How To make Peach Pie with Almond Crumble Topping
sweet dough for 1 crust pie topping: 1 cup all-purpose bleached flour
3 tablespoons sugar
1/4 teaspoon freshly grated nutmeg
1/2 cup sliced almonds
6 tablespoons unsalted butter
melted
filling: 3 pounds firm :
ripe, yellow
fleshed free stone :
peaches, about 8 -- or 9 medium peaches 1/2 cup sugar
2 tablespoons all-purpose bleached flour
1/2 teaspoon almond extract
1/8 teaspoon freshly grated nutmeg
2 tablespoons cold unsalted butter
To make topping: Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds. Stir in butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2-inch crumbs. Set aside again while you prepare the filling.
Preheat oven to 400 degrees and set racks at middle level. Roll out bottom crust and arrange in 9-inch Pyrex plate.
To make filling: Peel the peaches by cutting a cross in the blossom end of each and dropping them three at a time into a pan of boiling water. Remove after 20 or 30 seconds with a slotted spoon or skimmer and drop them into a bowl of ice water. If the peaches are ripe, the skin will slip off easily. If it does not, remove the skin with a sharp stainless steel paring knife. (If you peel it with a knife, include an extra peach for what you have peeled away.) Hold each peeled peach gently in your left hand over a mixing bowl (if you are left handed reverse.) With a stainless steel paring knife make a cut through to the pit, from stem to blossom end. Make another cut about 3/4-inch to the right of the first one along the outside of the peach. Angle the knife blade back so the cuts meet at the pit. Twist the knife blade upward slightly as a wedge of peach will fall into the bowl. Continue in the same manner around the peach, cutting it into 8 to 10 wedges. Discard the pit and repeat with remaining peaches. Add remaining ingredients, except the butter, to the peaches and stir gently with a rubber spatula to combine. Pour filling into the prepared pastry shell and smooth. Dot with the butter.
Scatter the crumb topping evenly over the filling. Place pie on the bottom rack of the oven and bake for 15 minutes. Lower the temperature to 350 degrees and move pie to the middle rack. Bake another 30 minutes, or until the crust and crumble are a deep golden and the juices are just beginning to bubble up. Cool the pie on a rack and serve warm or room temperature.
How To make Peach Pie with Almond Crumble Topping's Videos
Amazing Apple Crumble Pie
This apple crumple pie has the most delicious juicy apple pie filling busting with flavor topped with a crisp, flavorful crumble all in a perfect flaky butter crust. What's not to like?? This perfect fall dessert is low stress, high reward, and guaranteed to disappear in a flash.
RECIPE:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
Caramel Crumble Peach Pie (Fresh peach crumble pie)
Salted Caramel Sauce recipe video:
Printable recipe found here:
**NOTE** I added about a cup of chopped up canned pineapple to the filling and 1/4 cup of oatmeal to the crumble topping.
My second channel for unboxings, product reviews and travel vlogs:
INFO ABOUT ME :)
My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.
Contact me here:
Facebook
Pinterest
Twitter:
Instagram:
Peach Cobbler
This classic peach cobbler is a Southern staple that's perfect for summer and easy to make. Its a delicious way to highlight the amazing flavor of fresh or canned peaches with simple pantry ingredients. Add a scoop of vanilla ice cream and you'll be in heaven!
RECIPE:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
How to Make Fruit Crumble | Three Ways | Jamie Oliver
Let’s get ready to Crumble! If you don’t know what a crumble is, then today is your lucky day, as Jamie shows us three fantastic ones. They’re a fruity dessert with crispy, crunchy, buttery topping, perfect to serve with cream, ice cream or delicious homemade custard! Jamie also shows us how to take these crumbles up a level, starting with the classic Apple Crumble, and then two variations with different toppings on a berry option and stone fruit one too. Welcome to the world of the crumble everyone.
Links from the video:
Vanilla Bean Custard | Jamie Oliver - AD
For the recipe and more visit:
Apple -
Frozen fruit & almond crumble -
Roasted stone fruit crumble -
Vanilla Custard -
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
x
Peach Pie
This delicious peach pie recipe packed with fresh peaches in a flakey butter crust is a summer classic and perfect with a scoop of ice cream. You'll love the big flavor, foolproof method, and crisp (not soggy) crust.
RECIPE:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
Peach Crumble | Everyday Food with Sarah Carey
You didn't think I'd finish summer fruit week without a making a dessert, did you? Crisps and crumbles are some of my absolute favorite desserts. I just love it when the oven concentrates fruit at the peak of its sweetness into syrupy deliciousness. Top that off with a buttery, crunchy crumble and ... yum!
Sarah's Tip of the Day:
I'm using 2 pounds of peaches in my crumble today, but you can use any seasonal fruit you like. (You'll need to adjust the amounts of lemon juice, sugar, and cornstarch depending on the fruit you use; click here for specific measurements: And guess what? The crumble topping freezes well, so why not make a double batch and save half for another day? You can thank me later!
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
Recipe Ingredients:
For The Filling
2 pounds peaches or nectarines, cut into 1/2-inch wedges (6 cups)
3/4 cup granulated sugar
1 tablespoon lemon juice
4 teaspoons cornstarch
1/2 teaspoon coarse salt
For The Topping
6 tablespoons unsalted butter, room temperature
1/4 cup light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
Get the Full Recipe:
More Sweet Treat Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Peach Crumble | Everyday Food with Sarah Carey