10/01/2009
Peach Crumble
Filling:
3 1/2 lbs. ripe but firm peaches
1/3 cup granulated sugar
1 1/4 t cornstarch
3-5 t fresh lemon juice
pinch salt
pinch ground cinnamon
pinch grounnd nutmeg
Topping:
1 cup all-purpose flour
1/4 cup and 1 T granulated sugar
1/4 cup packed brown sugar
1/8 t salt
2 t vanilla extract
6 T unsalted butter (soft)
1/2 cup sliced almonds
>how to make<
*Heat oven to 350 degrees.
(For the filling)
*Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times.
*Drain peaches in colander set over large bowl.
*Whisk 1/4 cup drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl; discard excess peach juice.
*Toss juice mixture with peaches and transfer to 8" square glass baking dish.
(For the topping)
*While peaches are macerating, combine flour, sugars (reserving 1 T granulated sugar), and salt in work bowl of food processor; drizzle vanilla over top.
*Pulse to combine mixture, about five 1-second pulses.
*Add butter and half of nuts; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of work bowl.
*Sprinkle remaining nuts over mixture and combine with two quick pulses.
*Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly 1/2" chunks with some smaller, loose bits).
*Bake on middle rack until chunks are lightly browned and firm, 18 to 22 minutes.
(To assemble and bake)
*Grasping edges of parchment paper, slide topping over peaches and spread into even layer with spatula, packing down lightly and breaking up any very large pieces.
*Sprinkle remaining tablespoon sugar over top and bubbling around edges, 25 to 35 minutes.
*Cool on wire rack until warm, at least 15 minutes, serve.
-serves 4 to 6-
*This recipe was taken from "Cook's Illustrated".
Filling:
3 1/2 lbs. ripe but firm peaches
1/3 cup granulated sugar
1 1/4 t cornstarch
3-5 t fresh lemon juice
pinch salt
pinch ground cinnamon
pinch grounnd nutmeg
Topping:
1 cup all-purpose flour
1/4 cup and 1 T granulated sugar
1/4 cup packed brown sugar
1/8 t salt
2 t vanilla extract
6 T unsalted butter (soft)
1/2 cup sliced almonds
>how to make<
*Heat oven to 350 degrees.
(For the filling)
*Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times.
*Drain peaches in colander set over large bowl.
*Whisk 1/4 cup drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl; discard excess peach juice.
*Toss juice mixture with peaches and transfer to 8" square glass baking dish.
(For the topping)
*While peaches are macerating, combine flour, sugars (reserving 1 T granulated sugar), and salt in work bowl of food processor; drizzle vanilla over top.
*Pulse to combine mixture, about five 1-second pulses.
*Add butter and half of nuts; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of work bowl.
*Sprinkle remaining nuts over mixture and combine with two quick pulses.
*Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly 1/2" chunks with some smaller, loose bits).
*Bake on middle rack until chunks are lightly browned and firm, 18 to 22 minutes.
(To assemble and bake)
*Grasping edges of parchment paper, slide topping over peaches and spread into even layer with spatula, packing down lightly and breaking up any very large pieces.
*Sprinkle remaining tablespoon sugar over top and bubbling around edges, 25 to 35 minutes.
*Cool on wire rack until warm, at least 15 minutes, serve.
-serves 4 to 6-
*This recipe was taken from "Cook's Illustrated".
Labels: baked fruit recipe, crumble recipe, frozen peach recipe, peach crumble recipe, peach dessert recipe
