CHERRY ALMOND CRUMBLE
Steps:
- Preheat oven to 400 degrees F.
- Spray 4 (8-ounce) ramekins or custard cups with cooking spray. Stir pie filling, preserves, dried cherries, and almond extract in a large bowl to blend. Spoon cherry mixture into ramekins. Place ramekins on a cookie sheet.
- Toss oats, brown sugar, almonds, and cinnamon in medium bowl to combine. Drizzle melted butter over; stir to moisten. Sprinkle topping over cherry mixture. Bake for 20 minutes, or until topping is golden and cherry mixture bubbles. Serve warm with whipped topping or sour cream.
CRUNCHY BERRY ALMOND CRUMBLE
The paradox of a fruit crisp is that it's usually not crisp, nor is a fruit crumble necessarily crumbly. Here, however, the crumbs are as crisp as cookies, offering a textural contrast to the puddinglike berries. This delicious treat is at once crispy, crumbly and profoundly fruity.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. To prepare filling, toss berries with sugar, lemon zest and tapioca (if using). Set aside.
- To make topping, in a large bowl, whisk together flour, sugars, almonds, cinnamon, ginger, allspice and salt. Stir in butter. Coarse crumbs will form.
- Pour filling into a 2-quart gratin dish or 10-inch round cake pan (do not grease first). Using your fingers, form topping mixture into 3/4-inch to 1-inch crumbs and spread over cake.
- Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve warm or at room temperature with ice cream if you like. Crisp can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350 degree oven.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 34 milligrams, Sugar 20 grams, TransFat 0 grams
PEACH ALMOND CRUMBLE
Provided by Michael Symon : Food Network
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the topping: Preheat the oven to 325 degrees F. In a small bowl, combine the oats, sugar, almonds, butter, cinnamon and salt and stir with a fork until the mixture resembles coarse crumbs; set aside.
- For the filling: In a medium bowl, stir together the peaches, sugar, cornstarch, almond extract and nutmeg and transfer to an 8- or 9-inch shallow baking dish. Crumble the topping over the peach mixture. Bake until the filling is hot and bubbly and the topping is golden brown, 40 to 50 minutes. Serve warm with vanilla ice cream if desired.
PEACH PIE WITH ALMOND CRUMBLE TOPPING
Steps:
- 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.
CHERRY PIE WITH ALMOND CRUMB TOPPING
This delicious and super easy cherry pie features a crunchy, streusel-like topping.
Provided by Chef John
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h50m
Yield 1
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Roll out pie crust and lay into a 9-inch pie pan.
- Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes.
- Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain, 3 to 4 minutes.
- Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet.
- Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.
Nutrition Facts : Calories 3565 calories, Carbohydrate 502.5 g, Cholesterol 183.2 mg, Fat 167.4 g, Fiber 39.2 g, Protein 42.7 g, SaturatedFat 62.9 g, Sodium 3213.6 mg, Sugar 305.6 g
APPLE & ALMOND CRUMBLE PIE
Combine fruit pie with apple crumble to get the best of both - a warming dessert that slices neatly and delivers two textures of pastry
Provided by Barney Desmazery
Categories Dessert
Time 1h30m
Number Of Ingredients 12
Steps:
- First, make the crumble. Tip the flour, ground almonds, sugar and a pinch of salt into a bowl, then rub in the butter with your fingers until the mix resembles breadcrumbs. Stir in the flaked almonds and chill until needed. Can be prepared up to two days ahead and chilled.
- Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Peel, core quarter and slice the apples, then tip into a bowl with the sugar, mixed spice and flour. Toss well and set aside. Roll the pastry out on a lightly floured surface until it's large enough to line a 20-22cm pie dish. Line the dish with the pastry, then trim and crimp the edge. Alternatively, re-roll the pastry trimmings into an 80cm-long strip, then cut into three thin, long strips, and arrange into a 1cm-wide plait. Arrange the plait around the edge of the dish, and brush with some beaten egg.
- Spoon the apples into the base, then scatter over the crumble. Bake on the hot tray for 35-40 mins until the topping is toasted and the pastry is deep golden. Leave to stand for 10 mins, then serve warm with cream, custard or ice cream.
Nutrition Facts : Calories 765 calories, Fat 44 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 36 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
ALMOND CRUNCH TOPPING
Blend melted butter and brown sugar with coconut and almonds to make Almond Crunch Topping. Almond Crunch Topping makes a flavorful dessert addition.
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield Makes 1 cup or 8 servings, 2 Tbsp. each.
Number Of Ingredients 4
Steps:
- Place sugar and butter in small saucepan; cook on medium heat until sugar is dissolved, stirring occasionally.
- Add coconut and almonds; mix well.
Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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