Thursday, July 24, 2014

Peach Melba Crumbles

Its fresh fruit season here and I'm having fun in the kitchen.  These lovely 4 treats are a peach  melba crumble I came up with for  a whine and cheese party.  I used fresh peaches and raspberries as both are in season and cheap right now.

Skinning a peach isn't a problem First it has to be a ripe peach, one that smells intensely peachy and gives a little with a gentle squeeze.  You need a pot of boiling water and a bowl with ice water.  Simply drop a peach in the boiling water, turn it so it is evenly covered and boil for a minute and a half. Fish it out with a slotted spoon and slip it into the ice water for a couple of minutes.  The skin will simply slip right off.

Peach Melba Crumble

  • 4 large peaches skinned and sliced
  • 8 oz raspberries
  • 1/2 c brown sugar
  • 3 T corn starch
  • pinch of salt
  • zest and juice of 1 lemon
  • Crumble
  • 1 stick of butter - chilled and cubed
  • 3/4 c rolled oats
  • 1/2 c flour
  • 1/3 c brown sugar
  • 1/2 t salt
  • 1/4 sliced almonds

Toss the sliced peaches with raspberries brown sugar, corn starch, lemon zest, juice and pinch of salt.  Set aside.

In food processor with a dough blade combine rolled oats, flour, brown sugar and salt.  Pulse a few times to combine.  Add chilled butter cubes and pulse several times until it resembles a crumbly dough. Toss in almonds with a fork.  Divide crumble into 2 portions.

Take 4, 12 oz ramekins and divide one half of the crumble equally into the bottom of each ramekin.  Tap lightly to compact.  Divide fruit mixture evenly between the 4 ramekins. Sprinkle the remaining crumble over the fruit.  

Place ramekins on a baking sheet and bake in 400f oven 50-60 minutes until bubbly and topping is well browned.  Serve warm with whipped cream and raspberry sauce.

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