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Individual peach crumbles recipe

Individual peach crumbles recipe


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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Peach desserts

Allow two peaches per person, unless they are really big. Equally scrumptious with yellow or white peaches, the choice is yours! Or combine the two!

1 person made this

IngredientsMakes: 8 peach crumbles

  • 16 small peaches - stones removed, peeled and chopped
  • 115g butter, cut into small pieces
  • 90g caster sugar
  • 120g plain flour
  • 80g porridge oats

MethodPrep:5min ›Cook:25min ›Ready in:30min

  1. Preheat oven to 200 C / Gas 6.
  2. Distribute peaches evenly between 8 individual ramekins. Cook 5 minutes in the microwave for 5 minutes, to soften.
  3. Meanwhile combine butter, sugar, flour and oats in a medium bowl. Rub together till the mixture resembles coarse crumbs. Sprinkle this crumble over peaches.
  4. Bake in preheated oven for 20 to 25 minutes; let cool slightly and serve each crumble with a scoop of vanilla ice cream.

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Individual Peach and Honey Crumbles


As much as I like fruit cobblers and crisps, there are times when individual portions are a better option than a full sized baking dish full of cobbler. Individual portions – baked in small dishes or ramekins – make this type of rustic dessert look a little bit more elegant when you want to serve company, and they also offer built-in portion control if you want to keep them all to yourself. You can scale down just about any fruit crumble recipe, but when peaches are in season you should definitely put these Individual Peach and Honey Crumbles high on your to-bake list.

I tossed my peaches with honey and a touch of white balsamic vinegar to make the crumble filling, adding just a touch of cornstarch to help thicken up the juices of the fruit. The peaches have a natural honey-like sweetness to them when they are ripe, so honey is a natural fit. I added a little acid in along with the honey to keep the filling from tasting too sweet and to highlight the freshness of the peaches. If you don’t have white balsamic vinegar, lemon juice is a perfect substitute in this case and will give the perfect hint of brightness to the filling. I don’t peel the peaches before adding them in since the skins are thin and you won’t notice them when you dig in to the finished dish.

This crumble topping is not as moist and biscuit-like as a cobbler topping is. Instead, it is buttery and crisp, very similar to the streusel topping that you might find on a coffee cake. This gives the whole dessert a light feel – and it is also a good reason to bake this for breakfast, as well as for dessert! I like these just as they are, when they are still slightly warm from the oven. You could serve them with little scoops of ice cream to contrast with the warm fruit, too.

Individual Peach and Honey Crumbles
4-5 large peaches
6 tbsp honey
1 tbsp white balsamic vinegar or lemon juice (optional)
1 tsp vanilla extract
1 tbsp cornstarch
1 cup all purpose flour
1/2 cup sugar
1/4 tsp baking soda
pinch salt
1/2 cup butter, cold and cut into 6-8 pieces

Preheat oven to 350F. Take out six 8-oz ramekins.
Cut peaches in half and remove the pits. Cut each half into 6-8 slices, then cut slices in half horizontally (roughly 1-inch pieces). Place peaches in a large bowl and toss with honey, vanilla and 1 tbsp cornstarch. Divide evenly into ramekins.
In a medium bowl, whisk together flour, sugar, baking soda and salt. Add butter and toss pieces to coat. Using your fingers or a pastry cutter, cut in the butter until mixture is sandy. Squeeze the mixture tightly in your hands to form large clumps of streusel. Divide evenly on top of peaches. Place ramekins on a baking sheet lined with aluminum foil or parchment paper.
Bake for 35-40 minutes, or until the fruit juices are bubbling and the topping is light golden. Allow to cool slightly before serving.


Individual Size and Summer Favorite Berry Crumble

It isn&rsquot summer without at least one serving of a summer favorite Berry Crumble. An easy, comfort food dessert that&rsquos satisfyingly sweet and oh-so-good. Served warm freshly from the oven with a dollop of vanilla ice cream. Oh, my. It makes my mouth water just thinking about it.

We&rsquove lightened up the sugar a bit because the berries really are sweet enough. If your berries are on the tart side, you might want to increase the sugar just a bit. Like an extra tablespoon. Not much.

I make this with a variety of berries. My favorites are blueberries, of course, blackberries, (as seen here), marionberries, loganberries, strawberries, raspberries. Well&hellip you get the idea.

Here&rsquos a make-ahead tip. I double (at least) the crumble part of this recipe. It&rsquos the same topping I use for all my crumbles and crisps. Even the apple and peach crisps yet to come. The unbaked crumble mixture freezes incredibly well so that the next time you make one, all you&rsquore really preparing is the fruit.


Individual peach crumbles recipe - Recipes

But you should know (and you probably already do -- I'm not reporting the news here) that National Peach Pie Day is the invention of an industry advocacy group, most likely the National Peach Council, and is intended to increase peach production. You see, I used to be a PR flack who worked on campaigns for food industry clients hawking everything from frozen vegetables to those disgusting who-do-they-think-they're-fooling powdered egg substitutes used in food service.

