This savory and saucy shakshuka is MB at its finest, friends! Made in 1 pot with simple ingredients, it’s the perfect quick and satisfying meal suitable for breakfast, lunch, or dinner. It’s subtly spicy, super comforting, and pairs well with toasted b…
This savory and saucy shakshuka is MB at its finest, friends! Made in 1 pot with simple ingredients, it’s the perfect quick and satisfying meal suitable for breakfast, lunch, or dinner. It’s subtly spicy, super comforting, and pairs well with toasted bread, grilled cheese sandwiches, roasted potatoes, and beyond.
It’s especially perfect for tomato season (we see you, summer gardeners drowning in tomatoes!) but can be enjoyed any time of year by subbing canned tomatoes.
This peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit and golden spiced topping.
Here’s a nostalgic dessert that’s easy to whip up and full of bold flavor: this Peach Crumble recipe! Imagine: a layer of juicy, tender peaches seasoned with vanilla and lemon juice. It’s topped with a golden crumble layer spiced with cinnamon and ginger that’s got just the right amount of crispness and irregular crumble pieces. Top with a dollop of vanilla ice cream and it’s an incredible treat. It’s become a favorite in our family rotation of summer desserts!
Ingredients in this peach crumble recipe
What’s the difference between a crumble and a crisp? Technically speaking, a crisp has oats or nuts in the topping, whereas a crumble has just butter, flour and sugar. However, the lines have blurred in modern definitions so you’ll now see a lot of crumble recipes with oats. We already have this delicious Peach Crisp recipe, so we wanted to try out a true “peach crumble” here. Here’s what you’ll need:
Ripe peaches (or canned unsweetened peaches in the off season)
Granulated sugar and brown sugar
Cornstarch
Vanilla extract
Lemon juice
Unsalted butter
All purpose flour
Cinnamon
Ground ginger
Baking powder
Salt
How to ripen peaches
It’s important to have ripe peaches for any peach dessert recipe to make sure the dessert comes out sweet enough. Do not attempt this peach crumble recipe with anything but beautifully ripe peaches! Give your peaches a gentle squeeze: it should be slightly soft to the touch. If the peaches feel firm, you’ll need a few days. Here’s how to ripen peaches:
Place the peaches in a paper bag.
Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time.
Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.
Or, use canned peaches in the off season
We prefer this peach crumble recipe with fresh, ripe peaches. But if it’s the off season and you’re dying for a peach crumble, canned peaches work too! Just make sure that the can says unsweetened peaches or “no sugar added” somewhere on the label. Use sweetened peaches and this will come out much too sweet.
Peel the peaches with the boiling water method
If you don’t mind cooked peach skin in your desserts, you can skip this step. But we think it technically makes a better peach cobbler because the texture of the fruit is smoother. To peel peaches, don’t whip out a vegetable peeler! Simply place them in boiling water for 45 seconds, then move them to ice water for about 1 minute. Use a sharp knife to pierce the skin, then use your fingers to pull it off in sheets. It’s so simple!
Serving this peach crumble
When it comes to peach desserts, here’s the thing: most of them taste better with vanilla ice cream. This isn’t always the case with other fruit desserts, but the combination of peaches plus sweet cream is to die for. Of course, you can use other things too! Here are a few ideas for how to serve peach crumble:
Peel the peaches (or skip if desired): Prepare a medium saucepan of boiling water. Drop 3 peaches into the pot so that the water fully covers them and boil for 45 seconds. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers. Repeat until all peaches are peeled.
Make the filling: Slice the peaches. In a medium bowl, mix them with ½ cup of the granulated sugar and the cornstarch, vanilla extract, and lemon juice. Then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
Make the topping: In a medium bowl, mix together the remaining ½ cup sugar and the flour, cinnamon, ginger, baking powder and kosher salt with a fork. Pour in the melted butter while mixing with the fork until all the butter integrates and a crumbly mixture forms. Use your fingers to sprinkle the crumbles evenly over the peach filling.
Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 1 hour, then serve. You can leave it out on the counter for up to 1 day, with a loose cover of foil or a towel to allow for air flow. After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.
Notes
This peach crumble is best with fresh peaches, but in the offseason you can use canned unsweetened peaches (no sugar added).
Quick and easy green beans that will knock your socks off? Yep, you’ve found ‘em, friends! These stir-fried green beans are gingery, garlicky, and spicy, and we couldn’t stop eating them straight from the pan.
They come together with 9 simple ingredien…
Quick and easy green beans that will knock your socks off? Yep, you’ve found ‘em, friends! These stir-fried green beans are gingery, garlicky, and spicy, and we couldn’t stop eating them straight from the pan.
