The Art of Making the Perfect Peach Crumble

As we begin our journey to make the perfect peach crumble, it's clear that the Dutch oven is going to play a crucial role in this recipe. We're loading up the top with powdered sugar, egg butter, and cream cheese that has been softened well. This combination will provide the perfect balance of sweetness and moisture for our topping. Next, we're going to add some vanilla and a package of crushed up candy bar - a sweet surprise that will elevate this dessert to new heights.

Now it's time to spread our topping out evenly over the surface of the peach mixture. As we do so, it becomes apparent just how close we are to achieving perfection. The topping is already looking good enough to eat on its own, and with a little bit more heat, it will be transformed into something truly special. We're going to get this dessert back on the fire and cook it until it reaches the perfect level of doneness.

The key to making a great peach crumble is to understand the importance of cooking it twice. By cooking the bottom crust first, we allow it time to set up and firm up to the touch. This provides a solid foundation for our topping, which can then be applied without worrying about it burning or falling apart. With this technique, we're able to achieve that perfect balance between crunch and chewiness.

As we continue cooking, we need to monitor the temperature carefully. We want to ensure that everything is cooked evenly, without burning any of the bottom crust or overcooking our topping. With a medium-low heat, we can control the situation and let each component develop its own unique flavor profile. And as it turns out, this technique works beautifully - the peach crumble is now perfectly golden brown and filled with that sweet, sticky goodness.

But just when we think it's all coming together, disaster strikes! Our hands are burning from being too close to the heat, and we realize that we may have added too much heat to the top layer. However, with a bit of quick thinking and some adjustments to our heat source, we're able to salvage the situation and get back on track.

As we take a final look at our finished peach crumble, it's clear just how proud we are of what we've accomplished. The crust is perfectly golden brown, the topping is sticky and sweet, and the entire dish has come together in perfect harmony. We can't wait to share this with our friends and family - and now, you can too! With a little bit of patience, practice, and experimentation, you'll be making perfect peach crumbles like a pro in no time.

The secret to making great peach crumble lies not just in the ingredients or technique, but also in understanding how each component interacts with the others. By cooking it twice and using the right balance of heat and moisture, we can achieve that perfect balance between crunch and chewiness. And let's be real - who doesn't love a good sweet treat? With this recipe, you'll be on your way to making delicious peach crumbles in no time - so get ready to impress your friends and family with this show-stopping dessert!

