Single Serve Rice Krispie Treats

Microwave Desserts are one of the best ways to enjoy a single serving of ooey, gooey and warm Rice Krispie treats in
The post Single Serve Rice Krispie Treats appeared first on Salty Side Dish Recipes.

Microwave Desserts are one of the best ways to enjoy a single serving of ooey, gooey and warm Rice Krispie treats in

The post Single Serve Rice Krispie Treats appeared first on Salty Side Dish Recipes.

Strawberry Cheesecake Ice Cream

This strawberry cheesecake ice cream is rich and decadent, pairing zingy sweet fruit with creamy vanilla and graham cracker chunks!…

A Couple Cooks – Recipes worth repeating.

This strawberry cheesecake ice cream is rich and decadent, pairing zingy sweet fruit with creamy vanilla and graham cracker chunks!

Strawberry Cheesecake Ice Cream

In the mood for a treat? Try this over-the-top dessert: Strawberry Cheesecake Ice Cream! This homemade ice cream is decadent and rich, featuring zingy-sweet fruit against a creamy vanilla base and soft graham cracker chunks. Take one bite and you’ll mumble “wow” before immediately poising your scoop for another. (At least, that’s what we did!) It takes a bit of effort to put together, but it’s worth it for this special indulgence. Our family went crazy over this one…and it’s hard to find a person who doesn’t!

Ingredients in strawberry cheesecake ice cream

This strawberry cheesecake ice cream recipe has several components and takes a bit of time to put together. But if you’re up for the challenge of making a showstopper of a dessert recipe, it’s absolutely worth it! This recipe uses our base cheesecake ice cream recipe, then swirls in a homemade strawberry sauce. You can also shortcut the recipe a bit by using purchased strawberry jam, which makes it more manageable. Here’s what you’ll need for this recipe:

  • Cream cheese
  • Cornstarch
  • Whole milk
  • Granulated sugar
  • Heavy cream
  • Kosher salt
  • Vanilla extract
  • Graham crackers
  • Strawberry sauce: strawberries, sugar, balsamic vinegar and cinnamon
Strawberry cheesecake ice cream

Homemade strawberry sauce and a shortcut

The best way to make this strawberry cheesecake ice cream? With homemade strawberry sauce! It has a pure, sweet tart flavor that’s not possible with any other store-bought shortcut. In particular, we love how the balsamic vinegar and cinnamon flavors accent the sweet berries. It takes a few minutes to prep and 10 minutes to simmer on the stove.

But we get it! Sometimes you don’t have the extra 15 minutes or want to clean up a sticky pan. (Noted!) So you can easily make this ice cream recipe with purchased strawberry jam. Try to find the best brand you can: a more expensive jam will most likely taste better than the cheapest jar on the shelf.

Strawberries

Required equipment: ice cream maker

Strawberry cheesecake ice cream requires an ice cream maker, so make sure to have one hand before you start! You’ll find this piece of equipment a great investment you can use to make sorbetssherbet and ice creams year round. There are two main types of ice cream makers to try:

  • Freezer bowl ice cream maker (inexpensive). This type of ice cream maker is the most economical choice. Here’s the 2 quart freezer bowl ice cream maker we use. It’s a little more expensive than some in the category, but it’s held up well over time. With this type of maker, make sure to freeze the base of the ice cream maker overnight before churning.
  • Automatic ice cream maker (expensive, but easy to use!). Do you make ice cream often? You might want to consider this automatic ice cream maker, which is larger and more expensive. It requires no pre-freezing of the base, so you can make ice cream any time you please.

How to make strawberry cheesecake ice cream (basic steps)

This strawberry cheesecake cream recipe is a classic ice cream: you’ll make a custard base, then churn in an ice cream maker, then add mix-ins and freeze it again in your freezer. It does take a bit of effort to put together, but it’s well worth it for an over-the-top treat! Here’s what you’ll need:

  • Make the custard (5 minutes): Soften the cream cheese. Simmer the cornstarch, whole milk and sugar 4 to 5 minutes, taking care that it doesn’t boil. Then add in the heavy cream, more milk and vanilla. Pour it over the cream cheese and whisk to combine.
  • Cool the custard (1 hour): Cool down the custard before churning it. You can do this in a few ways. Our favorite is to transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour.
  • Make the strawberry sauce (during the cool time): Make the homemade strawberry sauce. Place it in the refrigerator to chill.
  • Churn (25 minutes): Then churn the custard in the ice cream maker.
  • Add the graham crackers and strawberry sauce: Swirl the chopped graham crackers and strawberry sauce into the custard (if using).
  • Freeze or “ripen” for hard ice cream texture (at least 2 hours): Freeze the ice cream for 2 to 4 hours for a scoop-able, hard ice cream texture.
Strawberry cheesecake ice cream

Storage info

Some homemade ice cream recipes turn into a frozen block after storing for more than a day. But this strawberry cheesecake ice cream stays creamy over the storage time! (The secret? Cornstarch keeps it creamy over time.) The flavor is best right away, but you can store this ice cream for up to 2 weeks and it still tastes delicious.

After you store the ice cream in the freezer for several days, it will be very hard. Allow the pan to sit at room temperature for 10 to 15 minutes before scooping.

More ice cream recipes

There are so many ways to use your ice cream maker to make homemade treats! Here are a few of our favorite ice cream recipes:

This strawberry cheesecake ice cream recipe is…

Vegetarian. For gluten-free, use gluten-free graham crackers.

Print
Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream


  • Author: Sonja Overhiser
  • Prep Time: 1 hour 30 minutes (including chill time)
  • Cook Time: 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 1 quart

Description

This strawberry cheesecake ice cream is rich and decadent, pairing zingy sweet fruit with creamy vanilla and graham cracker chunks!


