Ingredients with Measurements:
- 4 ripe peaches, peeled and sliced
- 1 cup raspberries
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Special equipment needed:
- 9-inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sliced peaches, raspberries, granulated sugar, 1/4 cup flour, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Mix well and transfer to a 9-inch baking dish.
3. In another bowl, combine the oats, 1/2 cup flour, brown sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Mix well.
4. Add the cold cubed butter to the oat mixture and use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
5. Sprinkle the oat mixture over the fruit mixture in the baking dish.
6. Bake for 35-40 minutes or until the crumble is golden brown and the fruit is bubbling.
7. Remove from the oven and let cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
5. Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 387
Fat: 16g
Carbohydrates: 59g
Fiber: 4g
Sugar: 40g
Protein: 4g
Substitutions for ingredients:
- You can substitute the raspberries with blackberries or blueberries.
- You can use canned peaches instead of fresh peaches.
- You can use margarine instead of butter.
Variations:
- You can add chopped nuts like almonds or pecans to the oat mixture for added crunch.
- You can add a teaspoon of vanilla extract to the fruit mixture for added flavor.
- You can add a tablespoon of lemon juice to the fruit mixture for a tangy taste.
Tips and tricks:
- Make sure to use cold butter for the crumble topping to achieve a crumbly texture.
- You can make the crumble topping in advance and store it in the fridge until ready to use.
- If the crumble is browning too quickly, cover it with foil to prevent burning.
Storage instructions:
- Store any leftover Peach Melba Crumble in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the Peach Melba Crumble, place it in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the Peach Melba Crumble warm with a scoop of vanilla ice cream on top.
- Dust the crumble with powdered sugar before serving for added sweetness.
Garnishes:
- Fresh mint leaves
- Whipped cream
- Fresh raspberries
Pairings:
- Vanilla ice cream
- Whipped cream
- Custard
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the crumble is too dry, add more butter to the oat mixture.
- If the crumble is too wet, add more oats to the oat mixture.
Food safety advice:
- Make sure to wash your hands and all equipment before preparing the recipe.
- Make sure to cook the Peach Melba Crumble to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Peach Melba is a classic dessert that was created in the late 1800s by French chef Auguste Escoffier in honor of Australian opera singer Nellie Melba. It consists of peaches, raspberry sauce, and vanilla ice cream.
Flavor profiles:
- Sweet, fruity, and slightly tart.
Serving suggestions:
- Serve the Peach Melba Crumble as a dessert after a family dinner or as a sweet treat for a summer barbecue.
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