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.

Print
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

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They come together with 9 simple ingredien…

Spicy Stir-Fried Green Beans

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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...

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The post Red Pesto Tofu Pasta (Vegan) appeared first on My Pure Plants.

Olive Tapenade

This olive tapenade recipe is a simple appetizer full of bold, briny flavor! Serve this French spread with bread or…

A Couple Cooks – Recipes worth repeating.

This olive tapenade recipe is a simple appetizer full of bold, briny flavor! Serve this French spread with bread or on crostini.

Tapenade

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
Olive tapenade

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.
Tapenade Recipe

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:

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…

Gluten-free and dairy-free. Without the optional anchovies, it’s vegetarian, vegan, and plant-based.

Print
Tapenade

Olive Tapenade


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 cup (20 to 24 crostini)

Description

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

  1. 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.
  2. 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.

  • Category: Appetizer
  • Method: Blended
  • Cuisine: French inspired
  • Diet: Gluten Free

Keywords: Tapenade, olive tapenade, olive tapenade recipe, tapenade recipe

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This rainbow peanut noodles recipe is made with colorful fresh veggies, your choice of noodles, and the most irresistible peanut sauce. Delicious served warm or cold!

Rainbow Peanut Noodles

If you’ve never tried my rainbow peanut noodles before, it’s time! ♡

I’ve been making this Thai-inspired peanut noodles recipe for nearly a decade now. And while the gorgeous rainbow of colorful veggies here always make this dish a showstopper at gatherings, there’s no denying that everyone falls in love with these noodles for one simple reason — that insanely irresistible peanut sauce. It’s perfectly balanced with the most delicious blend of sweet, savory, (slightly) spicy, tangy, nutty flavors and has this magical way of convincing even the pickiest eaters to enjoy a wide array of veggies.

I’m also a big fan this recipe because it’s easy to make and endlessly flexible. Serve these peanut noodles hot or cold, as a side dish or entrée, with or without meat, using whatever favorite noodles and veggies that you happen to have on hand. If you feel like adding in a protein, I’ve found that shrimp, chicken, steak and tofu mix in especially well here. I’m also especially partial to using these noodles for weekday lunch meal prep, making a big batch over the weekend and then portioning the extras into tuppers for the week ahead. And I’m telling you — the flavors in this sauce just get better and better as the week goes on.

I’ve updated the notes below to include new options for how to customize the noodles for gluten or, yes, even peanut allergies. Plus I’ve also added in suggestions for other fun ingredients (mango! Thai basil! fried garlic!) that you’re welcome to toss in too.

So round up your favorite colorful veggies and let’s make some peanut noodles together!

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