True story: I once accompanied an actor dressed up as a giant slice of pizza on a statewide media tour to promote "Real California Cheese on Pizza Month." The annual assignment was given to every rookie account coordinator during his or her first year on the job, and was part of an ongoing marketing campaign so successful it's become the subject of a case study at Columbia University's Graduate School of Business. We'd get the Governor of California to officially declare October "Real California Cheese on Pizza Month," hire said actor to don said pizza costume and become "Cheesy," the "official spokes slice" for Real California Cheese, and travel around the state delivering pizza and talking points to morning radio DJs in major media markets. Oh the glamour.

While I loved working with recipe developers, food stylists and photographers on news bureaus and such, I was conflicted about my work with commodity food associations funded mostly by factory farms (and their federally-subsidized surpluses). Not that trade advocacy groups are so wrong in theory, but in practice they're much more interested in winning ADDY Awards than, say, bettering the lives of farm workers and animals.

So I "celebrate" National Peach Pie Day with a hefty dose of skepticism. (Although according to my limited research, the National Peach Council is pretty grassroots and has a minuscule budget, which may explain why it's National Peach Pie Day and not Month.) But let's not throw out the baby with the bath water. Local farmers markets are teeming with late harvest varieties such as Sweet September and Autumn Flame, so pick up a dozen (preferably organic) peaches, make something simple like individual peach crumbles, and savor the last sweet bites of Summer.


Individual Peach Crumbles

Years ago when Patrick and I were registering for our wedding at one of our favorite local shops, Hill’s Kitchen, I spotted these precious mini cast iron skillets. What does a girl who already has everything register for?? Ridiculously cute and not very sensible baby sized pans. Leah, the owner, convinced us both of their utility (she is a genius like that) and on the registry they went. I will admit I don’t use them daily but when I do they put a smile on my face. This peach crumble would of course work in ramekins or in one large pan (I would think a 8 by 8 inch baking dish) but just like how cupcakes are more fun than a cake, these individual crumbles will really wow your guests. If you aren’t near Hill’s Kitchen you can also find them online. They are also great to use as serving dishes for nuts, olives and the like or doing mini frittatas. Buy them first and find more uses for them later!

This crumble recipe is super easy and could be adapted for whatever you have on hand – berries, apples etc. Just keep on eye on how much liquid your fruit is giving off. Since I used frozen peaches they were wetter than say fresh ones – another splash of bourbon or a knob of butter should fix that problem. Basically you want the fruit to have a nice glaze on it but not be sitting in liquid before you add them to the pan. Also sharing another good hint here – grating butter. For a simple topping like this where you want the butter to distribute evenly through the dry ingredients you can use a food processor and pulse them together or just pull out the handy box grater and grate in super cold butter. Do it quickly and you will get small pieces of butter that works perfectly in this topping. Make them up to two days in advance, keep them in the fridge and then just pop them in the oven (don’t forget the ice cream!).

Individual Peach Crumbles (printable version at the end of the post)

Inspiration: Southern peach abundance
Special Equipment: mini cast iron skillets, box grater

  • 1 pound frozen peaches thawed and drained
  • 6 tablespoons cold butter
  • 1/3 cup plus 2 tablespoons sugar
  • 2 tablespoons bourbon
  • 1/2 cup flour
  • pinch of salt
  • pinch of cinnamon
  • 1/4 cup quick cooking oats
  • vanilla ice cream

Preheat your oven to 350 degrees. In a large skillet melt 2 tablespoons of butter over medium high. Add the peaches and 2 tablespoons of sugar and cook for 7 minutes until the peaches take on a little color and the butter and sugar melt into a syrup.

Carefully add the bourbon and cook for another 30 seconds. Remove from the heat. Line a baking sheet with aluminum foil and equally divide the peaches among the 4 mini skillets on the baking sheet.

In a medium sized bowl combine the flour, 1/3 cup of sugar, salt and cinnamon. Take the remaining 4 tablespoons of butter cold butter and grate the butter into the bowl. Add the oats and stir to combine. Equally pile the crumble topping on top of the peaches, making sure to cover all exposed peach. Some will fall off on the baking sheet which is fine (that’s what the foil is for!).

At this point you can place the skillets in the fridge for several hours before baking them off if you want to make them in advance. Bake for 30 minutes at 350 degrees until the crumble is lightly browned. Remove from oven and let cool for several minutes then top with ice cream and serve.

Individual Peach Crumbles

Special Equipment: mini cast iron skillets, food processor

  • 1 pound frozen peaches thawed and drained
  • 2 tablespoons butter plus 4 tablespoons butter, cold and diced
  • 1/3 cup plus 2 tablespoons sugar
  • 2 tablespoons bourbon
  • 1/2 cup flour
  • pinch of salt
  • pinch of cinnamon
  • 1/4 cup quick cooking oats
  • vanilla ice cream

Preheat your oven to 350 degrees. In a large skillet melt 2 tablespoons of butter over medium high. Add the peaches and 2 tablespoons of sugar and cook for 7 minutes until the peaches take on a little color and the butter and sugar melt into a syrup. Carefully add the bourbon and cook for another 30 seconds. Remove from the heat. Line a baking sheet with aluminum foil and equally divide the peaches among the 4 mini skillets on the baking sheet.

