Peach-and-Basil Crumbles

With a savory flavor that borders on sweet, basil has a natural affinity for peaches. The two ingredients meet in a simple crumble topped with an almond mixture.

  • Prep:
  • Total Time:
  • Yield: Makes 4
Peach-and-Basil Crumbles

Source: Martha Stewart Living, June 2009

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

  1. Preheat oven to 400 degrees. Make the filling: Mix all ingredients to combine.

  2. Make the topping: Combine all ingredients (except cream), rubbing in butter with your fingers until mixture is crumbly.

  3. 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.

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