Ingredients

For the ice cream

  • 8 ounces cream cheese, softened
  • 2 tablespoons cornstarch 
  • 1 ½ cups whole milk
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • ⅛ teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 2 whole graham crackers, chopped

For the strawberry sauce (or substitute 2/3 cup purchased strawberry jam)

  • 2 cups diced strawberries (¾ pound)
  • ¼ cup sugar
  • 1 teaspoon balsamic vinegar
  • ¼ teaspoon cinnamon

Instructions

Note: Make sure to freeze the base of your ice cream maker overnight before making this recipe.

  1. Soften the cream cheese by placing it on a plate and microwaving for 10 seconds per side. Place the cream cheese in a large metal bowl and cut into a few pieces.
  2. In a medium saucepan, slowly whisk the cornstarch into 1 cup whole milk, then whisk in the sugar. Apply medium heat and heat for 4 to 6 minutes, whisking frequently, until it just starts to bubble and the mixture thickens.
  3. Remove the mixture from the heat and pour it over the cream cheese. Whisk vigorously until it is fully smooth (it will start out chunky). Stir in the remaining ½ cup whole milk, heavy cream, salt and vanilla extract.
  4. Place the bowl with the custard in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the ice cream. Alternatively, simply place the bowl in the refrigerator and wait for 3 to 4 hours or until the temperature drops to 40 degrees Fahrenheit.
  5. Meanwhile, make the strawberry sauce (or make it ahead): Clean, hull and dice the strawberries. Add them to a medium saucepan with sugar, balsamic vinegar and cinnamon and cook over medium heat, stirring occasionally while it bubbles gently. Cook about 9 to 10 minutes, until all the berries are cooked down. Immediately transfer to a medium bowl and place in the refrigerator to cool (we recommend first placing it in the freezer for about 10 minutes to speed up the cooling process.)
  6. Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency. Transfer half the ice cream to a loaf pan or freezer container, add a layer of chopped graham crackers and strawberry sauce, then top with the remaining half and more graham crackers and strawberry sauce. Insert a butter knife vertically into the pan and draw an S pattern through the ice cream a few times to distribute the graham crackers and fruit. Freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks. Allow the pan to sit at room temperature for 10 to 15 minutes before scooping.
  • Category: Ice Cream
  • Method: Frozen
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Strawberry cheesecake ice cream

A Couple Cooks - Recipes worth repeating.

Pineapple Sorbet

Pineapple sorbet is full of pure fruity, tropical flavor! This refreshing frozen dessert recipe is simple to whip up at…

A Couple Cooks – Recipes worth repeating.

Pineapple sorbet is full of pure fruity, tropical flavor! This refreshing frozen dessert recipe is simple to whip up at home.

Pineapple Sorbet

Got a fresh pineapple on hand? Here’s a fantastic way to use it: Pineapple Sorbet! This frozen treat is bursting with pure, tropical fruit flavor. It has the best frosty, creamy texture and it’s so irresistible, no one can turn it down! All you need are a handful of ingredients and an ice cream maker to whip up this frozen dessert. We promise, neighbors and friends will come flocking! This was a big hit in our house, and we hope it will be in yours.

Ingredients for pineapple sorbet

Pineapple sorbet is quick and simple with just a few ingredients! While we’ve experimented with frozen pineapple in a sorbet, the best flavor we’ve found it using fresh pineapple. You’ll also need a blender and an ice cream maker (more on that below). The ingredients for pineapple sorbet are:

  • Fresh pineapple
  • Lime juice
  • Sugar

All you need to do? Blend the pineapple, lime and sugar with ice, then freeze the mixture in an ice cream maker for about 20 minutes. It comes together into a beautiful, frosty puree. Looking for more with fresh pineapple? Browse these 20 Pineapple Recipes You’ll Love.

Pineapple Sorbet

How to cut a pineapple

The most challenging thing about working with a fresh pineapple? How to cut it! It’s notoriously difficult to wrangle this large fruit. Here’s a quick primer on how to feel and chop it into chunks quickly:

  • Cut off the top and bottom: Use a large chef’s knife to cut off the top and bottom of the pineapple.
  • Remove the skin: Remove the skin of the pineapple by slicing it off, following the shape of the pineapple. 
  • Slice into quarters and core: Slice the pineapple in half lengthwise. Lay down each pineapple half on the flat cut side, and cut it in half lengthwise again. Remove the core by cutting it out at an angle. 
  • Dice: Slice each quarter in half lengthwise, then turn it and slice in the other direction to create pineapple chunks.

Want to see it in action? Here’s a video showing How to Cut a Pineapple: it breaks down the method and is the easiest way to learn knife skills.

Ice cream maker tips

The main tool you need for sorbet is an ice cream maker. It’s a great investment, and you can use it to make sorbets and ice creams all year round. Here’s the 2 quart ice cream maker we use: we’ve had ours for years and it holds up well. We highly recommend getting one: it’s worth the storage space.

Pineapple Sorbet

Make ahead & storage for pineapple sorbet

Pineapple sorbet is best the day it’s made: so if you can, churn it right before serving! You can also freeze it a few hours for a more solid texture, but freezing overnight makes it very solid. Here are a few tricks to working with leftovers:

  • Make the puree up to 2 days in advance. You can refrigerate until you’re ready to churn.
  • Line a storage container with parchment paper. This helps so the sorbet doesn’t freeze to the edges of the container and makes it easier to defrost.
  • Churn the sorbet up to 2 hours in advance of serving. The texture will be nicely solid at this point and easy to scoop into balls.
  • Leftovers save 1 week, but defrost at room temp for 20 to 30 minutes. Make time to leave it out the container on the counter until it defrosts. Don’t expect it to be like store-bought sorbet, which stays softer in the freezer.