They come together with 9 simple ingredients in 20 minutes and are delicious paired with grains and protein for a satisfying, plant-based meal.
Friends, say hello to an easy, elegant dessert perfect for berry season and warmer weather: panna cotta! Our plant-based spin on this classic Italian treat is vanilla-infused, rich and creamy like the real deal, plus beautiful! Prep it for a party or a…
Friends, say hello to an easy, elegant dessert perfect for berry season and warmer weather: panna cotta! Our plant-based spin on this classic Italian treat is vanilla-infused, rich and creamy like the real deal, plus beautiful! Prep it for a party or a week’s worth of solo desserts (because you deserve it).
Bonus? It’s naturally sweetened and comes together fast with just 1 pan and 6 ingredients required!
Herbs are arguably my favorite fresh ingredients, so it should come as no surprise that I love tabbouleh. Alternatively spelled tabouli or tabouleh, this Middle Eastern salad consists of finely chopped parsley, mint, tomatoes, and bulgur wheat. DonR…
Herbs are arguably my favorite fresh ingredients, so it should come as no surprise that I love tabbouleh. Alternatively spelled tabouli or tabouleh, this Middle Eastern salad consists of finely chopped parsley, mint, tomatoes, and bulgur wheat. Don’t let the bulgur’s presence fool you – traditional Lebanese tabbouleh isn’t so much a grain salad as it is an herb salad with grains. The parsley and mint are the real star ingredients, making the salad pungent, fragrant, and intensely refreshing. You’ll find my go-to tabbouleh recipe below. If you love bright, herbaceous flavors, it’s one you have to try. Pack it up […]
Prepare your taste buds, friends. These umami-filled portobello mushroom fajitas are smoky, satisfying, herby perfection. Inspired by Bouldin Creek Cafe, they’re topped with our 5-Minute Chipotle Pecan Pesto (a fan-favorite also inspired by Bouldin), c…
Prepare your taste buds, friends. These umami-filled portobello mushroom fajitas are smoky, satisfying, herby perfection. Inspired by Bouldin Creek Cafe, they’re topped with our 5-Minute Chipotle Pecan Pesto (a fan-favorite also inspired by Bouldin), creating the ULTIMATE flavorful, plant-based meal!
These fajitas are perfect for when you’re craving hearty comfort food, and they come together quickly with just 10 ingredients!
Whip up a vegan red pesto using sun-dried tomatoes in 5 minutes. Mix it with your favorite pasta and top it with some fried marinated tofu. It is a truly delicious tofu pesto pasta that you can make in 30 minutes from start to finish. Shall we? If you …
Whip up a vegan red pesto using sun-dried tomatoes in 5 minutes. Mix it with your favorite pasta and top it with some fried marinated tofu. It is a truly delicious tofu pesto pasta that you can make in 30 minutes from start to finish. Shall we? If you love pesto, try our vegan green...
This olive tapenade recipe is a simple appetizer full of bold, briny flavor! Serve this French spread with bread or on crostini.
When it comes to simple and satisfying appetizers, this one’s at the top of our list. This Olive Tapenade recipe takes just 5 minutes and explodes with pure Mediterranean flavor! This traditional French spread is made with olives and capers, and the salty, briny flavor is otherworldly. Spread a smear on bread or a crunchy crostini, and the savory pop transports you right to the South of France. This easy appetizer is perfect for anytime, though we love it best in the summer for easy dinners and picnics.
Ingredients in olive tapenade
Tapenade is a traditional French spread made with olives, capers and anchovies that originated in the Provence region of Southern France. It’s a popular French food eaten on bread or crostini, or as a sandwich spread, with fish, and other ways. The word tapenade comes from the French word tapenas, which means capers. Olive spreads similar to tapenade are popular in other Mediterranean cuisines as well, like Italian and Greek (a Greek variation is called pasta elias).
Tapenade gives me fond memories discovering this tasty spread on a trip to Southern France, and it’s a food that’s always given me carefree, summer vibes. Here are the ingredients in a classic French tapenade recipe:
Olives: traditional are French Niçoise olives; they’re hard to find in the US so we like a mix of Kalamata and ripe black olives
Capers
Anchovy paste (optional)
Garlic
Parsley
Olive oil
Types of olives to use
Traditionally a tapenade recipe uses French Niçoise olives, but they’re hard to find here in the US. Kalamata olives are a close substitute, but they have a stronger flavor. So, we like using a mixture of olives here to round out the flavor! Here’s what to look for:
Use a mix of pitted ripe black olives and Kalamata olives. These olives have a milder, rounder flavor to balance out salty Kalamata olives. Look for the cans that have whole olives.
