Mini peach crumbles
Sweet and simple, these perfectly portioned peach crumbles need just seven ingredients to yield a delicious summer dessert. Make this when peaches are in season, fragrant, and juicy. When buying fresh peaches, choose fruits with a sweet aroma and a small amount of give when gently pressed, which are both good indicators of ripeness. Traditionally, lemon juice is added to the peach mixture but by omitting the acid, less sugar is needed. If you don’t have a mini-food processor, you can just combine the sugar, flour, oats, cinnamon, and salt in a medium bowl, and then cut in the butter with a pastry blender, two knives, or your fingers until it’s crumbly.
¼ cup(s), divided
8 tsp, divided
Uncooked rolled oats
2 Tbsp, cold, cut into small pieces
4 large, ripe but firm
- Preheat oven to 375°F.
- In a mini food processor, pulse 2 tablespoons sugar, 2 tablespoons flour, oats, cinnamon and salt for 1 second. Add butter; process until just crumbly, 2-3 seconds.
- Cut peaches into 1/2-inch-thick slices; place in a bowl and gently toss with remaining 2 tablespoons sugar and remaining 2 teaspoons flour. Divide peaches among four 1/2-cup ramekins; sprinkle with crumb mixture.
- Place ramekins on a foil-lined baking pan. Bake until tops are light golden and fruit is juicy and bubbly, 35-40 minutes.
- Serving size: 1 ramekin