepared baking pan and place the bowl with the other half in the refrigerator.
• Bake the crust at 350°F for 15 minutes, then set aside to cool for 5 minutes before adding the peach filling.
• Combine the chopped peaches, sugar, cornstarch, lemon juice, and cinnamon in a large bowl. Mix until the peaches are fully coated.
• Spoon the peach filling on top of the baked crust, using a slotted spoon to leave as much excess juice as possible in the bowl. Spread it around into one even layer.
• Remove the remaining crumb mixture from the refrigerator and sprinkle it on top of the peach filling.
• Bake at 350°F for 40-50 minutes or until the top is set and lightly browned and the peach filling is bubbling around the edges.
• Remove from the oven and transfer to a wire rack to cool completely. Once cooled, lift the bars out of the pan using the overhang from the parchment paper or foil, slice into bars, and enjoy!

PEACH CRUMB BAKE

Steps:

• Preheat oven to 350.
• Layer peaches in bottom of 8" square baking dish.
• Mix remaining ingredients and sprinkle mixture over peach slices.
• Bake 15 minutes.
• Serve warm or chilled.

PEACH CRUMB PIE

Steps:

• Preheat oven to 375 degrees and line pie pan with pie crust.
• Mix peaches with sugar, brown sugar, cinnamon, cornstarch and lemon juice.
• Pour peaches into pie crust.
• To make the crumb topping use a fork to combine the oats, flour, brown sugar, salt and butter until it forms a pea sized crumb.
• Top the peaches with the crumb mixture and place the pie plate on a baking sheet lined with foil.
• Bake for 45-50 minutes until golden brown.

PEACH CRUMB CAKE

Steps:

• Make the topping: In a food processor combine the flour, the brown sugar, the butter, and the cinnamon and pulse the motor until the topping is combined well and crumbly.
• Preheat the oven to 350°F. and butter and flour an 8-inch round or square baking pan. In a bowl with an electric mixer cream together the butter and the granulated sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and sift in the flour, the baking powder, and the salt. Beat the batter until it is just combined and spread it evenly in the pan. Arrange the peach slices in slightly overlapping rows over the batter, sprinkle the topping over them, and bake the cake in the middle of the oven for 50 minutes to 1 hour, or until a tester comes out clean. Serve the cake warm or at room temperature.

FRESH PEACH CRUMBLE

Steps:

• Preheat the oven to 350˚F.
• Lightly grease a 2-quart baking dish with butter and set aside.
• Layer the peaches on the bottom of the baking dish. Sprinkle with 2 tablespoons of the sugar. Set aside.
• In a mixing bowl whisk together the flour, ¼ cup brown sugar, ¾ cup sugar, baking powder, cinnamon and salt.
• Melt the butter, then whisk in the vanilla.
• Pour the butter mixture over the flour mixture and stir until everything is incorporated and batter is thick.
• Using your hands to crumble the batter in large chunks on top of the peaches.
• Bake for 25 to 30 minutes, or until browned on top and bubbling.
• Remove from the oven and let set for at least 15 minutes before serving.