Peach-and-Basil Crumbles
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Martha Stewart Living, June 2009
- Prep Time 10 minutes
- Total Time 40 minutes
- Yield Makes 4
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Ingredients
For the 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
For the 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)
Directions
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Preheat oven to 400 degrees. Make the filling: Mix all ingredients to combine.
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Make the topping: Combine all ingredients (except cream), rubbing in butter with your fingers until mixture is crumbly.
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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 minced the basil leaves. Added a good flavor. Will make again.
The basil leaves weren't that smart of an idea. The leaves tasted soggy and chewy. Not good on the palette.