More sorbet recipes

Fruit sorbets are quick and easy to whip up, and always a crowd pleaser! Here are a few of our favorite sorbet recipes:

This pineapple sorbet recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print

Pineapple Sorbet


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 1 quart (4 cups or 8 servings)

Description

Pineapple sorbet is full of pure fruity, tropical flavor! This refreshing frozen dessert recipe is simple to whip up at home.


Ingredients

  • 6 cups (2 pounds) fresh pineapple, peeled and chopped
  • 1 cup granulated sugar
  • 4 tablespoons lime juice
  • 1 cup ice
  • 1 pinch kosher salt

Instructions

Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.

  1. Peel and chop the pineapple.
  2. Place the pineapple in a food processor or high-powered blender and puree. Add the sugar, lime juice, ice and salt and puree until smooth. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
  3. Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be frosty and creamy at this point. Serve immediately. Or, line a container with parchment paper and freeze up to 2 hours day of. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 to 30 minutes before scooping.
  • Category: Dessert
  • Method: Frozen
  • Cuisine: Dessert
  • Diet: Vegan

Keywords: Pineapple sorbet

A Couple Cooks - Recipes worth repeating.

Air Fryer Cinnamon Toast

Did you know you can make the crunchiest cinnamon toast ever in an air fryer? Buttery, and so decadent, for pennies! This one’s a keeper.

The post Air Fryer Cinnamon Toast appeared first on Budget Bytes.

Why yes, you can make cinnamon toast in an air-fryer, and I’ve got the easiest recipe for you! Just five ingredients and a few minutes are all that separate you from the most decadent, buttery, cinnamon dream bite ever. (Yes, I categorize bites. And on a scale of 1 to 10, this one’s an 11.) I will warn you now, once you start making air-fryer cinnamon toast, it’ll be hard to start your day with anything else.

Overhead shot of hand holding cinnamon toast over a white plate.

What is cinnamon toast?

Here’s a little fun history for you: cinnamon toast has been around for almost 600 years. It started as a budget-friendly alternative to french toast in Europe and that’s why we still love it today. Cinnamon toast is so loved that it even spawned a cereal (Cinnamon Toast Crunch), and if you’re a fan of that, you will LOVE this recipe.

What is Cinnamon Toast Made Of?

Cinnamon toast is made with just four ingredients: bread, butter, sugar, and cinnamon. But the combination is so good that they transformed into a supergroup, like the Beatles. (If you don’t know who the Beatles are, please don’t tell me, because I will cry.)

Through rigorous testing (I love my job), I’ve discovered that the trick to cinnamon toast perfection is making sweetened cinnamon butter with a few drops of vanilla. The vanilla is optional, but it gives the toast a little something extra. (PS I am not claiming to have invented cinnamon butter. Just that I ate way too many pieces of cinnamon toast while testing this recipe and the one with vanilla was my fave. Ok? Don’t come for me.)

Can’t I just use my toaster?

What you’re looking for in a perfect bite of cinnamon toast is a thunderous crunch that gives way to a buttery, gooey center. Unfortunately, you cannot achieve this heightened level of yum by simply toasting your bread, buttering it, and sprinkling it with cinnamon and sugar. You’ll only have flavor on the top of your toast, not throughout, and while it will be good, it won’t be BEYOND. And don’t we all need a little BEYOND in our lives?

Why make cinnamon toast in an air fryer?

When you pop the buttered toast into your air fryer, hot air circulates all over it. This not only browns your butter, giving you hints of hazelnut, but it also blooms the cinnamon, releasing citrusy notes. The butter melts into every nook and cranny of that piece of toast, which soaks it up like a sponge. The results? THE MOST AMAZING crispy outer layer, giving way to a decadent, buttery center. BRB. I’m going to make a slice while you check out the recipe.

Overhead shot of cooked cinnamon toast ripped and served on a white plate.
Overhead shot of hand holding cinnamon toast over a white plate.

Air Fryer Cinnamon Toast

Make the crunchiest cinnamon toast ever with the help of an air fryer. You'll have a buttery decadent breakfast in minutes, and for pennies! This one's a keeper.
Course Breakfast
Cuisine American
Total Cost ($0.43 recipe)
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 1
Calories 350kcal
Author Monti – Budget Bytes

Ingredients

  • 1 slice bread $0.13
  • 2 Tbsp salted butter $0.25
  • 4 drops vanilla extract $0.02
  • 1 1/2 Tbsp sugar $0.02
  • 1/2 tsp cinnamon $0.01

Instructions

  • Add room temperature butter, vanilla, sugar, and cinnamon to a small bowl.
  • Mix until incorporated.
  • Spread half of the butter on one side of your slice of bread. Make sure to cover the slice from corner to corner.
  • Air fry for five minutes.
  • Take the toast out and spread the remaining butter on the other side, again corner to corner.
  • Air fry for five minutes.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 32g | Protein: 3g | Fat: 24g | Sodium: 313mg | Fiber: 2g
Overhead shot of air fried cinnamon toast on white plate.

How to Make Air Fryer Cinnamon Toast – Step by Step Photos

Overhead shot of cinnamon, butter, and sugar in a small bowl with a spoon in it.

Add room temperature butter, vanilla, sugar, and cinnamon to a small bowl.

Overhead shot of spoon mixing cinnamon, butter, and sugar in a small bowl.

Mix until incorporated. The butter should look whipped.

Knife spreading cinnamon butter on slice of bread on a white plate.

Spread half of the butter on one side of the slice of bread. Make sure to cover the slice from corner to corner.

Overhead shot of one side of cooked cinnamon toast in an air fryer basket.

Air fry for five minutes.

Knife spreading cinnamon butter on slice of bread on a white plate.

Take the toast out of the air fryer and spread the remaining butter on the other side, again corner to corner.

