Ginger Peach Crumble and Buttered Pecan Topping
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 664
- Total Fat
- 48
- Saturated Fat
- 17
- Carbohydrates
- 60
- Dietary Fiber
- 7
- Sugar
- 42
- Protein
- 8
- Cholesterol
- 65
- Sodium
- 154
- Total: 1 hr 20 min
- Active: 25 min
Ingredients
Three 16-ounce bags frozen peaches
1 teaspoon vanilla extract
1/4 cup plus 3 tablespoons light brown sugar
2 1/2 teaspoons ground ginger
1/2 cup whole-wheat flour
Pinch kosher salt
1 stick (8 tablespoons) cold unsalted butter, cubed
1 cup pecans halves
1/2 cup oats
Vanilla ice cream, for serving
Buttered Pecan Ice Cream Topping, recipe follows
Buttered Pecan Ice Cream Topping:
1 stick (8 tablespoons) unsalted butter
1/2 cup light brown sugar
1/4 cup light corn syrup
1/2 teaspoon kosher salt
1 1/2 cups toasted pecan halves
1 teaspoon vanilla extract
Directions
- Preheat the oven to 350 degrees F.
- Add the peaches to a large high-sided saute pan with the vanilla, 3 tablespoons of the brown sugar and 1/2 teaspoon of the ginger. Cook over medium-high heat until the peaches start to defrost and soften and the sugar starts to melt, about 5 minutes. Pour the peach mixture into a 9-inch deep-dish baking dish and set aside to cool.
- In the bowl of a food processor fitted with a blade, mix together the whole-wheat flour, salt, remaining 1/4 cup brown sugar and 2 teaspoons ginger. Add the cold butter to the food processor and process until it starts to come together to form a dough. Add the pecans and oats and pulse just until the pecans are roughly chopped.
- Crumble the crumb topping onto the peaches, coating them completely. Bake until the peaches are tender and the crumble is golden brown, 45 to 50 minutes.
- Serve the crumble with vanilla ice cream and spoon over the Buttered Pecan Ice Cream Topping.
Buttered Pecan Ice Cream Topping:
- In a small saucepan, combine the butter, sugar, corn syrup and salt. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture becomes thick and syrupy, 2 to 3 minutes. Stir in the pecans, then remove from the heat and stir in the vanilla. Let cool slightly.