Tag: crumble

Strawberry and Ricotta Crumble Quick and easy recipe – Gordon Ramsay’s version

Strawberry and Ricotta Crumble: Crunchy coconut crumble covers a ricotta cream and strawberries in syrup on the bottom, rich taste and super easy preparation, it is possible to avoid the first cooking of the strawberries but in this way they will lose a little in flavor, the whole preparation takes 10-12 minutes and 25 minutes of cooking in the oven, I recommend you put the cocottine (mine are in pyrex so they can be baked) on a baking sheet, in the video it is not seen, but I used it to avoid dirtying the whole oven with the strawberry syrup in cooking! The result, crunchy on top of creamy and sweet inside! Perfect dessert for a special occasion like Mother's Day!

Ingredients for 2 people

Strawberries 220 gr
Ricotta 220 gr
sugar 20 gr
icing sugar 10 gr
vanilla extract 1 tsp
1/2 egg

For the Crumble

00 flour 40 gr
rapè coconut 30 gr
butter 30 gr
sugar 15 gr

Watch the VideoRecipe of the Strawberry and Ricotta Crumble below:

How to make Coconut Crumble with Strawberries and Ricotta

Let's prepare the strawberries to put on the bottom of the coccottine: wash the strawberries, remove the stalk and cut them into small pieces, put them in a saucepan with 20 grams of granulated sugar, cook over low heat for 8-10 minutes. Let's keep the strawberries aside.
Now let's prepare the ricotta cream: put the ricotta, icing sugar, 1/2 egg and vanilla essence in a bowl, mix and set aside.
Finally, for the Crumble, put the butter into small pieces, the flour and the rapé coconut (grated / coconut flour) and the 15 grams of sugar in a bowl. We compact and then crumble the mixture several times (as in the video).
We compose the dessert in the cocottine: on the bottom we put a few tablespoons of strawberries in syrup, on the strawberries we put a couple of tablespoons of ricotta cream, level, and finally cover the cream with a layer of crumble, put the cocottine on a baking tray (for avoid that the juice of the strawberries in cooking dirty the oven).
We bake at 180 degrees for 24 minutes or until golden brown. We serve lukewarm.

Crumble Strawberries and Ricotta

Crumble Strawberries and Ricotta "style =" width: 640px;

Enjoy your meal!

3.1

Plum Hazelnut Crumble Cake by Gordon Ramsay

The cake requires only half of the plum filling. The rest I used to make 4 individual ramekin crumble. So you might want to make an extra portion of streusel for the ramekins later. They’re excellent with a scoop of vanilla ice cream or chantilly cream. A scrumptious single-serving dessert without the mess, perfect for portion control, satisfying, and guilt-free.

Filling	Crust and Crumble
2 tbsp Butter 300 g / about 2 cups Chopped fresh plums 2 tbsp Coconut sugar 1 tsp Vanilla paste 1/2 tsp cinnamon A large pinch nutmeg 2 Plums, stoned and chopped	150 g Refined spelt flour 30 g Hazelnut meal 2 tbsp Coconut sugar Pinch of sea salt 100 g Butter, lightly softened 1 tsp Vanilla paste 1 tbsp Chopped hazelnuts, optional

Melt the butter in a heavy-based pan and add the remaining filling ingredients, except 2 plums. Simmer for 10-15 minutes or until the plums are cooked, some of the liquid evaporates and the mixture becomes a bit jammy. Set aside to cool.
Heat oven to 190C/375F, and line a 20-22cm springform pan with parchment paper. In a mixing bowl, stir together the spelt flour, hazelnut meal, coconut sugar and sea salt. Cut in butter and vanilla paste. Rub everything together until the mixture forms streusel-like crumbs.
Press 2/3 of the crust into the bottom of the prepared pan, reserving the rest for the topping.
Spread cooled plum jam in an even layer over crust. Top with the chopped plums, then sprinkle remaining streusel mixture over top of fruit. (the cake requires only half of the plum filling. Use the rest to make individual ramekin crumbls or for breakfast) Sprinkle some chopped hazelnuts over if using.
Bake until jam bubbles at edges and topping is lightly browned, 30 to 35 minutes. Cool completely before slicing into bars or wedges.

EASY PEACH CRUMBLE RECIPE – Butter with a Side of Bread by Gordon Ramsay

Peach Crumble recipe with sweet, ripe peaches, cinnamon, brown sugar & butter. Fantastic peach dessert recipe with fresh fruit that’s super simple to make!

This super easy peach crumble is a delicious and flavorful way to ring in the Fall. With fresh or canned peaches in this easy peach crumble recipe you can have a tasty dessert that reminds you of the color changing leaves and cold chilled air outside.

