Peach-and-Basil Crumbles

Name: Peach-and-Basil Crumbles
Prep time: 10 min
Total time: 40 min
Ingredients: 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); 0.5 teaspoon grated lemon zest; 0.25 teaspoon coarse salt; 2 ounces chopped almonds (⅓ cup); 0.333 cup packed light-brown sugar; 0.25 cup plus 2 tablespoons all-purpose flour; 0.25 teaspoon coarse salt; 1.5 ounces (3 tablespoons) cold unsalted butter, cut into 6 pieces; Heavy cream, for serving (optional)

3.0

(43)

4 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

10 mins

Total Time:

40 mins

Yield:

4

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.

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)
½ teaspoon grated lemon zest
¼ teaspoon coarse salt

For the Topping:

2 ounces chopped almonds (⅓ cup)
⅓ cup packed light-brown sugar
¼ cup plus 2 tablespoons all-purpose flour
¼ teaspoon coarse salt
1 ½ ounces (3 tablespoons) cold unsalted butter, cut into 6 pieces
Heavy cream, for serving (optional)

Directions

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.