"WEBVTTKind: captionsLanguage: enI do love me something sweet and I remember coming in one time after working cattle and Shan had the kitchen smelling really good it wasn't potpourri neither I mean this was coming out of the oven and I said Simon look what you got cooking in there she said I done stole it and she talks southern like this I don't stole it from Paula Deen Oh a gooey butter cake but mine's better the first thing we're gonna do is make the crust for this helping me in the kitchen today my good friend Beatty Beatty you know her she had some kids I don't know if y'all know diamond huh one of them was named Little Debbie yes it was but we're gonna take two yellow cake mix I like to get the ones that say super moist having a lot of trouble too what do y'all call them what do we call them you know say it to yourself out there in YouTube land cackle berry rooster bullet two of them two sticks of butter melted wagon method barn method we'll go with the barn method today cuz I'm not used to fancy electrical gadgets we need to turn that thing off or somebody gets hurt put it away mix this till it's all incorporated wail schoolís it sort of looked like a dough that's what we're after and today being us how we really love you we're gonna cook it in a 12-inch Dutch oven but make sure you grease it really well and we're gonna just dump this in there Pat it out to make us a crust on the bottom see we got a little lip going on here around there but that's about all it's need just try to get it somewhat uniform and level as the world goes around in a conventional oven you would go ahead and put all the stuff together filling it all and just put it in a conventional oven and bake it but all right not today nope we're gonna cook it the Dutch oven way and we're gonna cook this till it sets up first on the bottom let's get her cover it up get it hot cause the quicker it's done quicker we get to eat it so do I look like that guy on that picture with that woman that's got a pitchfork oh well never mind you probably wondering what I'm doing here and if you have to flip it the other way what your shovel oh say say folks I got a question y'all seen that picture of them people no we're here in the barn the wind blowing about 40 mile an hour outside and it's February and if one of them sparks got out of that tub and took off with Burnet plumbing to the Canadian line we would be built this table a long time back we're gonna get us some of them hard wood lump mesquite coals out there I'm gonna give them a little chopping in here we're gonna go on a tall trivet he got us a pretty good line of coals around the outside edge I pulled him back just a little with this along lid lifter got a pretty good layer on top now I'm on a tall trivet the wind a-blowing here in the barn and you'll be asking yourself why is he on that tall trivet in the barn that metal is reflecting a whole lot of heat back off that to that Dutch oven so I'm gonna slow it down just a little that tall trim it will do the trick we're still gonna have to rotate here a minute even though the wind ain't blowing because remember that is how we help regulate Heat I'm cooking with hardwood lump mesquite and it is hot different coal make different heat but that mesquite is plenty hot so hot wood hot metal tall trivet that time to check it is is it and I'm gonna see how we're progressing probably gonna scoop them coals in a little if you don't doing what I want this thing needs to set up a little there is not a whole lot going on it is hot instead of putting it on a short trivet I'm just gonna adjust these coals accordingly you've seen me push the coals in get her a little closer around that Dutch oven it load the top up just a little more I'm speeding the process up for tired it's like turning the knob up on the oven but it ain't got no knob we fixin to take it off that heat areas cause it's firmed up to the touch just a tad as what I was after sort of like a sponge but also it's pulling away from the sides of that Dutch oven so we're gonna start with some powdered sugar egg butter and cream cheese that has been softened well that whipped up nicely it did so we're gonna add some vanilla and a package of some crushed up candy bar it's gonna fold it in I think it's the correct terminology just spread her out on top here this is already looking good enough I wouldn't even have to cook this to eat it I promise you let's get it back on the fire and get it to go in it's nearly time for dessert going right back on that same heat we had we need to do that here ain't waving at you it's the five-second check can you get it this far away and hold it more than five seconds now I can't Mick but my hands been burning a lot over here huh the bottom folks doesn't have to be that hot we probably got enough heat for that because remember we don't cook that about halfway through and set it up we are gonna have to have some more heat on top remember the bottom was nearly already cooked so we got probably a medium-low heat on there I turn the knob to medium-low so that's about what it is because everything we're really trying to get to cook at this point is what we put on top we got to give it some more heat that's why I added the heat to it well we have been rotating we have bottom one-way lid the other that way we make sure we're trying to even out some heat let's check this rescue and see if it's firming up a little Oh looky there are folks what's been happening and you can see this outside edge is trying to set up so top of this is still a little gooey as you can see but it's beginning to set just a tad we got a little browning going on right in the middle so we're going to adjust that too but we're coming off that bottom heat seeing that browning in the middle there a little more than anywhere else so we're gonna write them back off the center just a tad and try to control that situation well let's take a gander oh that's pretty springy to the touch and that's what I'm after that's gonna go ahead and set up still a little bit dewy but remember the name Mui GUI that's what we're after and this little springy to the touch so I'm thinking I'm gonna call it I am okay you got to let that cool because as it cools it's gonna set up or as Shan would call it congeal which means to get thicker up on resting time I looked it up on the Wikipedia I did now the reason we want to show you this is because it's a layer dish and them don't cook a little different in a Dutch oven and I promise you we cook this bottom and we let that crust set up sort of firm to the touch and then smeared a bunch of gooey goodness all over the top of it when you have that much moisture over there and you've got a second layer that's why you want to cook this deal twice diam you're gonna make like some cherry almond bars or some kind of cherry fruit bars that you're going to have a bottom crust and a really moist fruity topping something like that cook it in two rounds that way you any is that to burn something and it's gonna give that bottom crust time to set up and then you put that other one on here and you can cook it to finish the deal off it's done and when you usually cook something that sweet and got a lot of buttery people show up I showed up at somebody else's place so we gonna cut it brother - yeah and see what it what it what it looks like in here and it I think it's actually gonna work see it cuts good it sets up that's why we cook this crust first on the bottom to let go ahead and set up and then put the topping on it to finish it off I'm not going to eat them see if they fall out first 12 sticks of butter in it well murder we thank y'all for stopping back over here Ethan Cassies house and you might recognize these people they are the proud parents of the pickled cooking champion and I'm in the mirror we do appreciate y'all we hope you like the sweet treat god bless each and every one and hit this subscribe button see