Overhead shot of cooked cinnamon toast in an air fryer basket.

Air fry for 5 minutes. Enjoy!

Overhead shot of air fried cinnamon toast on white plate.

Want more quick breakfast ideas? Check these recipes out:

The post Air Fryer Cinnamon Toast appeared first on Budget Bytes.

Perfect Blueberry Crumble

This blueberry crumble recipe is a favorite! The nostalgic summer dessert stars a sweet tart fruit filling topped with buttery…

A Couple Cooks – Recipes worth repeating.

This blueberry crumble recipe is a favorite! The nostalgic summer dessert stars a sweet tart fruit filling topped with buttery crumbles.

Blueberry Crumble

Looking for a blueberry dessert that’s as perfect as they come? This Blueberry Crumble recipe is the perfect nostalgic treat for ending a meal. It’s got a juicy, fruity berry filling seasoned with cinnamon, allspice and lemon zest, topped with buttery, crispy crumbles. Add melty vanilla ice cream and it’s truly a sublime treat. In fact, we’ve stopped making blueberry crisp all together because this crumble is next level.

Ingredients in this blueberry crumble recipe

This blueberry crumble recipe is our favorite alternative to a crisp, though we love both nearly equally. The difference between a crumble and a crisp? Technically, a crisp has oats or nuts in the topping and a crumble does not: it’s essentially butter, flour and sugar. The lines have blurred in modern definitions of these recipes, so often you’ll see crumbles with oats. As much as we love oats, we went with the classic definition of a crumble here: and it was well worth it. Here’s what you’ll need for this blueberry crumble:

  • Blueberries
  • Granulated sugar
  • Cornstarch
  • Lemon zest
  • Unsalted butter
  • All purpose flour
  • Cinnamon and allspice
  • Baking powder
  • Salt
Blueberry

Use fresh or frozen blueberries

Don’t feel like you have to have a load of fresh blueberries for this one! This recipe calls for 4 cups fresh blueberries: which we had on hand from blueberry picking in Michigan. Don’t have access to that many blueberries? You can use frozen too! Add them to the recipe frozen: no need to defrost. Keep in mind that store-bought frozen berries can be a little more tart than fresh berries, so you may want to add a hint more sugar to the filling.

There are special precautions to take for baking with blueberries in cobbler, muffins and scones (the berries can bleed and dye the baked goods purple!). But with a crumble, there’s no risk: the berries don’t mix with the dry goods. This crumble is also a great place to use fresh blueberries that you froze to preserve them: just throw them into the pan frozen.

Blueberry crumble recipe

A note on the butter

This recipe calls for 7 tablespoons butter: which is an odd number. If you bake a lot, you’ll notice most crumble and crisp recipes call for either 6 tablespoons of butter or 8 tablespoons. But trust us! Seven is the magic number here, and it makes for absolutely perfect crumbles.

Want to make this blueberry crumble vegan? Just use vegan butter in place of standard butter: it works like a charm.

How to serve blueberry crumble

Once you’ve got your beautiful blueberry crumble, you’ll find it tastes great right out of the pan. But like most crumble recipes, it tastes even better topped with vanilla ice cream! The contrast of rich cream against the tart berries is perfection. Here are a few of our favorite toppings for this stunning dessert:

Blueberry Crumble

Leftover storage info

Want to save this blueberry crumble? This dessert saves well at room temperature, refrigerated or frozen.

  • Keep the crumble for 1 day loosely covered at room temperature. This helps to maintain the crumble texture.
  • Refrigerate for up to 3 days. It holds up pretty well in the fridge, and tastes even better when reheated.
  • Freeze up to 3 months. Freeze for up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly.

More blueberry desserts

This blueberry crumble is a favorite of our top blueberry desserts. Here are a few more to try:

This blueberry crumble recipe is…

Vegetarian. For vegan and plant-based, use vegan butter.

Print
Blueberry Crumble

Perfect Blueberry Crumble


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8

Description

This blueberry crumble recipe is a favorite! The nostalgic summer dessert stars a sweet tart fruit filling topped with buttery crumbles.


Ingredients

  • 4 cups blueberries (fresh or frozen*)
  • 1 cup granulated sugar, divided
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon, divided
  • ¼ teaspoon allspice
  • ½ teaspoon lemon zest
  • 1 cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 7 tablespoons unsalted butter, melted (or vegan butter)

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Make the filling: In a medium bowl, mix the blueberries, ½ cup sugar, cornstarch, ½ teaspoon cinnamon, allspice, and lemon zest. Pour into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
  3. Make the topping: In a medium bowl, add the remaining ½ cup sugar, ½ teaspoon cinnamon, flour, baking powder and kosher salt. Mix together with a fork. Pour in the melted butter while mixing with the fork until a crumbly mixture forms. Use your fingers to sprinkle the crumbles evenly over the filling.
  4. 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 (covered, at night) so the topping can stay crisp. 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.

Notes

*No need to defrost frozen berries before using. Note that storebought frozen berries can be a little more tart than fresh berries; if desired, add a hint more sugar to the filling (to taste). 

  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegetarian

Keywords: Blueberry crumble, blueberry crumble recipe

A Couple Cooks - Recipes worth repeating.

Banana Pudding

This mouth-watering, easy-to-make banana pudding has it all: honey-like fruit, velvety vanilla pudding, and the satisfying crunch of buttery wafers! And at under five dollars for four delicious servings, this is one dessert recipe you’ll reach for over and over again.

The post Banana Pudding appeared first on Budget Bytes.

Have you ever had your mouth water just looking at a dessert? Cause that’s what’s going to happen when you make this crazy-easy banana pudding. It has it all the things you could possibly want at the end of a meal: honey-like fruit, velvety vanilla pudding, and the satisfying crunch of buttery wafers. It’s a classic for a reason!

