Dessert & Baked Goods » Peach & Almond Crumble
Print RecipeIngredients
For Filling
- 2 lbs peaches, sliced
- ½ cup sugar
- 1 tsp almond extract
- ¼ cup flour
For Crumble
- 1 cup flour
- ¼ cup sugar
- ⅓ cup light brown sugar
- 1 tsp salt
- ½ cup unsalted butter cubed & cold
- ½ cup quick cooking oats
- ½ cup sliced almonds
How-to
Make Filling
- Toss fruit with sugar and almond extract. Set aside
Make Crumble Topping
- In a separate bowl, mix flour, sugars and salt. Cut in butter with pastry cutter, or pulse in food processor until the mixture looks like coarse cornmeal
- Toss in almonds and oats
Assemble & Bake
- Preheat oven to 350º
- Add flour to fruit and toss until coated
- Fill individual ramekins or a 9" x 13" baking dish with fruit. Spread crumble topping evenly atop
- Bake individual ramekins for 30-35 minutes , or a 9" x 13" baking dish for 55-60 minutes. The top should be golden with the filling bubbling up from inside
- Cool slightly before serving to allow the filling to thicken as it cools
- Serve with ice cream, whipped cream, or as-is
Meghan McGarry
Raised in Bronx, NY, Meghan was three years into her pursuit of a Finance Degree from Manhattan College when she realized that a life of crunching numbers was not going to be a "piece of cake." As baking was her true passion, she attended the French Culinary Institute where she graduated with a degree in Pastry Arts. After moving to Boston in 2003, she has worked as pastry chef at Rustic Kitchen as well as overseeing a commissary that produced baked goods for three restaurants in Cambridge, MA. Today, you can find Meghan working as a consulting pastry chef, as well as surrounded by her favorite color pink in her Cambridge kitchen, whipping up delectable pastry treats and making eye-popping, taste bud-rocking wedding cakes.
Meghan McGarry suggests that summer fruits make the best desserts with simple preparation. Reduce the hours spent in your hot summer kitchen with this crowd-pleasing but easy-to-throw-together dessert. The juiciness of ripe, succulent peaches is enhanced with sugar and almond extract. Meg tops the fruit with an oat crumble topping and sets it to bake until the filling thickens and bubbles through the crumble. Serve with a little (or, a LOT) of ice cream or whipped cream, and make the best of summer's bounty.
Meghan McGarry
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