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Peach Crumble Recipe & Homemade Nutella
*If you are like me and are in desperate need of help in the kitchen you need to go follow this blog now! {bouffe e bambini}– she has the most incredible recipes and is such a sweetheart. She has been so precious to me since the beginning of my blogging journey and I am truly honored to have her share some INCREDIBLE yummy recipes with you all today.
Go give her some love!
She’s lovely, amazing and will help you in the kitchen!!!
For pie filling:
6 fresh peaches peeled and chopped
1 cup sugar
1/2 tsp. cinnamon
2 eggs beaten
Juice from 1 lemon
1/2 cup of flour
For the Graham Cracker Crust:
8 graham crackers crushed
3 tablespoons melted butter
1 table spoon sugar
For the Crumb Topping:
2 1/2 cups flour
1 cup brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
2 sticks of butter, melted
Preheat oven to 350.
For The Filling combine everything in a bowl, mix well and let sit a few minuets while you prepare the crust and the topping.
For the crust simply put crushed grahams, sugar and butter in a small bowl and mix until sticky then press about 2-3 tablespoons into the bottom of each jar.
For the crumb topping mix all dry ingredients with a whisk, once combined, add the melted butter and stir. IT will make large wet lumps. This is perfect. You can now crumble the lumps up if you wish to get the desired size.
Now add your peach filling on top of your graham cracker crust being sure to leave a little room for the crumb topping. Now top with crumb topping, place the jars on a cookie sheet lines with parchment paper and bake for 30-35 minuets on a low oven wrack or cover the crumb topping for about 15 minuets so it doesn’t get too dark and crispy. Enjoy with ice cream!
(peach crumble recipe will make 6 mini pies or one regular 9″ pie)
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———————————————————————————————————–incredible recipe #2!!!!! Homemade Nutellahave you gone and checked out her blog yet?? go here!!!!
Ingredients:
2 cups hazelnuts
12 ounces semi-sweet choclate (1 bag of semi sweet choc ships)
12 ounces milk chocolate (1 bag of milk chocolate chips)
1/2 cup sugar
1.5 cup heavy cream
pinch of salt
Recipe:
1. Heat oven to 350 degrees. Place hazelnuts on a cookie sheet and roast for 10-15 minuets.
2. Once hazelnuts have cooled vigorously rub nuts between your palms to get the skin off. Most of it should come off very easily, if there is some skin left on it is okay.
3. Place roasted nuts in the high powered blender or food processor and puree for 5 minuets. First, it will chop the nuts and then it will make hazelnut butter. It will look very similar to a peanut butter. The goal is to have this be as smooth as possible so leave it on for a good 5 minuets. set aside.
4. In a medium saucepan heat cream , salt, and sugar until hot. Add chocolate and still until just melted. Remove from heat and let cool for about 15 minuets. You should add the hazelnut butter when the chocolate and cream mixture is warm but NOT hot. If the chocolate mixture is too hot the oil from the hazelnuts will separate and you will end up with a gloppy texture rather than silky smooth.
Once it’s warm mix the hazelnut butter in and jar.
Serve at room temperature but store in the refrigerator. Will keep in the fridge about 2-3 weeks but again bring to room temp before serving. It;s fantastic with Challah bread!!
1. Heat oven to 350 degrees. Place hazelnuts on a cookie sheet and roast for 10-15 minuets.
2. Once hazelnuts have cooled vigorously rub nuts between your palms to get the skin off. Most of it should come off very easily, if there is some skin left on it is okay.
3. Place roasted nuts in the high powered blender or food processor and puree for 5 minuets. First, it will chop the nuts and then it will make hazelnut butter. It will look very similar to a peanut butter. The goal is to have this be as smooth as possible so leave it on for a good 5 minuets. set aside.
4. In a medium saucepan heat cream , salt, and sugar until hot. Add chocolate and still until just melted. Remove from heat and let cool for about 15 minuets. You should add the hazelnut butter when the chocolate and cream mixture is warm but NOT hot. If the chocolate mixture is too hot the oil from the hazelnuts will separate and you will end up with a gloppy texture rather than silky smooth.
Once it’s warm mix the hazelnut butter in and jar.
Serve at room temperature but store in the refrigerator. Will keep in the fridge about 2-3 weeks but again bring to room temp before serving. It;s fantastic with Challah bread!!
Honestly, this has been one of the most amazing things I’ve ever made. I really hope you will try it!!
September 17, 2011
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