Side shot of banana pudding in a glass with a second glass in the background.

What is banana pudding?

Banana pudding is a Southern American dessert with layers of creamy vanilla pudding, fresh banana slices, and crunchy cookies. Sometimes it’s finished with a little whipped cream on top. It originated in the late 1800s when bananas went from exotic to everyday (like the internet did in the 90s. Do you remember dial-up? Kids these days don’t know the struggle. 😂)

How do you layer banana pudding?

There is a method to the madness when you’re layering banana pudding. Whether making a large bowl or individual servings, the foundation should always be cookies. That first layer of vanilla wafers will soak up that creamy vanilla pudding and transform into a cake-like consistency. Your second layer should be thin slices of ripe banana, so when you spoon the vanilla pudding over everything, it sinks into all the nooks and crannies. Then repeat. Holy cow. Don’t you want some RIGHT NOW?!?!

Can I make it in advance?

You can make the banana pudding a day ahead, but you should do what you can to prevent your bananas from browning cause ain’t nobody got time for that. It’s as simple as making an acid water bath for your banana slices. You can use one cup of water and then add a tablespoon of any acidic juice. Lemon, orange, lime, and pineapple work just fine. In a pinch, you can even use vinegar. Dip your slices for about 10 seconds in the bath, dry them on a paper towel, and then layer away!

Overhead shot of banana pudding in three glasses with wafers scattered on the counter.

How long does banana pudding last?

Banana pudding doesn’t have a long shelf life. Not that it needs it, as it quickly disappears whenever you make it. TRUST. If you treat the bananas to a citrusy bath, your pudding should keep for two to three days before the bananas start to brown and the cookies start to get mushy.


What if there aren’t ripe bananas at the store?

You can ripen green bananas by wrapping the bunch in aluminum foil. Then place them in a paper bag with other ripe fruit, like apples or avocadoes. Put the bag in a warm, sunny spot for about 12 to 24 hours. When the skin has yellowed, remove the foil and separate the bananas. Next, place them on a baking sheet in a 300ºF oven for about ten minutes. Their skin will start to brown, but any remaining starches will transform into sugar.

Side shot of three glasses of banana pudding.
Side shot of three glasses of banana pudding.

Banana Pudding

This easy-to-make banana pudding has all the things you want in a dessert: honey-like fruit, velvety vanilla pudding, and the crunch of buttery wafers.
Course Dessert
Cuisine American
Total Cost $4.91 recipe/ $1.23 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 1 1/2 cups each
Calories 761kcal
Author Monti – Budget Bytes

Ingredients

Instructions

  • Slice bananas in about 1/3 inch thick rounds. Place four glasses that hold about 2 cups each on your work surface.
  • Add about four vanilla wafers to each glass. If necessary, snap them in half to create an even layer. Top with 4 or 5 slices of banana.
  • Spoon about 1/4 cup of pudding over the bananas. Repeat the layering process a second and a third time. Serve!

Notes

*6 ounces of vanilla wafers is about half of an 11 ounce box.
*You can use homemade or store-bought instant pudding.

Nutrition

Serving: 1.5cups | Calories: 761kcal | Carbohydrates: 113g | Protein: 12g | Fat: 31g | Sodium: 434mg | Fiber: 3g
Overhead shot of three glasses of banana pudding with wafers on the counter and in a bowl.

How to Make Banana Pudding – Step by Step Photos

Side view of wafers and bananas in a glass.

Place four glasses that hold about 2 cups each on your work surface. Add four vanilla wafers to each glass. If necessary, snap them in half to create an even layer. Top with a 4 or 5 slices of banana.

Side view of banana pudding layered in a glass.

Spoon about 1/4 cup of pudding over the bananas. Repeat the layering process a second and a third time. Serve your banans pudding as is, or top with homemade whipped cream.

Overhead shot of three glasses filled with banana pudding with vanilla wafers next tot hem.

More Budget-Friendly Easy-To-Make Desserts

The post Banana Pudding appeared first on Budget Bytes.

Mint Chocolate Chip Ice Cream

This mint chocolate chip ice cream recipe is truly the best! It’s got the perfect minty flavor, rich chocolate chunks,…

A Couple Cooks – Recipes worth repeating.

This mint chocolate chip ice cream recipe is truly the best! It’s got the perfect minty flavor, rich chocolate chunks, and creamy texture.

Mint Chocolate Chip Ice Cream

Are you a mint chocolate chip fan? Then let us introduce you to…the best homemade Mint Chocolate Chip recipe! This one’s pretty darn perfect, in our opinion. The flavor is fresh and beautifully minty, the texture is beautifully creamy and scoopable, and it’s studded with bittersweet chocolate chunks perfectly dispersed into every bite. This recipe holds loads of nostalgia for me as it’s my childhood favorite: so this homemade version is my dream come true. We’ve cracked the code to making this popular ice cream flavor at home! My 4-year-old self would be proud.

