Peach crumble with pecans

Perfect summer dessert!

Ingredients:

Peach Filling:

2 and 1/2 pounds peaches, pitted and cut into 1/4-inch slices

2 and 1/2 Tablespoons bourbon

2 Tablespoons orange juice

1/2 teaspoon orange zest

1 teaspoon vanilla extract

1/2 cup light brown sugar, packed

1/4 teaspoon ground cinnamon

3 tablespoons cornstarch

Crisp Topping:

1/2 cup (113 grams) unsalted butter, cut into cubes, at room temperature

3/4 cup (75 grams) old-fashioned oats

1/2 cup (57 grams) pecans, finely chopped

1/4 cup (50 grams) granulated sugar

1/2 cup (106 grams) light brown sugar, firmly packed

1 teaspoon ground cinnamon

1/4 teaspoon ground cardamom (optional)

2/3 cup (82 grams) all-purpose flour

ice cream, for serving, optional

Metod: 

  1. Preheat oven to 375 degrees (F). 

  2. In a 9x13-inch baking dish , combine the peaches, bourbon, orange juice, orange zest, vanilla, brown sugar, and cinnamon. Toss well, making sure the peaches are well coate

  3. Sprinkle in the cornstarch and toss well to combine. Set aside while you make the crisp topping.

 Crisp Topping:

  1. Cut butter into cubes and set aside.

  2. In a large bowl, combine the oats, pecans, both sugars, cinnamon, cardamom, and flour.

  3. Add in the cubed butter and, using two forks or a pastry blender, cut the butter into the dry ingredients until mixture resembles a coarse meal.

  4. Sprinkle topping evenly over peaches. Place pan in the oven.

  5. Bake for 40 to 45 minutes, or until the peaches have begun to burst and release their juices and the topping is golden brown.

  6. Allow the juice to settle slightly (about 15 minutes), then serve warm!

Cheat cinnabons

Cheat Cinnabon's made of puff pastry. Great solution when you do no have time for regular cinnabons but you terribly desire it)))

Cheat Cinnabon's made of puff pastry. Great solution when you do no have time for regular cinnabons but you terribly desire it)))

Cheat cinnabons

Ingredients:

1 pack of rectangular yeast-free puff pastry

75g butter, room temperature

75g brown sugar

2 tsp cinnamon

1 yolk + 2 tbsp milk (to coat buns)

60g raisins (I didn't add)

For glaze:

1-2 tbsp cream

3/4 cup icing sugar

vanilla essence

Method:

1) Preheat oven to 220C

2) Mix butter with sugar and cinnamon, mix thoroughly

3) Roll puff pastry, spread butter and cinnamon mixture evenly over the entire surface. Roll up the pastry, wrap in baking paper and put in the freezer for 20 minutes.

4) Remove the paper and cut the roll with a sharp knife into circles about 2 cm thick.

5) Cover the baking dish with baking paper, put the pieces of dough on it. Not very tightly so that the dough has space to rise, the distance between the buns should be about 0.7-1 cm.

6) Beat yolk with milk and cover buns with this mixture.

7) Bake for 10 minutes at 220 and another 10-15 minutes at 200.

8) For the glaze: start with 1 tbsp of cream, gradually add the icing sugar, mix thoroughly. The consistency should be quite thick, if suddenly the mixture has become very thick, you can add more cream. Coat the slightly cooled buns with a ready-made glaze