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
- 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.