Ingredients in mint chocolate chip ice cream

Mint chocolate chip ice cream is a peppermint ice cream base mixed with chocolate chips or chunks. If you’re a purist like us, you’ll expect it to be a lovely shade of mint green, though it can be anywhere from white to neon green. This ice cream flavor has quite the fan following: I’ve been one since I was 4 years old. So we designed this recipe to taste like what you’d expect from a purchased pint: but even better. Here’s what you’ll need for this mint chocolate chip recipe:

  • Whole milk
  • Heavy cream
  • Cornstarch
  • Granulated sugar
  • Salt
  • Vanilla extract
  • Peppermint extract
  • Green food coloring
  • Bittersweet chocolate
  • Neutral oil
Mint Chocolate Chip Ice Cream

What people are saying about this recipe

A few readers helped to recipe test this mint chocolate chocolate chip ice cream recipe before we shared it here (thank you to all!). Here’s a bit of what we heard about this recipe:

  • “My husband told me, ‘This is exactly what I look for in mint chocolate chip ice cream. It’s the perfect level of mint and the right ratio of chocolate: I get some in every bite. I kindly request you make this again!'” -Brianna
  • “The mint flavor was the perfect amount and the bittersweet chocolate was an excellent complement. The texture over storage time was completely consistent – tastes delicious, scooped perfectly. 100% will make again!” -Nicole
  • “It was really easy to make this recipe and the ice cream tasted great! The mint was the perfect amount. It was fun to use ingredients I already had on hand to make a flavor of ice cream I had never made before!” -Sarah

Notes on ingredients

There are a few things to note about ingredients for this mint chocolate chip recipe. Here’s what to know:

  • Make the color as green as you like, or omit the food coloring. To us, mint chocolate chip ice cream should be mint green. But if you’re a purist about food coloring in your desserts, we get it. Omit the food coloring and it tastes just as good! The color will look pretty extreme before churning but it evens out afterwards.
  • Peppermint extract is very strong. All you need is ½ teaspoon here. You’re welcome to use more, but we found it had an aftertaste of alcohol with more extract.
  • Use the vanilla extract too! Using only peppermint extract tastes a little one note. Add the vanilla extract and it balances out the flavors. (Trust us!)
Mint Chocolate Chip Ice Cream

For the chocolate method

This mint chocolate chip ice cream recipe is special not just because of the minty flavor. For me it’s the chocolate. Pouring melted chocolate into the cold ice cream achieves the stracciatella effect with irregular pieces: after you try it once, you’ll never go back! Here’s what to note about this method:

  • Straciatella is the name of a gelato flavor with a vanilla base and irregular-shaped shreds of chocolate (inspired by the Italian soup of the same name). Traditionally melted chocolate is poured into the ice cream towards the end of churning, where it solidifies and then gets broken into very small pieces.
  • How to do it? In this recipe, we add melted chocolate to the cold ice cream after churning and stir with a spoon (instead of continuing to churn). This achieves large chocolate chunks instead of the very fine chunks in straciatella.
  • Adding a bit of oil to the chocolate makes the chocolate pieces have a softer, easier to bite texture. (It’s similar to Graeter’s ice cream chocolate chunks, if you are familiar with this brand!) Of course, you can skip the melting altogether and just stir in chocolate chunks…but this method is 100% worth it.

Required equipment: ice cream maker

This mint chocolate chip ice cream recipe does require an ice cream maker. However, this is the only way to make “real” ice cream at home. (Most no-churn ice cream recipes use sweetened condensed milk as a shortcut.) You’ll find this piece of equipment a great investment you can use to make sorbetssherbet and ice cream year round. There are two main types of ice cream makers to try:

  • Freezer bowl ice cream maker (inexpensive). Find any sort of freezer bowl ice cream maker for the most economical choice. Here’s the 2 quart freezer bowl ice cream maker we use; it’s a little more expensive but it’s held up well. Make sure to freeze the base of the ice cream maker overnight before making this recipe.
  • Automatic ice cream maker (expensive but easy to use). Do you make ice cream often? You might want to consider this automatic ice cream maker, which is larger and more expensive. However, it requires no pre-freezing, so you can make ice cream any time you please! You can also make multiple batches back to back without needing to freeze the base again.
Mint Chocolate Chip Ice Cream

How to make mint chocolate chip ice cream (basic steps)

This mint chocolate chip ice cream recipe uses the classic method making ice cream: make a custard, churn it in an ice cream maker, then freeze to “ripen” the texture. Here’s what you’ll need to do:

  • Make the custard (5 minutes): Simmer the cornstarch, whole milk and sugar 4 to 5 minutes, taking care that it doesn’t boil. Then add in the heavy cream, more milk, vanilla, peppermint extract, food coloring, and salt.
  • Cool the custard (30 minutes): Cool down the custard before churning it. You can do this in a few ways: the quickest is to pour it into a 1-gallon zip-top bag, seal it, and place the bag in ice water for 30 minutes. Or you can transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour.
  • Churn (25 minutes): Then churn the ice cream in the ice cream maker. After 25 minutes, it makes a soft serve texture.
  • Add chocolate (10 minutes): Melt the chocolate and oil in the microwave (see the instructions below). Place half the ice cream in a loaf pan, drizzle in the chocolate, and break it into pieces and stir in with a spoon. Repeat, then add the remaining half ice cream and repeat.
  • Freeze or “ripen” for hard ice cream texture (at least 2 hours): Freeze the ice cream for 2 to 4 hours for a scoop-able, hard ice cream texture.

More ice cream recipes

Want more inspiration for your ice cream maker? Here are a few of our favorite homemade flavors:

This mint chocolate chip ice cream recipe is…

Vegetarian and gluten-free.

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Mint Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream (Best Flavor & Texture!)


  • Author: Sonja Overhiser
  • Prep Time: 1 hour 30 minutes (including chill time)
  • Cook Time: 5 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 1 quart

Description

This mint chocolate chip ice cream recipe is truly the best! It’s got the perfect minty flavor, rich chocolate chunks, and creamy texture.


Ingredients

  • 2 tablespoons cornstarch 
  • 1 ½ cups whole milk, divided
  • 1 cup granulated sugar
  • 2 cups heavy cream
  • ⅛ teaspoon kosher salt
  • ½ teaspoon peppermint extract
  • 1 teaspoon vanilla
  • 8 drops green food coloring
  • 4 ounces (¾ cup) bittersweet chocolate chips*
  • 1 tablespoon vegetable oil

Instructions

Note: Make sure to freeze the base of your ice cream maker overnight before making this recipe.