In a medium sized bowl combine the flour, 1/3 cup of sugar, salt and cinnamon. Take the remaining 4 tablespoons of butter cold butter and grate the butter into the bowl. Add the oats and stir to combine. Equally pile the crumble topping on top of the peaches, making sure to cover all exposed peach. Some will fall off on the baking sheet which is fine (that’s what the foil is for!). At this point you can place the skillets in the fridge for several hours before baking them off if you want to make them in advance. Bake for 30 minutes at 350 degrees until the crumble is lightly browned. Remove from oven and let cool for several minutes then top with ice cream and serve.


Mini fruit crumbles

I experimented a little bit with the topping for these mini fruit crumbles. As you’ll see, I’ve kept it simple, (as is my mantra) yet still yummy.

If you’re short on time, you can make them even quicker and easier by using muesli or granola.

As far as fruit goes, you can use whatever you like in these crumbles.

I find frozen berries are the most versatile, as they can be mixed with pretty much any other fruit. And it’s so easy to use them straight from the freezer.

Peaches, apples and pears work well, and if you slice or grate them very finely then there’s no need to pre cook them. Just add them straight to your ramekins in layers with the berries.


Start out with oats, brown sugar, butter, salt, cinnamon, a peach, and some lemon juice.

Make the crumble by cooking the oats, flour, salt, and cinnamon in part of the butter & part of the brown sugar. Cook over medium heat. Stir the crumble to ensure all the oats get evenly coated with the other ingredients, and browned. This will take about 3-5 minutes.

It'll look like this photo above. Once oats are slightly softened and very fragrant, remove pan from stove and pour into a serving bowl. Set aside.

Add remaining butter & brown sugar with the sliced peach and lemon juice to the hot sautee pan. Stir peaches, and cook until soft, about 4-5 minutes.

Peaches will be evenly coated with sauce, sauce will thicken, and peaches will become soft. Remove from heat, and pour in same bowl with the crumble topping. Top with ice cream if desired.

Eat immediately, and if you've got vanilla ice cream in your freezer, that's such a wonderful addition.


Peach Hand Pies

It&rsquos just not summer without peaches. My first thoughts usually turn to peach cobbler when I have fresh peaches, but it&rsquos also fun to break up baking routines with something a little different.

Peach Hand Pies are my latest peach obsession. They are a delightful and delicious combination of sweet peaches and a soft, flaky pastry. They&rsquove got some other things going for them, too. They&rsquore easy to make and also wonderfully portable for your summer picnics and cookouts.

These Peach Hand Pies are great for a grab-and-eat treat. No slicing and serving. Just set them out and let everyone help themselves. That leaves more time for you to enjoy yourself and your family and friends!

The pastry in this recipe is my favorite for hand pies. The cream cheese gives it a lovely flavor and texture, and it&rsquos just so, so easy to make. It literally comes together in seconds. If you prefer to use a traditional pie crust, just substitute your favorite double crust recipe.

The filling is a simple one that you can toss together quickly. It starts with peaches, brown sugar, and cinnamon. I also like to add almond extract with the peaches for a little extra flavor. You can opt to use vanilla or another extract if you like, or omit it for an even simpler filling.

When filling these pies, be sure not to over-fill them, or you can end up with a mess. Too much filling means that the pies won&rsquot seal well, which can lead to leaks and perhaps even pies that become unsealed during baking.

For sealing, I like to dab just a bit of water around the edges of the crust. That will help it hold together a little better when you fold over the crust and press the edges together. Then use a fork or some other implement to seal the pies further. And don&rsquot forget to cut the vent in the top to allow steam to escape!

I hope you&rsquoll add these sweet little Peach Hand Pies to your summer baking plans. They&rsquore such a great sweet treat for peach lovers!


Peach & Blueberry Crumbles

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.

Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved


How to Make Peach Crisp

In a large bowl combine the peaches, sugar, flour, lemon juice and vanilla.

Slow Cooker Method: Place the peach mixture in the slow cooker.

Oven Method: Place the peach mixture in a 3-quart baking dish. Preheat the oven to 350 degrees F.

In another bowl, combine the flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt. Cut the butter into the flour mixture until it resembles coarse crumbs.

SLOW COOKER METHOD:

Place the crumb topping over the peaches. Close the lid and cook on LOW for 4 hours or on HIGH for 2-3 hours until the peaches are soft and the topping is golden brown. During the last 30 minutes open the lid to allow the topping to crisp up a bit.

OVEN METHOD:

Place the peach mixture in the bottom of a 3-quart casserole dish and sprinkle the crumble on top. Bake for 20-25 minutes or until bubbly and light golden brown.



Comments:

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  2. Giflet

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  3. Lockwood

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  4. Gillermo

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