Peach Crumble | Everyday Food with Sarah Carey
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- čas přidán 12. 07. 2012
- 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: www.marthastewart.com/906831/s...) 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: full.sc/P8YgBt
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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:
www.marthastewart.com/907424/p...
More Sweet Treat Recipes: full.sc/Q9cvnf
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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
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I realised this is a 7 year old video only after seeing some comments 😳😳 the editing and camera quality is so ahead of its time? I can't believe this isn't made in 2021
You're most welcome!
That looks tasty. Thanks for sharing.
Needs more crumble.
Yeah, I was thinking about that while watching the video.
Thank you !!! I will make it at my work!!!
Thanks so much. I love any fruit dessert, and this is one of my favorites. xs
Sarah Carey can I use can peaches
THANKS!
Crumblessssssss my precious! This looks so yummi :) Thx 4 uploading this
Yum
love love love you!!!!!
super easy recipe thank you! My little girls made the topping.
sweetninabean81 bvccc ok my molll
Looks delicious! It's unusual to cream together the sugar and butter for a crumble, isn't it? I think most of the recipes I've seen say to use very cold butter.
No
Thank you.
I’m baking it tonight 😎👍🏼
I really want to try this recipe
.but ini my local area..it's really hard to find peach and usually they're expensive..if I subs with canned peach, how many grams/can should I use for this recipe?
I would say a normal size can would be just fine. You just want to coat the bottom of the pan you’re using with the fruit.
what's the full recipe I'm making this in the morning
So... how long does this keep? do I leave it out and lightly cover it or do I put it in the fridge??
Is there any substitute for corn starch? Don't have any at the moment ..
If you're using berries, don't use thickener at all, because berries have pectin in them. Otherwise I would try flour.
2023 calling, it wants it's corn starch back
Could use Oatmeal
Can u add oats to the top crumble?
Tina C yes u can ! :)
Hi. Can I use can peaches??
hi cam i mix nectarines and peaches?
Yes definitely that would taste amazing
Well they taste exactly the same!
That sounds good!!
May i use manggo?
I kept it all for myself lol
I'd like to make a crumble including some luscious rhubarb I just got. I also have peaches and blackberries in the freezer. Any suggestions?
Hi Dolly. I just made a crumble like this just from my head and it wasn't too good. I used 2 cans of sliced peaches, 1 1/2 cans drained. Sprinkled white sugar, about a half to 3/4 cup. I had 2 cups of frozen Rhubarb in the freezer so sprinkled the cut fruit over my peaches. I added blueberries and a little bit of candied ginger. I put about 1/3 cup of sugat and the oatmeal topping over all of it. Popped into 350 oven and baked until browned on top, about 45 minutes. Took it out, cooled it and let it sit for a day. When I spooned into it, the topping eas wet and had about a 1/2" of liquid setting in it. I think it was the rhubarb but the whole thing was tossed though very tasty, didn't want to make anyone sickly. Should have just poured it all in a pot and cooked it down though. I suggest that if you use fresh frozen fruit you cook it first with corn starch.
It is a little, but try it, you'll love it. xs
you should ALWAYS peel peaches. they are one of the fruits that are heavily sprayed, many times in the orchard. I understand cherries are the worst, apples and grapes are also heavily sprayed. just a precaution of course but I was just reading about this sort of thing recently.
Wouldn't a warm wash do? Most the nutrientage is in the skin it would be sad to throw it all away
@@flowerhobi1673 unless you want hard pieces of skin which ruin the dish, go ahead.
@@rottierumbles9451 ? She didn’t peel them in the vid I don’t think the texture gets affected frm keeping skin on in this case
@@flowerhobi1673 oh it does affect the texture, nothing worse than biting down and getting hard skin, this is the same for all fruits if you don't peel them.
@@rottierumbles9451 interesting. Maybe u should make a video recipe
Audio is too low
why why why did she not peel the fruit? this completely ruined it
Indeed nothing worse than biting down and getting hard skin.
PEEL your fruit or you get nasty hard skin and it ruins the dish.