Peach Crumble


With the Farmer's Market bursting at the seams with fresh, sweet, juicy peaches at every stand, I bought a huge bag last weekend! Although Chloe has eaten several a day herself, I did manage to have some leftover to make this delicious dessert for us the other night. Between the crisp, buttery topping and the sweet, spiced fruit, each bite was heaven!

Peach Crumble
Makes 8 individual

Topping:
1 cup flour
1 cup sugar
1 stick of butter, softened
1 teaspoon cinnamon

Filling:
6 large peaches
juice of one lemon
a dash of nutmeg
1 tablespoon sugar

1. combine the topping ingredients in a small bowl, using your hands to work them all together until pea sized lumps form, then place in the freezer to chill
2. in a medium bowl cut up peaches into small chunks and toss with lemon juice, nutmeg, and sugar
3. place 8 small ramekins on a baking sheet and evenly spoon the peach mixture into each one
4. remove the streusel topping from the freezer and spoon on top of each ramekin
5. bake at 350 degrees for about 15 minutes or until bubbly and browned
6. allow to cool for 15 minutes before serving to allow juice to absorb a little (and to avoid burning your mouth badly!) or chill and serve cold

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