Peach Crumble With Ginger Recipes

GINGER PEACH CRUMBLE AND BUTTERED PECAN TOPPING

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.

PEACH CRUMBLE WITH GINGER

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.

CINNAMON GINGER PEACH CRISP

Steps:

• In a small saucepan over medium heat, combine butter, vanilla pod and seeds. Melt the butter and cook for 5-8 minutes, swirling frequently until it turns a golden color and develops dark brown flecks.
• Remove from heat and set aside, letting the brown butter cool while you prep the filling.
• In a large bowl, combine flour, oats, brown sugar, salt, ginger, and pecans. Stir in the brown butter until large clumps form. Set aside.
• Place peach slices and ginger in a large bowl and toss with cinnamon whiskey. Allow to marinate 15-20 minutes while the brown butter cools.
• Preheat oven to 375 degrees F.
• Combine the brown sugar, cinnamon, and cornstarch in a small bowl, stirring to distribute, then add to the peaches. Toss gently to coat the fruit, then spread them evenly in a baking dish.
• Scatter the Nutty Brown Butter Topping over the peaches, and bake 45-60 minutes, until topping is golden brown and the fruit begins to bubble.
• Cool 15 minutes or so, then serve with big scoops of vanilla ice cream. Enjoy!

EASY PEACH CRISP WITH OATMEAL CRUMBLE

Steps:

• In a large bowl, add the sliced peaches, sugar, tapioca, lemon zest, lemon juice and almond extract. Toss to combine and let stand for 15 minutes to soften the tapioca. (See Notes on peeling the peaches)
• Preheat the oven to 350°F and butter a 3-quart ovenproof baking dish. Set a wire rack in a baking sheet and reserve. (See Notes)
• In another bowl, add the oats, flour, brown sugar, salt, nutmeg and nuts. Combine thoroughly.
• Using 2 forks or a pastry blender, incorporate the butter into the dry ingredients to a crumbly consistency. Set aside.
• Add the peaches to the prepared baking dish, sprinkle the topping evenly over the top of the peaches. Set the dish on the wire rack and transfer to the lower third of the preheated oven. Bake for 40-45 minutes or until the topping is lightly browned and the juices begin to bubble at the edges.
• Remove from the oven and allow to cool for 15 minutes. Serve with vanilla ice cream.

GINGER PEACH CRUMBLE

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!

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.

GINGER PEACH CRUMBLE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 3-quart baking pan with butter or cooking spray, and set aside.
• Filling:
• In a large mixing bowl, gently toss together all of the filling ingredients until combined and evenly coated.
• Pour them evenly into the prepared baking pan.
• Topping:
• In a separate mixing bowl, stir together your topping ingredients until small clumps are formed.
• Ginger Peach Crumble:
• Add the topping mixture evenly on top of the peaches.
• Bake for 35 to 45 minutes, or until the topping is crisp and starts to brown, and the filling is bubbly.
• Serve immediately topped with ice cream and/or caramel sauce if desired. Or wait and serve it at room temperature. Alternatively, cover and refrigerate the crumble for up to 4 days.