  1. In a medium saucepan, slowly whisk the cornstarch into 1 cup cold whole milk, then whisk in the sugar. Apply medium heat and heat for 4 to 6 minutes, whisking frequently, until nearly simmering and the mixture thickens.
  2. Remove from the heat. Stir in the remaining ½ cup whole milk, heavy cream, salt, peppermint extract, vanilla extract, and green food coloring. 
  3. Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the ice cream (or even quicker, you can pour it into a 1-gallon zip-top bag, seal it, and place the bag in ice water for 30 minutes). Alternatively, simply place the bowl in the refrigerator and wait for 3 to 4 hours or until the temperature drops to 40 degrees Fahrenheit.
  4. Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency.
  5. When the ice cream is done churning, place the chocolate chips and oil in a dry glass measuring cup or bowl (make sure the cup or bowl are perfectly dry or the chocolate will seize). Microwave on High power for 30 seconds, then stir. Microwave another 30 seconds and stir. At this point it should be mostly melted with a few unmelted chunks: keep stirring until all the unmelted bits disappear and the chocolate is perfectly smooth. (If not, microwave in 10 second bursts until it is mostly melted.) You can also melt the chocolate on the stove on a double boiler: remove it from the heat just when the larger bits of chocolate melt.
  6. Transfer the churned ice cream into a loaf pan or storage container. Drizzle about ⅙ of the chocolate in lines over the entire surface, then wait for a few seconds until it starts to solidify. Use a spoon to stir the chocolate into the ice cream, creating irregular chocolate chunks and spreading them evenly throughout. Do this about 6 times until the entire amount of chocolate is incorporated. (It’s helpful to drizzle in lines and not one large chunk, which solidifies quickly and can be difficult to break apart. You can break up any very large chunks into smaller pieces using a spoon if you like.) The ice cream may melt a bit, which is expected: stir to incorporate everything and smooth the top into an even layer. 
  7. Place the container in the freezer and freeze for at least 2 hours (or up to 4 hours), which “ripens” the ice cream and creates the hard ice cream texture. Store in a loaf pan with a parchment sheet over the top or a sealed container in the freezer for up to 2 weeks.

Notes

*If you prefer, you can use chocolate chips or chopped chocolate and skip the melting with oil in Step 5 that achieves the stracciatella effect. But we highly recommend it!

  • Category: Dessert
  • Method: Frozen
  • Cuisine: Ice Cream
  • Diet: Vegetarian

Keywords: Mint chocolate chip ice cream, chocolate chip mint ice cream, mint chocolate chip ice cream recipe

A Couple Cooks - Recipes worth repeating.

Vanilla Pudding

The hardest thing about making vanilla pudding from scratch is not eating it all at once. Drop the instant pudding mix and try this recipe!

The post Vanilla Pudding appeared first on Budget Bytes.

The hardest thing about making this dreamy vanilla pudding from scratch is not eating it all in one sitting. Drop the instant pudding mix and try this easy homemade pudding STAT! All you need is a few minutes and a handful of ingredients to make this ultra-creamy, luscious dessert.

Overhead shot of vanilla pudding in a white bowl with whipped cream on top and cut strawberries on the counter.

I’m just blown away by the price point on this ultra-easy to make, luscious dessert. I can make almost 4 cups of pudding for a little below $3. Which means I can make a double batch and stash half of it to gobble down by myself while I’m watching the ladies on The Bachelorette make bad decisions. Perfection.

What Is Vanilla Pudding Made Of?

Traditionally you make vanilla pudding with whole milk, a little sugar, and, of course, vanilla. But if that’s all you used, you’d be left with a bowl of vanilla milk. Pudding needs to have body! While you can use flour to thicken a pudding, I prefer corn starch which also adds a glossy finish. Egg yolks give the pudding its buttery hue while adding richness and helping it set. 

Do I have to use whole milk for pudding?

You need the fat content of whole milk to create the creamy mouth feel of a proper pudding. You can use 2% if that’s all you have, but I would add an extra tablespoon of butter to the party to compensate for the fat loss. I know many of you can’t do dairy, so feel free to substitute whole milk with coconut milk, which has higher fat content than other milk alternatives. You can also replace the butter with vegan butter.

Help! My Pudding Is Lumpy!

Life happens, and so does lumpy pudding. To prevent lumps, use a pot with rounded sides so your whisk can tuck into the edges. If you use a pot with straight sides, the whisk can’t get into the corners, and you’ll get thick pasty bits that can also scorch. It’s also important to temper your eggs, which is just chef-speak for bringing the temperature of the egg yolks up little by little, so they don’t scramble. Keep away from high heat, period.

Side view of white bowl of vanilla pudding with a spoon coming out of it with strawberries and two other bowls of pudding in the background.

Vanilla Pudding Toppers

While this creamy dessert is fantastic as is, you can embellish it with all sorts of ingredients to transform it into something even more impressive. 

  • Vanilla pudding pairs perfectly with fresh fruit, especially berries.
  • Layer it with vanilla wafers, sliced bananas, and whipped cream for a southern-style banana pudding. 
  • Add diced granny smith apples, chopped Snickers bars, and whipped cream to create a Snickers salad for a midwestern twist. 
  • Swirl in a bit of dulce de leche and chopped shortbread cookies, like I do, because my sweet tooth is so large it rides shotgun.

Storing Leftovers

When storing vanilla pudding, the most crucial step is to cover the surface with plastic film, so the pudding isn’t exposed to air, which will cause it to develop a thick skin. Great for work meetings, not so much for pudding.

You can store the pudding in an airtight container in the fridge for up to a week. It keeps in the freezer for up to three months. If you want to go all out, pour it into popsicle molds and enjoy it as a frozen treat.