You can use all Kalamata olives if you like, but keep in mind that it makes an even saltier, more one-note spread. We recommend a mix if at all possible.
Or, use whatever olives are your favorite!Castelvetrano olives are a favorite green olive of ours, and it makes a nice contrast to the dark purple Kalamata.
Use anchovy paste for traditional, or omit for vegan
Olive tapenade is traditionally made with anchovies, so we’ve called for anchovy paste here. However, you can absolutely leave it out and it’s just as good! Here are some notes on working with anchovy paste:
Anchovies are a traditional Mediterranean ingredient that adds bold, savory flavor to recipes. For example, it’s a classic ingredient in Caesar dressing.
You can find anchovy paste in your local grocery in a tube, then store it in your refrigerator for up to 18 months.
Omit anchovy paste for vegan! If you’d like, you can add a bit more salt to compensate for the saltiness of the anchovies. But depending on the type of olives you use, you may not need it.
How to serve tapenade
All you have to do to make tapenade? Blend up the ingredients in a food processor. In just 5 minutes, you have a brilliant spread that’s completely versatile for appetizers, sandwiches, and more. (In fact, My best friend recently threw a party for me with Salmon Caesar Salad and crostini with tapenade and it was perfection!) Here are a few ways to serve olive tapenade:
Bread: Smear on crusty artisan bread or focaccia bread
Crostini: Make crostini and spread it on as an appetizer (the quantity should make 20 to 24 crostini)
Pasta: Mix it into pasta with marinara as a savory, meaty accessory.
How do you plan to your use your tapenade? Let us know in the comments below.
More easy appetizer recipes
Throwing a party? Or simply want a tasty appetizer or pre-meal snack? This tapenade recipe is perfect for easy summer entertaining or as quick finger food. Here are a few more easy appetizer recipes you’ll love:
This olive tapenade recipe is a simple appetizer full of bold, briny flavor! Serve this French spread with bread or on crostini.
Ingredients
¾ cup ripe black olives, pitted*
¾ cup Kalamata olives, pitted
1 tablespoon capers, drained
½ teaspoon anchovy paste (optional for vegan**)
1 garlic clove, peeled and sliced into a few pieces
1 small handful fresh parsley (or fresh basil or thyme)
¼ cup olive oil
Instructions
Place the olives, capers, anchovy paste, garlic, and parsley in a food processor. Pulse until roughly chopped. Scrape down the bowl. Then turn on the processor and drizzle in the olive oil until a chunky paste forms.
Eat immediately or store up to 2 weeks refrigerated. Bring to room temperature before serving.
Notes
*We like using a mixture of olives for a robust flavor. Look for ripe black olives, which have a more subtle, rounder flavor to balance the salty Kalamatas. If you can’t find them you can use all Kalamata olives, but it makes an even saltier spread.
**If you leave out the anchovy paste, you can add salt to taste: but tapenade may be salty enough as is depending on the olives you use. Or, add 2 tablespoons sundried tomatoes to the mix.
Ever find yourself with a surplus of jalapeños around (CSA box, anyone)? One of our favorite solutions is quick pickled jalapeños. They’re easy to prepare, last for weeks, and add a delicious kick to quesadillas, tacos, bowls, and beyond! We even…
Ever find yourself with a surplus of jalapeños around (CSA box, anyone)? One of our favorite solutions is quick pickled jalapeños. They’re easy to prepare, last for weeks, and add a delicious kick to quesadillas, tacos, bowls, and beyond! We even like them straight from the jar.
This tangy, spicy, versatile condiment awaits with just 1 pot, 6 ingredients, and 10 minutes of hands-on time required.
This recipe is my take on muhammara, the Middle Eastern red pepper and walnut dip. I love to make it in the summer, when peppers are abundant and a cool dip sounds like the perfect starting point for a meal or snack. In case you’re not familiar w…
This recipe is my take on muhammara, the Middle Eastern red pepper and walnut dip. I love to make it in the summer, when peppers are abundant and a cool dip sounds like the perfect starting point for a meal or snack. In case you’re not familiar with muhammara, here’s a little background: this punchy dip originated in Syria, and it’s now common throughout the Middle East. Its key ingredients are roasted red peppers, walnuts, breadcrumbs, chile flakes, and pomegranate molasses, which combine to make it thick, nutty, zingy, spicy, sour, and sweet. I still remember the first time I […]
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