Peaches are ripe in the summer/fall and with that comes an abundance of fresh fruit from the trees outside. Whether you have your own little grove or rely on the grocery store to meet your peach needing demands, you’re going to want to try this recipe at least once.

Making Peach Crumble

This peach crumble is so quick to pull together with fresh or canned peaches. Fresh peaches definitely give a better flavor and color, but opening a can of peaches is about as easy as it gets. Thankfully it’s even faster to make than a peach cobbler, so there is much less wait time from start to finish and you can enjoy your peach dessert even faster.

How to make Peach Crumble recipe

What Is The Difference Between a Cobbler And A Crumble?

The biggest difference between the two is the toppings. They are both baked fruit desserts with a layered topping, but a crumble is a streusel-like topping and a cobbler is more like a thick biscuit or pie dough topping.

Can I Use a Different Fruit?

Absolutely! You can use fresh apples, or even a combination of fruits like peaches and blueberries.

Can I use Pie Filling?

Yes, you can use pie filling in place of the fresh or canned peaches in this recipe. Since pie filling is already sweetened, you’ll want to reduce the amount of sugar in the crumble to 1/4 cup, so that it’s not overly sweet.

Peach Crumble Ingredients

Here’s what you’ll need:

–rolled oats – aim for Old fashioned oats

–all-purpose flour – you can also use half whole wheat flour

–brown sugar

— ground cinnamon

— butter, softened – no substitutes! Butter is the best! I like to use salted butter in this crumble recipe.

— peaches! Fresh, in-season, perfectly ripe peaches are the BEST, but you can also use canned peaches. You’ll need about 5-6 fresh peaches or about 32 oz canned peaches.

How to Make Peach Crumble

Preheat your oven to 375°F and prep a 9×13 pan by spraying with non-stick spray.

Peel the peaches, remove pit and then slice.

Mix the remaining ingredients in a bowl using a pastry blender or a fork. Since the butter is soft, this step is quick & easy! Spread half the crumble mixture in the prepared pan.

Top the layer of crumble with peaches. Then sprinkle the remaining crumble on top.

Bake, then serve warm with vanilla ice cream or whipped topping.

Can I make Crumble Ahead?

Crumble is best when served immediately! The longer it sits, the buttery crumble softens and the texture changes.

Peach Crumble

Peach Crumble recipe with sweet, ripe peaches, cinnamon, brown sugar & butter. Fantastic peach dessert recipe with fresh fruit that’s super simple to make!

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Peach Crumble

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 8

Calories: 314kcal

Ingredients

1 cup rolled oats
1 cup all-purpose flour
3/4 cup brown sugar
1 tsp cinnamon
1/2 cup butter softened
5-6 cups peeled and sliced peaches or about 32oz canned peaches

Instructions

Preheat oven to 375°F. Spray a 9×13 glass pan with non-stick spray.
Peel peaches, remove pit and slice. If you’re using canned peaches, drain.
Mix remaining ingredients in a bowl using a pastry blender or a fork. Spread half the crumble in the 9×13 pan.
Top with peaches, then sprinkle with remaining crumble.
Bake at 375 degrees for 35-40 minutes. Serve with vanilla ice cream or whipped topping. Enjoy!

Nutrition

How Do You Get The Skin Off Peaches?

The easiest method is to use a paring knife to score the bottom of the peaches before placing it into a hot boiling pot of water for 10-20 seconds until the skin splits and then removing them with a slotted spoon. Place them into an ice bath of cold water to stop the cooking process. Then the skins should peel off just by rubbing your fingers over it.

What Kind Of Peaches Are Best For Crumble?

There are so many different peach varieties out there that it can be hard to choose. While Freestone peaches are incredible for canning and baking, you may not find them so easily in certain locations. For that reason, it doesn’t hurt to stick to the tried and true classics like Yellow Peaches or Clingstone.

Should Peach Crumble Be Refrigerated?

In a perfect world, you’d be pulling you crumble out of the oven just a few minutes before serving it, but if you have any leftovers you should cover the pan and keep it in the fridge for up to one week.

Enjoy the flavors and colors of fall with this delicious and simple Peach crumble recipe. You’re going to love it! Peach Crumble recipe with sweet, ripe peaches, cinnamon, brown sugar & butter. Fantastic peach dessert recipe with fresh fruit that’s super simple to make!

Incoming search terms:

https://www gordon-ramsay-recipes com/preparation-step-by-step/easy-peach-crumble-recipe-butter-with-a-side-of-bread-by-gordon-ramsay html

Chef Gordon Ramsay Recipes