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Peach-and-Basil Crumbles

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.

Martha Stewart Living, June 2009 http://www.marthastewart.com/355581/peach-and-basil-crumbles
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  • Prep Time 10 minutes
  • Total Time 40 minutes
  • Yield Makes 4

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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