Peach Crumble Dessert

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Old-fashioned, delicious and easy to make describes this yummy dessert. It's wonderful served with ice cream. —Nancy Horsburgh, Everett, Ontario

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[X] Rate Peach Crumble Dessert RecipeClick on stars to rate 
Would you make this recipe again?YesNoWrite a review [X] Peach Crumble Dessert Recipe Prep: 15 min. Bake: 35 min. Yield: 10-12 Servings 15 35 50 Ingredients 6 cups sliced peeled ripe peaches1/4 cup packed brown sugar3 tablespoons all-purpose flour1 teaspoon lemon juice1/2 teaspoon grated lemon peel1/2 teaspoon ground cinnamonTOPPING:1 cup all-purpose flour1 cup sugar1 teaspoon baking powder1/4 teaspoon salt1/4 teaspoon ground nutmeg1 egg, lightly beaten1/2 cup butter, melted and cooledVanilla ice cream, optional Directions Preheat oven to 375°. Place peaches in a greased shallow 2-1/2-qt. baking dish. In a small bowl, combine brown sugar, flour, lemon juice, peel and cinnamon; sprinkle over the peaches. Combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping. Bake 35-40 minutes. Serve with ice cream if desired. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 each) equals 237 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 167 mg sodium, 40 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Peach Crumble Dessert in Taste of Home August/September 1994, p17

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(1-10) of 27 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on Jun. 17, 2013 by mrs._white

I made this for my husband the other day and he LOVED it! Very quick and easy to make!

Reviewed on Feb. 28, 2013 by marge1945

Made this recently delicous

Reviewed on Nov. 19, 2011 by jflorencz

This was delicious and I was lucky enough to use fresh picked peaches from a local orchard! Of course a scoop of vanilla ice cream was the perfect compliment on the side!

Reviewed on Nov. 12, 2011 by GmomK

Could not find fresh peaches, so I used three large cans of peaches, drained, and made a hardsauce of the juice instead of icecream, delicious

Reviewed on Oct. 20, 2011 by kpeown

Made this a few weeks ago with fresh peachs from the farmers market.. sooo good and so easy!

Reviewed on Oct. 06, 2011 by jjackieo

So easy grandkids were able to make it with very little supervision.

Reviewed on Sep. 13, 2011 by greenmountain51

This is SO yummy! I have made it 3 times in 3 weeks, for various functions, and it's been a big hit. I like that I don't have to get my mixer out, too.

Reviewed on Sep. 01, 2011 by MissKarla

Very tasty. I also omitted the lemon peel without sacrificing taste. I only peeled and sliced the peaches without blanching. Don't use too shallow of a baking dish. This is a fair amount of ingredients. I've put this one in my recipe box.

Reviewed on Sep. 01, 2011 by amymunn

My peach crumble came out good! Although, I had some juicy liquid in the filling after baking... I think it was just because my peaches were overly ripe.

Reviewed on Aug. 31, 2011 by perky4308

So delicious! My mother in law sent over 2 jars of canned peaches which made this recipe even easier!

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Meatloaf: Meatloaf that Doesn't Crumble

Aug 17, 2010 I slightly modified this recipe, and created a 5 star winner! I sauteed the chopped veggies, then quickly pulsed them in the food processor before mixing with other ingredients. Also, cut the sausage to 1/2 lb, only added 1 cup of milk, 1 cup bread crumbs and ommited the catchup. I am not a big meat loaf fan, but this actually changed my mind. It stayed together, and was awesome!

—Scallion11 

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Baked Orange French Toast with Almond Crumble

I have a friend who abhors anything citrus. The smell alone puts her into a tailspin and the gag reflexes start. Peeling an orange in the same office with her was always a sensitive affair, but being the ever polite and gracious co-worker she would simply step out and never complain when any one of us would forget about her unfortunate dislike.

I feel sad for her. Citrus is so good! Thank goodness we’ve both moved onto new jobs where inconsiderate co-workers are a thing of the past.

Smudge is obsessed with clementines, and she will argue with me, “Moooom, they’re called “Cuties” not clemmmmentinnnnes.” She doesn’t quite get the branding thing yet. And that’s perfectly fine with me. As long as she’s getting her vitamin C and eating oranges.

So when I was noodling around thinking of recipes where I could add some orange flavor, one of my favorite dishes made its way to the front and center. French toast made easy: baked in the oven.

Oranges and almonds are a great flavor combination. But would I layer the almonds with the bread? Add in almond extract? Sure, I bet that would work, but I went for the streusel idea I became a big fan of in my Banana and Chocolate Chip Baked French Toast but this time added orange essence and almond crunch.

Jewish braided Challah bread is my favorite bread to use in this recipe because it’s a little bit sweet and has the perfect texture for french toast thanks to the egg based dough. It was a little hard for me to find it locally since we don’t have a big Jewish community where I live until the past year or two when some of our local bakeries finally caught on and started baking it. So depending on what you can find, choose an egg-flavored bread like brioche as a substitute and if that isn’t in your bakery, try a Texas Toast-style loaf instead.

This is a baked french toast, not a bread pudding, so if you find you’d like a more custardy center ala bread pudding, double the egg mixture and fill your baking dish ¾ full, but not over the top of the bread or the eggs will boil over.

Not a fan of cooking with booze? That’s okay too. Omit the Cointreau or orange liqueur and add another tablespoon of orange zest for that ultimate citrus flavor.

If you just can’t wait for overnight, you can always bake it right away, it just might not be as gooey.

Baked Orange French Toast with Almond Crumble

Ingredients

1 cup half and half or whole milk 2 tablespoons Cointreau or other orange liqueur Instructions

Slice challah bread in 3/4" thick slices and set aside. Whisk eggs in a 4 cup Pyrex measuring cup and then add half and half, sugar, vanilla, Cointreau and orange zest and whisk well. Butter a 2 quart baking dish and layer 5-6 slices of bread in the bottom so the bread fits together tightly without much gap. Evenly drizzle half of the egg mixture onto the bottom layer of bread and then add another layer of bread on top and drizzle the remaining mixture. Add the brown sugar, butter, almonds, oats and orange zest to a small bowl and mix ingredients together with fingers until well incorporated. Sprinkle on top of the bread, cover with plastic wrap and refrigerated for 4 hours or overnight. To bake, preheat oven to 350 degrees. Remove casserole from refrigerator and bring to room temperature, about a half an hour. Bake uncovered for 35-40 minutes or until top is golden. Remove and let set for 5 minutes and serve with maple or raspberry syrup.http://www.foodiecrush.com/2013/03/baked-orange-french-toast-with-almond-crumble/

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Tagged as: breakfast, brunch, craving, eggs, french toast, orange, recipe

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