y'all down roomI do love me something sweet and I remember coming in one time after working cattle and Shan had the kitchen smelling really good it wasn't potpourri neither I mean this was coming out of the oven and I said Simon look what you got cooking in there she said I done stole it and she talks southern like this I don't stole it from Paula Deen Oh a gooey butter cake but mine's better the first thing we're gonna do is make the crust for this helping me in the kitchen today my good friend Beatty Beatty you know her she had some kids I don't know if y'all know diamond huh one of them was named Little Debbie yes it was but we're gonna take two yellow cake mix I like to get the ones that say super moist having a lot of trouble too what do y'all call them what do we call them you know say it to yourself out there in YouTube land cackle berry rooster bullet two of them two sticks of butter melted wagon method barn method we'll go with the barn method today cuz I'm not used to fancy electrical gadgets we need to turn that thing off or somebody gets hurt put it away mix this till it's all incorporated wail schoolís it sort of looked like a dough that's what we're after and today being us how we really love you we're gonna cook it in a 12-inch Dutch oven but make sure you grease it really well and we're gonna just dump this in there Pat it out to make us a crust on the bottom see we got a little lip going on here around there but that's about all it's need just try to get it somewhat uniform and level as the world goes around in a conventional oven you would go ahead and put all the stuff together filling it all and just put it in a conventional oven and bake it but all right not today nope we're gonna cook it the Dutch oven way and we're gonna cook this till it sets up first on the bottom let's get her cover it up get it hot cause the quicker it's done quicker we get to eat it so do I look like that guy on that picture with that woman that's got a pitchfork oh well never mind you probably wondering what I'm doing here and if you have to flip it the other way what your shovel oh say say folks I got a question y'all seen that picture of them people no we're here in the barn the wind blowing about 40 mile an hour outside and it's February and if one of them sparks got out of that tub and took off with Burnet plumbing to the Canadian line we would be built this table a long time back we're gonna get us some of them hard wood lump mesquite coals out there I'm gonna give them a little chopping in here we're gonna go on a tall trivet he got us a pretty good line of coals around the outside edge I pulled him back just a little with this along lid lifter got a pretty good layer on top now I'm on a tall trivet the wind a-blowing here in the barn and you'll be asking yourself why is he on that tall trivet in the barn that metal is reflecting a whole lot of heat back off that to that Dutch oven so I'm gonna slow it down just a little that tall trim it will do the trick we're still gonna have to rotate here a minute even though the wind ain't blowing because remember that is how we help regulate Heat I'm cooking with hardwood lump mesquite and it is hot different coal make different heat but that mesquite is plenty hot so hot wood hot metal tall trivet that time to check it is is it and I'm gonna see how we're progressing probably gonna scoop them coals in a little if you don't doing what I want this thing needs to set up a little there is not a whole lot going on it is hot instead of putting it on a short trivet I'm just gonna adjust these coals accordingly you've seen me push the coals in get her a little closer around that Dutch oven it load the top up just a little more I'm speeding the process up for tired it's like turning the knob up on the oven but it ain't got no knob we fixin to take it off that heat areas cause it's firmed up to the touch just a tad as what I was after sort of like a sponge but also it's pulling away from the sides of that Dutch oven so we're gonna start with some powdered sugar egg butter and cream cheese that has been softened well that whipped up nicely it did so we're gonna add some vanilla and a package of some crushed up candy bar it's gonna fold it in I think it's the correct terminology just spread her out on top here this is already looking good enough I wouldn't even have to cook this to eat it I promise you let's get it back on the fire and get it to go in it's nearly time for dessert going right back on that same heat we had we need to do that here ain't waving at you it's the five-second check can you get it this far away and hold it more than five seconds now I can't Mick but my hands been burning a lot over here huh the bottom folks doesn't have to be that hot we probably got enough heat for that because remember we don't cook that about halfway through and set it up we are gonna have to have some more heat on top remember the bottom was nearly already cooked so we got probably a medium-low heat on there I turn the knob to medium-low so that's about what it is because everything we're really trying to get to cook at this point is what we put on top we got to give it some more heat that's why I added the heat to it well we have been rotating we have bottom one-way lid the other that way we make sure we're trying to even out some heat let's check this rescue and see if it's firming up a little Oh looky there are folks what's been happening and you can see this outside edge is trying to set up so top of this is still a little gooey as you can see but it's beginning to set just a tad we got a little browning going on right in the middle so we're going to adjust that too but we're coming off that bottom heat seeing that browning in the middle there a little more than anywhere else so we're gonna write them back off the center just a tad and try to control that situation well let's take a gander oh that's pretty springy to the touch and that's what I'm after that's gonna go ahead and set up still a little bit dewy but remember the name Mui GUI that's what we're after and this little springy to the touch so I'm thinking I'm gonna call it I am okay you got to let that cool because as it cools it's gonna set up or as Shan would call it congeal which means to get thicker up on resting time I looked it up on the Wikipedia I did now the reason we want to show you this is because it's a layer dish and them don't cook a little different in a Dutch oven and I promise you we cook this bottom and we let that crust set up sort of firm to the touch and then smeared a bunch of gooey goodness all over the top of it when you have that much moisture over there and you've got a second layer that's why you want to cook this deal twice diam you're gonna make like some cherry almond bars or some kind of cherry fruit bars that you're going to have a bottom crust and a really moist fruity topping something like that cook it in two rounds that way you any is that to burn something and it's gonna give that bottom crust time to set up and then you put that other one on here and you can cook it to finish the deal off it's done and when you usually cook something that sweet and got a lot of buttery people show up I showed up at somebody else's place so we gonna cut it brother - yeah and see what it what it what it looks like in here and it I think it's actually gonna work see it cuts good it sets up that's why we cook this crust first on the bottom to let go ahead and set up and then put the topping on it to finish it off I'm not going to eat them see if they fall out first 12 sticks of butter in it well murder we thank y'all for stopping back over here Ethan Cassies house and you might recognize these people they are the proud parents of the pickled cooking champion and I'm in the mirror we do appreciate y'all we hope you like the sweet treat god bless each and every one and hit this subscribe button see y'all down room\n"