Overhead shot of vanilla pudding in a white bowl topped with a dollop of whipped cream and surrounded by strawberries.
Side shot of white bowl of vanilla pudding with two other bowls and cut strawberries in the background.

Vanilla Pudding

The hardest thing about making vanilla pudding from scratch is not eating it all at once. Drop the instant pudding mix and try this recipe!
Course Dessert
Cuisine American
Total Cost $2.79 recipe / $0.70 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 3/4 cup each
Calories 350kcal
Author Monti – Budget Bytes

Ingredients

  • 1/2 cup sugar $0.12
  • 3 Tbsp corn starch $0.09
  • 3 cups whole milk $0.73
  • 3 large egg yolks $0.60
  • 1 1/2 tsp vanilla extract $0.87
  • 3 Tbsp salted butter $0.38

Instructions

  • Add the sugar and cornstarch to a medium-sized pot. Mix them together and set the pot over medium heat.
  • Add the milk and stir constantly until it comes to a boil. Continue stirring for 1 minute longer.
  • The milk should be thick enough to coat the back of wooden spoon. Take the mixture off the heat.
  • Beat the egg yolks. Whisk one tablespoon of the hot milk into the beaten egg yolks.
  • Continue to whisk in the milk, tablespoon by tablespoon, until the egg mixture is very warm.
  • Set the remaining pot of milk over medium heat and whisk in the warmed egg mixture. Bring the pudding to a boil while stirring constantly. Continue stirring for 1 minute longer.
  • Take the pudding off the heat. Add the vanilla and the butter. Stir until the butter has melted.
  • Strain the pudding through a fine mesh sieve.
  • Add the strained pudding to a large bowl. Serve warm or cover with plastic film touching the pudding's surface and store in the refrigerator until the pudding has cooled.

Nutrition

Serving: 0.75cup | Calories: 350kcal | Carbohydrates: 40g | Protein: 8g | Fat: 18g | Sodium: 144mg | Fiber: 0.1g
Side shot of white bowl of vanilla pudding with two other bowls and cut strawberries in the background.

How to Make Vanilla Pudding – Step by Step Photos

Overhead shot of sugar and cornstarch in a pot.

Add the sugar and cornstarch to a medium-sized pot with rounded edges. Mix them together and set the pot over medium heat.

Overhead shot of milk being poured into dry ingredients in a pot.

Add the milk and stir constantly until it comes to a boil. Continue stirring for 1 minute longer.

Overhead of a wooden spoon comin out of a pot with milk that has thickened on it.

The milk should be thick enough to coat the back of wooden spoon. Take the mixture off the heat.

Overhead shot of egg yolks being tempered in a white ramekin with a spoon stirring it.

Beat the egg yolks. Whisk one tablespoon of the hot milk into the beaten egg yolks. Continue to whisk in the milk, tablespoon by tablespoon, until the egg mixture is very warm.

Overhead shot of tempered egg yolks being stirred into pudding in a pot.

Set the remaining pot of milk over medium heat and whisk in the warmed egg mixture. Bring the pudding to a boil while stirring constantly. Continue stirring for 1 minute longer.

Overhead shot of vanilla and butter being stirred into pudding in a pot.

Take the pudding off the heat. Add the vanilla and the butter. Stir until the butter has melted.

Overhead shot of vanilla pudding being strained through a fine mesh sieve into a white bowl.

Strain the warm pudding through a fine mesh sieve.

Overhead shot of vanilla pudding in a white bowl with plastic film on top.

Add the pudding to a large bowl and cover it with plastic film touching the pudding’s surface.

A bowl of refrigerated vanilla pudding.

Store in the refrigerator until the pudding has cooled.

Overhead shot of vanilla pudding in a white bowl with whipped cream on top and cut strawberries on the counter.

Portion the pudding into four serving bowls and enjoy as is, or top with homemade whipped cream.

Other Desserts You Can Make For Under $1 A Serving:

Try these wide-open bags of deliciousness without breaking the bank!

The post Vanilla Pudding appeared first on Budget Bytes.

Peach Crumble

This peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit…

A Couple Cooks – Recipes worth repeating.

This peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit and golden spiced topping.

Peach Crumble

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
Peach Crumble

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.

Peach crumble recipe

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:

Peach crumble recipe

Leftover storage info

Want to save this peach crumble? This dessert saves well at room temperature, refrigerated or frozen.

  • It can stand for 1 day loosely covered at room temperature. This helps to maintain the crumble texture.
  • Refrigerate for up to 3 days. It holds up pretty well in the fridge, and tastes even better when reheated.
  • Freeze up to 3 months. Freeze for up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly and the topping is crisped.

More peach desserts

Love a great peach dessert? Here are a few more recipes you’ll love:

This peach crumble recipe is…

Vegetarian. For vegan, use vegan butter.

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Peach Crumble

Easy Peach Crumble


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8

Description

This peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit and golden spiced topping.


Ingredients

  • 5 cups sliced ripe peaches (2 pounds; about 6 medium or 2 16-ounce cans unsweetened peaches*)
  • 1 cup granulated sugar, divided
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 cup all purpose flour
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 7 tablespoons unsalted butter, melted (or vegan butter)
  • Vanilla ice cream, to serve

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. 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.
  5. 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). 

  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegetarian

Keywords: Peach crumble, peach crumble recipe

A Couple Cooks - Recipes worth repeating.

3 Ingredient Wendy’s Frosty

With only three ingredients, this super creamy summertime treat is effortless to put together – without the trip to a local fast
The post 3 Ingredient Wendy’s Frosty appeared first on Salty Side Dish Recipes.

With only three ingredients, this super creamy summertime treat is effortless to put together – without the trip to a local fast

The post 3 Ingredient Wendy’s Frosty appeared first on Salty Side Dish Recipes.