Individual Peach Crumbles

Guys, I can't stop baking.  If Boo wasn't such a good eater (bless him!), we would be in  big trouble.  And, if this were twitter, or instagram these would be filled under #CantStopWontStop or #LongHairDontCare.  Both are totally applicable to this recipe. 

As you may know (or may not know as it really is meaningless trivia and your life is likely not really enriched for knowing it...)  Boo and I are knee deep in our CSA. Week after week we are loving our bounty of fresh and local fruits and vegetables. And this week we were blessed with 6 nectarines and 6 peaches!  

So, fast forward to Friday, and here I was with a plethora of peaches and guests coming for dinner...peach cobbler it was!  After all, who can resist an excuse to use these little blue ramekins?*

For the curious minds out there, you may be wondering what the difference is between crisps, crumbles and cobblers.  And if you're not, feel free to skip to the photos below.  They are all quite similar, in fact, starting with a fruit base and three basic ingredients -- flour, butter and sugar.  A crisp includes just the three ingredients previously mentioned.  A crumble adds rolled oats to the mix.  A cobbler is essentially dropped-biscuit topping the same fruit base. 

*You can easily use a small baking dish if you do not have ramekins in your kitchen. 

What you'll need for 4 servings --

Ingredients for fruit portion:

6 medium-sized peaches, sliced

1/2 lemon, juiced 

1/4C granulated sugar

1 - 1 1/2tsp cornstarch (depending on the ripeness of your peaches)

Ingredients for crumble portion:

1/3C whole wheat flour

1/3C rolled oats

1/3C granulated sugar

1/3 stick unsalted butter

1/4tsp sea salt

1/2tsp ground cinnamon

1/4C raw almonds, chopped (optional)

Directions:

1. Preheat oven to 350 degrees

2. Slice peaches, combine with corstarch, lemon juice, sugar and set aside

3. Combine flour, oats, sugar, cinnamon and sea salt, cut butter into the dry mixture, mixing with a fork until well incorporated

4. Butter each of the four ramekins and place peaches evenly amongst them

5. Cover peaches with crumb topping 

6. Place the ramekins on a cookie sheet and bake covered for 15 minutes, remove tin foil and bake uncovered 20 minutes or until the topping is golden brown

Peaches:

What you'll need:

Sliced peaches:

Mixed with lemon, sugar and cornstarch:

Preparing the crumble:

Butter:

Mixing the butter, flour and oats:

Crumble perfection:

Distribute your peaches evenly (the fruit will cook down, so it's fine to pack it in tightly):

Generously top with crumble:

Hot stone-fruit goodness:

Her close-up:

What's your favorite stone fruit? Hope you enjoy...

xx,

The Future Mrs. Wolf