STREUSEL CRUMBLE FOR PEACH DESSERTS

Ingredients:

1 cup butter, cubed

½ cup brown sugar

¼ cup extra fine baker’s sugar (or granulated sugar)

¾ cup flour

1 teaspoon apple pie spice (or ¾ teaspoon cinnamon and ¼ teaspoon nutmeg)

½ teaspoon almond extract

Directions:

Preheat oven to 450 degrees F. Mix sugars, flour and apple pie spice together in a medium sized mixing bowl.  With a fork or pastry blender, cut  in butter until it resembles coarse crumbs.  Add almond and mix well.  Transfer to a 9 X 9 inch baking pan.  In the preheated oven, bake for approximately 20 minutes, stirring every 8 minutes or so.  Bake until it is light brown and crumbles have been formed.  (When you stir it, it creates the crumbles).

Serve with peach desserts such as peach cobbler, peach pie, or white chocolate peach pie swirl cheesecake.

WHITE CHOCOLATE PEACH PIE SWIRL CHEESECAKE

Crust: 
1 cup (about 20) crushed shortbread cookies
6 tablespoons margarine or butter, melted
(you can also buy 2 pre-maid shortbread crusts - Put it into a 8-inch springform pan and break it up, then add 6 tablespoons melted butter - mix it, then press the crumbs down to smooth.  Put it into the freezer to set while you make the filling for the cheesecake) 

Filling:
1 envelope unflavored gelatin
1/8 cup cold water

¼ cup boiling water

½ cup sugar, I use extra fine baker’s sugar
1 (8 oz package) cream cheese, softened
1 cup sour cream
6 oz. white chocolate baking bar, melted
1 cup whipping cream
½  teaspoon vanilla extract or vanilla powder 

Peach Pie Swirl:

1 cup peeled sliced peaches (fresh or defrosted frozen)

1 packet gelatin

1/8 teaspoon almond extract

¼ teaspoon apple pie spice (or 1/8 teaspoon cinnamon and 1/8 teaspoon nutmeg)

¼ - ½ (depending on the sweetness of your peaches) cup extra fine baker’s sugar
a few drops of yellow food coloring

Whipping cream and apple pie spice for garnish

Directions:

In small bowl, combine crust ingredients; mix well.  Press in bottom of 8-inch springform pan.  Set aside.

In small saucepan, pour gelatin over cold water; let stand 1 minute.  Add boiling water and sugar; stir over medium heat until mixture is hot and gelatin and sugar are dissolved.

Peel and slice peaches.  Add peaches to a blender or a food processor and puree.  Puree until smooth.  Pour peach puree into a small saucepan.  Chill for 10 minutes.   

In a heavy saucepan or double boiler, melt white chocolate on low heat, stirring constantly until it is almost completely melted.  Remove from heat and continue stirring.  It will finish melting as you stir it.

In large bowl, beat cream cheese and sour cream until creamy.  Gradually add melted baking bar, gelatin mixture , whipping cream and vanilla.  Beat until smooth.  Pour into crust lined pan. 

Pour packet of gelatin over peach puree.  Let sit 1 minute.  In a small saucepan, add sugar and cook on low until gelatin dissolves.  Add almond extract, cinnamon, and nutmeg to the peaches. 

Spoon about 8 teaspoons full of the peach mixture onto the top of the cheesecake in a circular pattern.  Using a knife in a circular motion, gently swirl the peach mixture into the cheesecake. Save any extra peach mixture to use as a topping.

Cover; refrigerate 1 ½  to 2 ½  hours or until firm. 

Just before serving, run knife around edge of pan to loosen cheesecake.  Carefully remove sides of pan. Garnish with whipping cream and shake some cinnamon or apple pie spice on the whipping cream. Serve with Peach Sauce and Struessel Crumbles (click on Link for Recipe). Store in refrigerator. 

Ingredients

Ready to Make Crust

Crust

one cup of fresh sliced peaches

peach puree

White Chocolate Chip ready to melt

Melted White Chocolate

Gelatin over cold water

Gelatin and sugar mixture

cream cheese and sour cream 

cream cheese and sour cream mixture

gelatin over peach puree

cooking peach puree

peach puree mixture before food coloring

peach puree mixture with food coloring

teaspoon dollops of peach ready to swirl

swirled and ready to set and chill

With Peach Sauce

Struessel Crumbles 

With Peach Sauce and Peach Struessel Crumbles

CARAMEL PEACH PIE (FRESH PEACH PIE VARIATION)

2 pie crusts (a top and a bottom)

3 cups peaches, sliced and peeled

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon lemon juice
1/3 - 1/2 cup extra fine baking sugar

5 tablespoons flour (or tapioca flour - Instant tapioca may be put through the food processor to make the flour)

5 tablespoons caramel

2 tablespoons butter

Put the pie crust into a 9 inch pie pan.  With a fork, poke the pie crust in multiple places to avoid crust bubbles. (tip – as you are peeling and slicing your peaches, put the lemon juice in the bowl that you are placing the peaches in and stir as you add more slices)  Add all the ingredients, except butter, into a large bowl and mix together.   Pour filling into the crust lined pie pan.  Dot  the top of the filling with butter.  Cover with top layer of crust, adding some air vents.  Cook on 400 for about 45 minutes or until golden brown.