Fresh Fig And Peach Crumble Recipes

Steps:

• Preheat oven to 375°. Place peaches in a greased shallow 2-1/2-qt. Dutch oven, cast-iron pan or 2-1/2-qt. ovenproof baking dish. In a small bowl, combine brown sugar, flour, lemon juice, zest and cinnamon; sprinkle over the peaches. , Combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping. , Bake 35-40 minutes. If desired, serve with ice cream.

Steps:

• Add the butter and 1/3 cup sugar to a large bowl.
• Using an electric mixer, beat about 3 minutes, or until well combined.
• Add in 1 cup flour and salt; beat on low speed just until the flour is incorporated; the mixture should be dry and crumbly.
• Scrape the flour from the bottom and edges of the bowl, pressing it into the pastry.
• The pastry should still be crumbly.
• Refrigerate the pastry until ready to use.
• Combine the peaches and figs in a big bowl.
• Add in the lime juice; toss to blend.
• In a smaller bowl, mix together the 2 tablespoons flour and 2 tablespoons sugar and the cinnamon; stir to blend.
• Sprinkle the cinnamon/sugar/flour mixture over the fruit.
• Fold gently, just to blend without crushing the fruit.
• Spoon the fruit into a lightly buttered 1 1/2 to 2 quart shallow dish.
• Sprinkle the cold pastry crumbs evenly over the fruit.
• Bake in a 350°F oven for about 35 to 40 minutes or the top is golden brown and the fruit bubbly.
• Let cool slightly.
• Sprinkle with powdered sugar and serve warm with ice cream.

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.

Steps:

• Heat oven to 375*.
• Put peach slices in greased, shallow 11x7 baking dish.
• Mix brown sugar, flour, lemon juice, peel, and cinnamon.
• Sprinkle over the peaches.
• Mix flour, sugar, baking powder, salt, and nutmeg.
• Stir in egg until mixture is coarse crumbs.
• Sprinkle over peaches.
• Drizzle butter evenly over topping.
• Bake for 38 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange peaches evenly in an 8x8-inch baking dish.
• Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
• Bake in the preheated oven until topping is lightly browned, about 30 minutes.