Kate's Plate

Peach-Basil Crumbles
{MS Living June 2009}
If you ever want to see what dessert I could eat the entire pan of, crumbles and cobblers would be it: ripe fruit getting all juicy and mushy from the heat of the oven with a buttery floury almondy crust on top with whipped cream all over! Slap me over the face and call me a sucker! If you're scared of using basil, replace it with mint. It's nearly the same difference! Image from this location (Martha's photographer is wee bit more talented than yours truly).


{Filling}
4 ripe peaches, pitted, peeled if desired, each sliced into 8 wedges*
1 tablespoon granulated sugar
1 tablespoon fresh basil (3 to 4 leaves, torn if large)
1/2 teaspoon grated lemon zest
1/4 teaspoon coarse salt

{Topping}
2 ounces chopped almonds (1/3 cup)
1/3 cup packed light-brown sugar
1/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon coarse salt
1 1/2 ounces (3 tablespoons) cold unsalted butter, cut into 6 pieces
Heavy cream, for serving (optional)

Preheat oven to 400 degrees. Make the filling: Mix all ingredients to combine. Make the topping: Combine all ingredients (except cream), rubbing in butter with your fingers until mixture is crumbly.

Divide filling among four 5 1/2-inch round baking dishes, and sprinkle with topping. Transfer to a baking sheet. Bake until bubbling and golden brown, 25 to 27 minutes. Let cool slightly. Drizzle with heavy cream if desired.



*I had ripe nectarines on hand and used those instead-- still heavenly!